Thursday, April 02, 2009

Blueberry Shortcake Crumble

The pantry moths have given me a none too subtle hint that I haven't baked in a while so I've immediately correctly that situation - much to the pleasure of the resident sweet-tooth. I've headed to that stalwart, the Australian Women's Weekly for the solution, a recipe by Suzanne Gibbs for Raspberry Shortcakes won out. The original was a mix of cinnamon, raspberry and walnut but because I can, I've changed the mix to be blueberry, vanilla, white chocolate and almond.

blueberry shortcake crumble© by Haalo

Blueberry Shortcake Crumble
[Makes One - 20x30cm/8x12 slice]

150 grams softened butter, cut into cubes
120 grams pure icing sugar
250 grams plain flour
1 teaspoon vanilla bean paste (or vanilla extract)
70 grams flaked almonds
300 grams frozen bluberries
60 grams white chocolate buds

A word on vanilla:

vanilla bean paste© by Haalo

When I want a vanilla flavour, rather than use vanilla extract I use this Vanilla Bean Paste. I just love the fact that I just don't get that pure vanilla flavour but I also get all those tell-tale speckles of vanilla bean seeds.

Make the pastry:

Place the butter, icing sugar and vanilla bean paste into the bowl of a mixer and beat until creamy and pale.

Tip in the flour and beat briefly on the lowest speed until just combined. Sprinkle in the flaked almonds and continue for a few seconds just to spread them through but not break them up too much.

The mixture should be very crumbly - it should not look like a homogenous dough. Take out 100 grams of the mix and set to one side.

Line your baking tray with baking paper and then sprinkle over with the crumble mixture.

blueberry shortcake crumble© by Haalo

Use your hand to press the mixture down so it forms a flat even base.

Scatter over the still frozen blueberries and white chocolate buds.

blueberry shortcake crumble© by Haalo

Take the reserved crumble mixture and sprinkle it evenly over the top.

blueberry shortcake crumble© by Haalo

Bake in a preheated 180C/350F oven for about 30-40 minutes or until golden and cooked through.

blueberry shortcake crumble© by Haalo

Let it cool in the baking pan before you try to remove it. Since it's very short it needs to be cold before it can be handled without breaking.

blueberry shortcake crumble© by Haalo

Finish off with a dusting of icing sugar.

Just try stopping after one slice!


  1. I can never get over how different your blueberries look! They're HUGE! And this looks so, SO tasty. Must try this also with plums... yum.

  2. looks delish - you can always rely on th AWW for great ideas

  3. Thanks Sophie - it's full of all the good things, buttery pastry, a bit crispy from the nuts and a bit sweet from the berries, it's the perfect nibble with coffee

    Thanks Tanita - these particular blueberries were the largest I've ever seen - i think this would be excellent with whatever fruit you enjoy

    Thanks Holler!

    Thanks Johanna - so true!

  4. Thanks for another great recipe Haalo. I was looking for a treat to take to friends on sunday morning and you came just came through with inspiration at the right moment. I omitted chocolate and added cardamon to the flour which was also well received.

  5. Thanks Katrina - that is great timing! Love the idea of cardamon, might try that with apricots.

  6. Vanilla bean paste - I have never heard of that! I will have to see if I can find some here in the U.S.


  7. I've just made it with pearl. Terrific!


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