Summary

Ingredients

For the sprinkles:

• 70 grams flour
• 50 grams sugar
• 45 g suar, brown
• 55 g butter, cold
• Ground cinnamon

For the dough:

• 55 g butter, soft
• 60 g suar
• 1 large egg (s)
• 125 g buttermilk
• 145 g flour
• 1 teaspoon baking soda

For the filling:

• 550 g blueberries, fresh
• 1 tablespoon lemon (s), the juice
• 1 tablespoon flour
• 2 tablespoon sugar

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Instructions

1. Preheat the oven to 180 degrees and grease a baking dish with butter.
2. For the crumble mix the flour, the two sugar, butter and 1/8 teaspoon cinnamon and process into crumble. Put in the fridge and start with the batter.
3. To do this, stir the softened butter with the sugar until creamy, add the egg and stir in. Mix the flour with the baking soda and stir in alternately with the buttermilk. Pour the dough into the prepared form and smooth it out.
4. Mix the blueberries with the lemon juice, flour and sugar (you can also use 2-4 tablespoons of sugar) and distribute evenly on the dough. Now place the crumble on the berries and bake the casserole for about 45 - 60 minutes in the preheated oven. The baking time depends on the size of the baking dish, so you should check it out.
5. The sprinkles should be golden brown in color and the casserole should be firm in the middle. Take out and let stand for about 20 minutes.
6. Serve warm or at room temperature. It looks nice if you dust it with a little powdered sugar. It can also be baked in individual ceramic molds with a capacity of 170ml. That makes 8 pieces and the baking time is about 30-35 minutes.