The most delicious Lemon Blueberry Crumble Slice ever! Creamy, tangy and oh-so yum... the perfect dessert or afternoon treat!
Can I just start off by saying that this slice is EVERYTHING!!!! I know I'm setting the bar high by saying that, but trust me... it's everything and so, so, sooooo much more!!!
If you've been visiting my blog for a while (ps. thank you... you're fabulous and I love you to bits), then you might have tried my Creamy Lemon Crumble Bars. They've always been one of the most popular recipes on my site PLUS they're simply amazing (and a total fave in my house).
Which brings me to this Lemon Blueberry Crumble Slice. It's the exact same recipe BUT with blueberries! Because we all know that lemon and blueberries are pretty darn awesome together.
This slice has the same base, creamy/tangy filling and that deliciously crunchy crumble on top. It's basically three layers of pure and utter deliciousness.
So whether you're trying to use up some extra lemons you have lying around or you're simply craving a kick-ass slice, then THIS is the recipe for you. Lemon Blueberry Crumble Slice for the win!!!
Oooh and just before I go.. this slice is ridiculously good served on it's own BUT you should totally try it with a big scoop of ice-cream or drizzle of cream as well. Just sayin'!!!
I hope you love my Lemon Blueberry Crumble Slice as much as I do! Happy baking xxx
Lemon Blueberry Crumble Slice
Ingredients
- 1 ¼ cups (155g) plain flour
- 1 ¼ cups (110g) rolled oats
- ½ tsp salt
- ½ tsp bi-carb soda
- ½ cup (100g) raw sugar
- ½ cup (80g) brown sugar packed
- ¾ cup (170g) unsalted butter melted
- 1 tsp vanilla extract
- 395 g sweetened condensed milk
- 1 tbsp lemon zest finely grated, approximately 1 lemon
- ⅓ cup lemon juice
- 2 large egg yolks
- ½ tsp lemon extract optional
- 1 cup frozen blueberries
Instructions
Conventional Method
- Preheat oven to 170 degrees celsius (160 degrees if fan forced).
- Grease and line a 17X28cm slice tray with baking paper, allowing the edges to overhang.
- In a large bowl, whisk together flour, rolled oats, salt and bi-carb soda.
- Stir in the raw sugar and brown sugar and mix until smooth.
- Stir vanilla into melted butter and pour mixture over dry ingredients.
- Stir mixture until well combined.
- Pop half of the crumb mixture into the bottom of the prepared tin and press into an even layer. Bake in preheated oven for 15 minutes.
- Remove from oven and put aside (leave the oven turned on).
- In a bowl, whisk together sweetened condensed milk, lemon zest, lemon juice, egg yolks and lemon extract until well blended.
- Sprinkle the blueberries over the cooked crumble base.
- Pour the lemon mixture over the blueberries and spread into an even layer.
- Sprinkle the remaining crumble mixture over the top of the lemon and blueberries.
- Bake in oven for 23 - 26 minutes or until lightly golden.
- Remove from oven and allow to cool.
- Cover and refrigerate for at least 2 hours (preferably overnight) then take it out and cut into squares.
- Store in airtight container in refrigerator.
Thermomix Method
- Preheat oven to 170 degrees celsius (160 degrees if fan forced). Grease and line a 17X28cm slice tray with baking paper, allowing the edges to overhang.
- Melt the butter and vanilla in the Thermomix bowl for 3 minutes, Speed 2, 50 degrees.
- Add the plain flour, rolled oats, salt, bi-carb soda, brown sugar and raw sugar. Mix for 20 seconds on Reverse, Speed 2. Scrape down the sides. Mix for a further 20 seconds on Reverse, Speed 2.
- Spread half of the crumb mixture into the bottom of the prepared tin and press into an even layer. Bake in preheated oven for 15 minutes. Remove from oven and put aside (leave the oven turned on).
- Place the zest of 1 lemon into the Thermomix bowl. Grate for 20 seconds, Speed 6. Scrape the sides of the bowl. Repeat until you have a very finely grated zest.
- Add the condensed milk, lemon juice, egg yolks and lemon extract and mix for 30 seconds, Speed 4. Scrape the sides of the bowl and mix for a further 30 seconds, Speed 4.
- Sprinkle the blueberries over the cooked crumble base. Pour lemon mixture over the blueberries and spread into an even layer.
- Sprinkle the remaining crumble mixture over the top of the lemon and blueberries.
- Bake in oven for 23 - 26 minutes or until lightly golden. Remove from oven and allow to cool.
- Cover and refrigerate for at least 2 hours (preferably overnight) then take it out and cut into squares. Store in airtight container in refrigerator.
Notes
Nutrition
Natalie
H i Lucy, I made this last night and it was a hit at work. While the slice was delicious I found that that after refrigerating overnight, the slice was quite "sticky". It kind of fell apart and was gooey which made it difficult to pick up an individual slice. By the end of the day the sugars had made the bottom of the slice sticky. Do you have any idea as to why this would have happened?
Thanks - love the recipe though and will make again.
Lucy Mathieson
Hi Natalie, Yes you're absolutely right the bottom can go a bit sticky! It's generally because of the liquid from the blueberries. Fresh blueberries tend to not go as sticky but still a little bit!
Belinda
I made this for morning tea at work today and it was a hit. It went so quickly. I could hear people saying how lovely it was. Will definitely be making this again. Thanks!
Lucy Mathieson
Yay!!! I'm so happy you enjoyed it!
Teresa Smith
Wow delicious was a hit with every family member so I’m about to cook it again.
Lucy
That's so fantastic to hear! Thank you!!!
Vanessa
I made this slice for the first time and it was definitely a favourite for everyone! Such a great recipe using ingredients I already had in the kitchen. I used fresh blueberries and it worked perfectly, will definitely be making it again. Thanks for a lovely recipe!
Lucy
Yay! That's fantastic!!! xx
Theresa
hi just wandering, any ideas to getting the base even so not too thick ?
kind regards .
Lucy
Hi Theresa, I'm not sure I understand what you mean sorry? In terms of getting the base even, I like to use the back of a spoon to press it down firmly. The base does need to be a little thick to be able to hold the filling and topping. Hope that helps?