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- 300 g plain flour
- 150 g sugar
- 3/4 tsp baking powder
- 3/4 tsp cinnamon
- 200 g vegan spread
- 350 g blueberries
- 1 lemon zest of
- 1 1/2 tbsp lemon juice
- 2 tsp cornflour
- 2 1/2 tbsp sugar
- pinch salt optional
- 1 1/2 tsp vanilla extract
Preheat the oven to 180ºC (fan)/350ºF/Gas Mark 4.
Line a 20cm/8" square tin with baking parchment.
In a large bowl, mix all of the ingredients together apart from the butter/spread.
Add the butter and work it in thoroughly with your hands until you have a fine crumble.
Set aside 160g/1 cup of the crumble for the topping and press the rest of the crumble mix into the baking tin.
Put it in the oven for 10 minutes then leave it to sit for 5-10 minutes before adding the blueberry filling.
Mix everything together in a large bowl.
Pour the blueberry filling onto the base, making sure it's evenly spread.
Sprinkle the crumble topping evenly over the blueberries.
Put in the oven for 25-30 minutes (or until golden on the top) but check after 20 minutes that it's not browning too quickly.
Remove from the oven and enjoy as they are or with a nice helping of vegan ice cream or custard, fresh blueberries and mint.