Slice number one - blueberry crumble

Mixing the lemon rind in with the dough - am a bit obsessed with texture and color contrast, so I had to put this up.
I found this recipe last night browsing through *the passionfruit* foodblog (faycat.blogspot.com) and thought it looked simple and delicious enough to try. Must admit, I'm not a blueberry fan, but this actually came out quite yummy =) will make again if the opportunity arises.

I may have over estimated how much a cup of butter really is... but you know what they say; you can never have too much butter! So I just followed that rule and the rest of the recipe went pretty smoothly... and I think it tasted comme il faut, at least Jack seemed to make satisfied sounds while scoffing down a couple as soon as I started slicing the crumble.

Generally I hate waiting for baked goods to cook and cool, but we were watching Ip Man (great movie btw) so I didn't really notice the time - but I didn't forget about it and nothing burned!

Ingredients:

For crust and crumble:

- 3 cups of flour

- 1 cup butter

- 3/4 cup sugar

- 1 tsp baking powder

- 1 egg

- 1/4 tsp salt

- zest of 1 lemon

For the filling:

- juice of 1 lemon (mine yielded about 60mL - adjust for personal taste)

- 4 cups of blueberries (the recipe called for fresh ones but there was no way we were paying $20 for four punnets of blueberries so we got a big box of frozen ones)

- 3 tbsp flour

- 1/3 cup sugar

Method:

1. Preheat oven to 190degrees celsius

2. Sift together flour, sugar, and baking powder. Stir in the salt and lemon zest, then add the butter and the egg and mix until the dough is crumbly.

3. Line a 9x8 pan with cooking paper or foil and pat 2/3 of the dough into the bottom of the pan

4. Mix together the lemon juice, sugar, and flour for the filling. Toss in the blueberries and mix until all the blueberries have been coated.

5. Spoon the blueberries into a single layer over the dough.

6. Crumble the remaining dough on top of the blueberries.

7. Bake for 50 - 60 mins/until golden. Wait until it cools quite a bit before removing from pan lest it falls apart... which almost happened.

note: I melted my butter a bit because it was a solid brick when it came out of the fridge... the end result still tasted fine so I don't think it matters too much because you don't need the slice to settle (although it probably makes the dough considerably less crumbly).