Shelli’s Quarantine Cooking Blueberry Rumble
Ingredients for crumbs:
2 cups all-purpose flour
¼ teaspoon fine salt
¾ teaspoon baking powder
¾ cups white sugar
¾ cup ice cold butter cut into small pieces
1-½ teaspoons vanilla extract
2 large egg yolks
1 teaspoon apple cider vinegar
Ingredients for filling:
18 ounces fresh nj blueberries (washed)
2-1/2 teaspoons lemon juice
1/3 cup white sugar
2 teaspoons cornstarch
Pre heat oven to 375.
Pam up a 2 QT. casserole dish.
Combine flour, salt, baking powder and sugar in bowl and whisk until combined.
Add butter, stopping occasionally to toss the flour mixture.
Drizzle in vanilla extract and add egg yolks, stirring with fork until egg is mostly absorbed.
Add vinegar and mix briefly.
Use your washed hands to mix, squeezing until clumping, leaving mixture mostly dry. (Add 1 more teaspoon of vinegar if too dry.)
In a separate bowl, combine the blueberries, lemon juice, sugar & cornstarch, and mix until the berries are well coated and the sugar & cornstarch are mostly dissolved.
Place ½ crumble mix into casserole and press into bottom using flat cup, until well compacted.
Pour the blueberries on top, spreading evenly.
Sprinkle the rest of the crumble mixture on top. Do not flatten.
Bake 50 minutes, until the blueberries are bubbling and the top is a nice golden brown.
Serve warm or cold, with ice cream or without.
Tune in Tuesday at 6:40 am for another segment of Shelli’s Quarantine Cooking on “The Jim Kerr Rock & Roll Morning Show” on Q104.3!
Submit your favorite recipe for Shelli to cook, and possibly have it chosen to be one of her daily Quarantine Cooking recipe segments by going toQ1043.com, and going to the contest section.