Blueberry Shortbread Crumble
A trip this week to our local produce market ( always a high point of the week) Left us with a plethora of ideas for dishes this week. The one thing that caught my eye as we came in were not only gorgeous strawberries, but fantastic blueberries. I’ve been working on some shortbread recipes lately and the Blueberry Shortbread Crumble evolved as I looked through the store for more goodies.
The shortbread recipe I used for this will make either two pans or one pan and a bunch of different shapes of shortbread (which is what I did).
Equipment and special items for Blueberry Shortbread Crumble:
- 1 9X9 inch cake pan
- large bowl for crumble mix
- mixer (a we prefer KitchenAid 6 qt).
- 2 pints fresh Blueberries
Recipe for Crumble:
- 1/2 cup butter melted
- 1/3 cup sugar
- 1/3 cup brown sugar
- 1 3/4 cups flour
- 1 tsp cinnamon
- Pinch of salt
- Powdered sugar for topping (optional)
Melt butter in small saucepan or in microwave (if using microwave let it cool slighty before continuing with the recipe). Put the sugars and flour into a large bowl and whisk lightly to incorporate. Pour in the melted butter and stir with a fork gently until all is mixed and large chunks are formed. Do not stir too hard and break up the crumbs you want to end with many large pieces in the mix. Set bowl aside, please note that this recipe will supply enough Crumble for two recipes.
Recipe for Shortbread:
- 2 cups of butter ( 4 sticks or 1 lb.) softened
- 1 cup granulated sugar
- 3 cups flour
- 1 cup rice flour ( if you do not have rice flour just use another cup of regular flour).
- 1 egg yolk
- 2 tsps vanilla (optional)
In the bowl of the mixer place the sugar and the butter and cream. Slowly add the flours until a dough is formed. Turn out onto a lightly floured surface and knead into a ball, flatten slightly and cut in half. If only making one pan or making biscuits with the second half, wrap that half in plastic wrap and refrigerate.
Directions for Blueberry Shortbread Crumble
Preheat oven to 375º
Taking half the recipe of shortbread, roll out to approximately a 9 X 9 inch square which will be about a 1/2 inch thick. Take the square of dough and place into the 9 X 9 cake pan and press firmly into pan making sure it presses to all sides. You can, if you want, line the pan with parchment to make pulling it out of the pan easy, just be careful not to crack the shortbread as you remove it.
Place a layer of blueberries over the shortbread.
Now place a layer of the crumble on top of the shortbread and blueberries. press down very lightly. Place in the center of the oven and bake for 1 hour. Remove from the oven and place on a wire rack to cool completely. Once cooled cut into 9 squares and enjoy. Great as a breakfast treat, or as a anytime snack or microwave a short time to warm and serve with vanilla ice cream.
Here are few things to make your baking easier:
KitchenAid KP26M1PSL Professional 600 Series 6-Quart Stand Mixer, Silver
Cuisinart AMB-9SCK 9-Inch Chef’s Classic Nonstick Bakeware Square Cake Pan, Silver
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- 1/2 cup butter melted
- 1/3 cup sugar
- 1/3 cup brown sugar
- 1 3/4 cups flour
- 1 tsp cinnamon
- Preheat Oven to 375°
- 1 cup of sugar
- 2 cups of butter ( 4 sticks or 1 lb.) softened
- 3 cups flour
- 1 cup rice flour ( if you do not have rice flour just use another cup of regular flour).
- 1 egg yolk
- Directions for the Crumble
- Melt butter in small saucepan or in microwave (if using microwave let it cool slighty before continuing with the recipe). Put the sugars and flour into a large bowl and whisk lightly to incorporate. Pour in the melted butter and stir with a fork gently until all is mixed and large chunks are formed. Do not stir too hard and break up the crumbs you want to end with many large pieces in the mix. Set bowl aside, please note that this recipe will supply enough Crumble for two recipes.
- Directions for the Shortbread
- In the bowl of the mixer place the sugar and the butter and cream. Slowly add the flours until a dough is formed. Turn out onto a lightly floured surface and knead into a ball, flatten slightly and cut in half. If only making one pan or making biscuits with the second half, wrap that half in plastic wrap and refrigerate.
- Taking half the recipe of shortbread, roll out to approximately a 9 X 9 inch square which will be about a 1/2 inch thick. Take the square of dough and place into the 9 X 9 cake pan and press firmly into pan making sure it presses to all sides. You can, if you want, line the pan with parchment to make pulling it out of the pan easy, just be careful not to crack the shortbread as you remove it.
- Place a layer of blueberries over the shortbread.
- Now place a layer of the crumble on top of the shortbread and blueberries. press down very lightly. Place in the center of the oven and bake for 1 hour. Remove from the oven and place on a wire rack to cool completely. Once cooled cut into 9 squares and enjoy. Great as a breakfast treat, or as a anytime snack or microwave a short time to warm and serve with vanilla ice cream.
