As soon as my friend Ren Behan’s debut cookbook Wild Honey & Rye was delivered, I sat down with a coffee and browsed my way through her gorgeous collection of Modern Polish Recipes. These Blueberry Crumble Squares from the High Tea chapter leapt straight out at me as something I wanted to make (and eat) immediately.
I also set about making the Blackberry Gin, but it’s sitting patiently in a cupboard waiting to be ready, so I’ll share that with you once it’s done in a few weeks time!
I’ll also be reviewing the book in full very soon, but I did want to share this recipe with you first to give you a little taster of the lush kind of things you’ll find in Ren’s stunning book.
Making the blueberry crumble squares
The base of the crumble squares is a lovely shortbread consistency that’s pretty simple to knock up in a bowl with a fork, and then finally bringing it all together with your hands. I managed to find some lush plump blueberries from our local greengrocer – but I reckon any kind of berries would work well in this recipe.
The crumble topping has the rather genius addition of grated marzipan, which gives the whole thing that extra luxurious almondy overtone – magnificent!
It really was a very simple thing to bake, looks really stunning once dusted with icing sugar AND tastes glorious so will win you lots of oohs and aaahs if you make it for your friends. I took it to Book Group and they LOVED it!
This is a lovely way to use up a seasonal glut of blueberries ahead of having friends over for tea
- 500 g fresh blueberries or wild bilberries
- 250 g plain flour plus extra for dusting
- 150 g icing sugar
- 125 g unsalted butter cold
- pinch of salt
- 2 egg yolks
- 50 g plain flour
- 50 g unsalted butter at room temperature
- 30 g icing sugar plus extra for dusting
- 100 g marzipan grated
Preheat the oven to 180C/160C fan/Gas Mark 4. Grease and line a 23cm square cake tin with baking parchment
Put all of the pastry ingredients in a food processor or in a big bowl. Blitz or mix with a fork until the ingredients come together. Tip the dough out onto a floured work surface and bring together by hand. Knead for 2 minutes, just long enough to bring the dough together. Wrap in clingfilm and leave to rest in the fridge for 20 minutes.
To make the crumble topping, sift the flour into a large bowl Add the butter and icing sugar. Using your fingers, rub the butter into the flour and sugar to make a crumb-like mixture, then set to one side.
On a floured work surface, lightly roll out the pastry to about 5mm thick and press it into the bottom of the lined tin. Prick the pastry lightly with a fork and place in the oven to bake for 15 minutes.
Remove the tin from the oven. Layer the blueberries or bilberries over the pastry. Scatter over the grated marzipan and the crumble topping. Bake for 20 minutes until lightly golden brown on top. Leave to cool in the tin, then cut into squares.
The squares will keep in well in a tin for up to 2 days.
Check out what other food bloggers having been making from Wild Honey & Rye: