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  • Sarah L Samuels

Blueberry & Lemon Crunch

Updated: May 15, 2023

This traybake is a real classic and I usually make it with dates but I had a lot of blueberries to use up so I decided to try them in my popular crunch recipe! I have added lemon zest to the oats and fresh blueberries in the middle.


I have been astounded how popular my crunch recipes have been especially the Rhubarb and Ginger one so I am sure this new flavour will popular as the flavours go so well together.


If you haven't made any of my crunch recipes you will find it very easy to make and all in one bowl - so no fancy stand mixers needed!





Preheat the oven to 180 degrees centigrade (160 fan) then line a 9 x 9inch or 23 x 23cm square cake tin with parchment paper. Available on Amazon



Prepare the blueberries by slicing each of them in half, then set aside.




Put the flour, bicarbonate of soda, sugar and butter into a large bowl.



Rub the butter into the dry ingredients. It will be a bit sticky!



Add the porridge oats and lemon zest then rub in again until the mixture starts to clump slightly.



Take two thirds of the mixture and put this into the tin and press down with your fingers until it is level.




Sprinkle the prepared blueberries on the top.



Finally sprinkle on the remaining mixture and press down lightly.



Then bake in the pre-heated oven for 35-40 minutes.



Leave to cool in the tin before cutting into squares.




Lemon & Blueberry Crunch

Sarah’s servings: 16

Sarah's skill: Easy

Baking time: 35-40 minutes


Ingredients:


250g Fresh blueberries

200g Plain Flour

200g Unsalted Butter

1/2 tsp Bicarbonate of soda

200g Soft light brown sugar

150g Porridge oats

Zest of 2 Lemons


Method:

  1. Preheat the oven to 180 degrees centigrade (160 fan).

  2. Line a 9 x 9inch or 23 x 23cm square cake tin with parchment paper.

  3. Prepare the blueberries by slicing each of them in half, then set aside.

  4. Put the flour, bicarbonate of soda, sugar and butter into a large bowl. Rub the butter into the dry ingredients. It will be a bit sticky!

  5. Add the porridge oats and lemon zest then rub in again until the mixture starts to clump slightly.

  6. Take two thirds of the mixture and put this into the tin and press down with your fingers until it is level.

  7. Sprinkle the prepared blueberries on the top.

  8. Finally sprinkle on the remaining mixture, press down lightly and bake in the oven for 35-40 minutes.

  9. Leave to cool in the tin before cutting into squares.






Sarah’s extra slice……

The tin I used in this bake was


You could use the zest of any citrus fruit you like or leave the zest out all together if you prefer it plain.



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