Crumble cake with cream and blueberries the perfect dessert to win everyone over. I’ve been obsessed with blueberries for a few months! Unfortunately, they are not easy to find here in the deep south. But I discovered that the Dok near my home has beautiful fresh ones. I love diving them into my yogurt as an afternoon snack, as my rheumatologist recommended for my osteoporosis, or using them to top my Pancakes for breakfast. Making Desserts with blueberries is also a great option! So today I want to tell you about a delicious Tart with cream and blueberries that’s simply special. A base of soft shortcrust pastry, lots of sweet custard, and finally some delicious blueberries. To make it even easier to prepare, I didn’t make the classic lattice strips but simply crumbled the shortcrust pastry on top and added sliced almonds. The result is a truly special Cream and Blueberry dessert that immediately won over my little family. For me, blueberries give their best during cooking: in fact, the small blue berries swell and burst during cooking, releasing their delicious flavor and color. For the shortcrust pastry, I made a classic recipe with eggs and butter, but if you prefer, you can also choose to make a Light Shortcrust Pastry without eggs and butter. Have I convinced you to try this dessert yet? Let’s run into the kitchen and prepare a delicious Crumble Cream and Blueberries together
PROPERTIES OF BLUEBERRIES: Blueberries are a fruit or more precisely a berry from a shrub that grows in mountainous areas and are native to the northern regions of Europe and North America. Blueberries are a source of valuable compounds including vitamins (A, D, and E), folic acid, minerals (such as phosphorus, potassium, and magnesium), and organic acids. They have anti-inflammatory and anti-aggregating properties, vasodilatory and antioxidant action, therefore they are very useful for the cardiovascular system. More reasons to eat them and also use them in the kitchen. I personally find them delicious to eat with a little sugar and lemon juice, but they give their best in dessert preparations.
DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 360.44 (Kcal)
- Carbohydrates 52.10 (g) of which sugars 22.58 (g)
- Proteins 7.66 (g)
- Fat 15.06 (g) of which saturated 7.58 (g)of which unsaturated 5.49 (g)
- Fibers 5.65 (g)
- Sodium 12.70 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Crumble with custard and blueberries
- 1 egg
- 1/2 cup sugar
- 1/2 cup butter
- 1 egg yolk
- 2 3/4 cups flour
- 1/2 lemon zest (untreated)
- 1/2 teaspoon baking powder
- 2 egg yolks
- 1 2/3 cups whole milk
- 1/2 lemon zest (untreated)
- 4 tablespoons potato starch
- 1/3 cup sugar
- 1/2 cup sliced almonds
- 1 cup blueberries
- as needed powdered sugar (for decorating)
How to prepare the Crumble with cream and blueberries
You can prepare the shortcrust pastry by hand or with the help of a mixer. Incorporate the butter in small pieces with the sugar and flour in a bowl. You need to obtain a sandy mixture. Add one whole egg and one yolk and the grated zest of half an untreated lemon. Knead well quickly until you have a soft but not sticky dough. Form a block, wrap it in cling film, and let it rest in the fridge for at least 30 minutes.
Beat the yolks with the sugar using a hand whisk until you get a light and frothy mixture. Add the potato starch and mix. Heat the milk in a saucepan with the untreated lemon zest, bringing it almost to a boil. Add the beaten eggs to the milk. Let the cream thicken by stirring with a whisk for about a minute. Transfer the Cream to a bowl and let it cool.
Wash the blueberries and let them drain. Roll out 2/3 of the shortcrust pastry on a lightly floured work surface. Line an oiled or parchment-lined rectangular baking pan with the pastry. My pan measures 8.3 x 11 inches. If you prefer, a round cake pan of 9.5-10 inches in diameter is also fine.
Prick the bottom with the tines of a fork. Spread the custard inside, first removing the lemon zest. Distribute the blueberries over the cream. Crumble the remaining shortcrust pastry more or less coarsely with your hands. Spread it over the cream.
Finish with the sliced almonds spreading them over the entire surface. Bake the Crumble with blueberries and cream in the preheated static oven at 350°F. Place the pan on a low rack in the oven. Let it bake for about 35 minutes. Let it cool and sprinkle it to taste with some powdered sugar.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
You can prepare the shortcrust pastry in advance and store it in the fridge for 1-2 days or even freeze it so you have it ready when needed
Store the Crumble in a container in the fridge for 2 days
Don’t miss the recipe for my Mini Tarts with Strawberries and Milk Cream
