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5 from 3 votes
blueberry crumble squares from Wild Honey and Rye by Ren Behan on feedingboys.co.uk
Blueberry Crumble Squares
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins

This is a lovely way to use up a seasonal glut of blueberries ahead of having friends over for tea

Course: Dessert
Author: Ren Behan
  • 500 g fresh blueberries or wild bilberries
For the pastry
  • 250 g plain flour plus extra for dusting
  • 150 g icing sugar
  • 125 g unsalted butter cold
  • pinch of salt
  • 2 egg yolks
For the crumble topping
  • 50 g plain flour
  • 50 g unsalted butter at room temperature
  • 30 g icing sugar plus extra for dusting
  • 100 g marzipan grated
  1. Preheat the oven to 180C/160C fan/Gas Mark 4. Grease and line a 23cm square cake tin with baking parchment

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Recipe Notes

The squares will keep in well in a tin for up to 2 days.