Easy Baked Blueberry Crumble Recipe

#blueberry #crumble #easy
Sponsored by Oregon and Washington Blueberries
This video contains indirect advertising.
My love for blueberries has definitely shined throughout this entire blog ever since I’ve started my Bear Naked Food journey. And today, I’m sharing with you another deeply comforting and delicious recipe - Easy Baked Blueberry Crumble. Delicious and versatile, you could serve it warm or cold. We simply love to pair it with a scoop (or two if we are in an indulging mood!) of vanilla ice-cream to make it a perfect dessert. Keep the remaining crumble in the fridge and they’ll taste even better the next day!
I’m using fresh blueberries from Oregon and Washington, which are in season and at the peak of perfection now. They are also the leading producers of blueberries in the U.S., and I’m happy to report these blueberries are packed with full-on berry flavor and bursting with sweetness.
In Singapore, Oregon and Washington Blueberries are widely available in fresh, although you can also find some frozen formats in retail outlets. Look out for the words ‘Oregon’ or ‘Washington’ on the packaging for fresh blueberries, or refer to the source at the back of the packet.
Do you know a handful of blueberries a day contains only 80 fat-free calories?
They are a good source of antioxidants and they add so much flavour to your meals!
For the best blueberry experience, look for firm, plump, dry berries with smooth skins and a silvery sheen. Wash them just before use and eat them as fresh as possible.
You can freeze remaining fruit for future use. They’re amazingly versatile and can be enjoyed all day, every day, for any meal.
Now in season and available at RedMart and FairPrice outlets.
Check out www.oregonblue... and wablueberries.... for more information.
Ingredients:
Crumble -
2 cups (300g) all-purpose flour (or self-rising flour)
¼ tsp salt
¾ tsp baking powder (omit if using self-rising flour)
¾ cup (150g) caster sugar
1 ½ stick (170g) unsalted butter - cut into small cubes
1 ½ tsp vanilla extract
2 large egg yolks
1 tsp vinegar
Berry filling:
3 punnets (approx. 420g) fresh Oregon or Washington blueberries
Zest from 1 lemon
Juice from half a lemon
1/3 cup (75g) white sugar
2 tsp cornstarch
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🎹 BGM: KZbin Audio Library - Blue Dream by Cheel
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[@mr.mister4110]

I'm watching this in preparation for my. future endeavor on My 600 LB life.

[@WL1006]

Welcome back… u have been MIA for long

[@BearNakedFood]

Thanks, Wendy! :)

[@JuliaB1955]

Does anyone know what kind of vinegar to add?

[@khristiec6863]

Plain vinegar is best.

[@JuliaB1955]

@@khristiec6863 Do you mean white vinegar? Thanks.

[@mr.mister4110]

Add rice wine vinegar so you ruin it.