Adapted from a recipe found on Food.com, this cornflour sponge cake is gluten- and dairy-free (if you can resist piling on the whipped cream!). Sarah Tennant refers to this recipe in her article on creating allergy-friendly birthday cakes (from …
Blueberry Pie bars
These delicious blueberry pie bars are great for an afternoon tea or can be dressed up as a yummy dessert, they can be made with fresh or frozen berries.
Crust and Crumble Topping
- 1/2 cup unsalted butter melted
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 1/2 cups white flour
- 1 large egg
- 1/2 cup plain or vanilla Greek yogurt
- 1/3 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 tablespoon white flour
- 2 cups OOB Organic blueberries (frozen is ok)
- 1/3 cup sugar
- 2 tablespoons lemon juice
- 2 teaspoons cornstarch
Preheat oven to 180c. Line an 8-inch pan with foil or spray with cooking spray.
Crust and Crumble Topping
In a large, microwave-safe bowl melt the butter and add the sugars and whisk to combine. Add flour and stir to combine. Mixture will be very dry and sandy with some larger, well-formed crumble pieces.
Set a generous 3/4 cup crumble mixture aside, then transfer remaining mixture to prepared pan, and using a spatula or your fingers, pack the mixture to create an even flat crust; set aside.
In a medium bowl, add the egg, yogurt, sugar, vanilla, and whisk to combine. Then add the flour and whisk to combine again. Evenly pour filling over the crust; set aside.
In a separate mixing bowl, add all filling ingredients and toss to combine. Evenly distribute blueberry mixture over the filling.
Evenly sprinkle with the reserved 3/4 cup crust mixture.
Bake for about 60 minutes, or until the crumble topping golden. Leave to fully cool, and then enjoy!
Thanks to OOB Organic and Averie Cooks for the fantastic recipe.
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