Yield: 16 bars

 

Ingredients:

​

220g butter (room temperature)

70g brown sugar

1 tsp vanilla essence

1/4 tsp fine salt

​

2 tbsp corn flour

270g all purpose flour

​

Blueberry filling

​

Method:

​

1) Preheat your oven at 190C.

2) Cream butter together with brown sugar, vanilla essence and fine salt until fluffy.

3) Add in corn flour and all purpose flour.

4) Grease a 9" x 9" square cake tin with butter or oil and dust with some flour.

5) Spread 2/3 of the dough into the cake tin and press it evenly. Save another 1/3 of the dough for crumble. 

6) Spread the blueberry filling evenly on top of the dough.

7) Crumble another 1/3 of the dough on top of the filling and gently press it.

8) Bake for 25-30 minutes at 150-160C or until the filling gets bubbly and the top is golden brown. 

9) Leave it cool and cut into squares.

​