Ingredients
For the blueberries layer
150 gr sugar
60 gr butter
2 pints of fresh blueberries
1 lemon ,zest
1 lemon ,juice
For the crumble
190 gr all purpose flour
120 gr buttermilk, cold
80 gr butter, cold and cubed
50 gr sugar
5 gr baking powder
pinch of salt
Egg (to brush the crumble)
Brown sugar (to top the crumble)
For serving
Vanilla ice cream
Directions
Step 1
Preheat the oven to 375F or 185C.
Step 2
In a food processor, add the flour, sugar, baking powder, and salt. Pulse to combine.
190 gr all purpose flour
50 gr sugar
5 gr baking powder
pinch of salt
Step 3
Add the butter and pulse until the mixture looks like sand.
80 gr butter, cold and cubed
Step 4
Add the buttermilk and pulse just until it starts to come together. Set aside while you work on the blueberries.
120 gr buttermilk, cold
Step 5
In a cast iron pan, add the blueberries, sugar, lemon juice, and zest, and mix. Add small pieces of butter.
2 pints of fresh blueberries
150 gr sugar
1 lemon ,zest
1 lemon ,juice
60 gr butter
Step 6
Add the crumble on top of the blueberries in an even layer, but don’t press it down.
Step 7
Brush with an egg wash and top with brown sugar.
Egg (to brush the crumble)
Brown sugar (to top the crumble)
Step 8
Bake for 50 minutes, or until golden brown (do the toothpick test—if it comes out clean from the crumble, it’s ready!).
Step 9
Let it set in the pan for 5-10 minutes.
Step 10
Scoop servings onto plates and top with ice cream.
Vanilla ice cream
Step 11
YASSS!
