Blueberry casserole with crumbles

Ingredients for 1 servings:

• 70 g flour
• 50 g sugar
• 45 g brown sugar
• 55 g butter, cold
• Cinnamon, ground
• 55 g butter, soft
• 60 g sugar
• 1 large egg(s)
• 125 g buttermilk
• 145 g flour
• 1 tsp baking soda
• 550 g blueberries, fresh
• 1 tbsp lemon(s), the juice
• 1 tbsp flour
• 2 tbsp sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Preheat the oven to 180°C and grease a baking dish with butter. For the crumble, mix the flour, both sugars, butter and 1/8 teaspoon of cinnamon and process into crumbles. Place in the refrigerator and start with the batter. To do this, cream the softened butter with the sugar, add the egg and mix in. Mix the flour with the baking soda and then mix in alternately with the buttermilk. Pour the batter into the prepared dish and level off. Mix the blueberries with the lemon juice, flour and sugar (you can also use 2-4 tablespoons of sugar) and spread evenly over the batter. Now spread the crumble on top of the berries and bake the casserole for about 45-60 minutes in the preheated oven. The baking time depends on the size of the casserole dish, so check accordingly. The crumble should be golden brown and the casserole should be firm in the center. Remove from the oven and let stand for about 20 minutes. Serve warm or at room temperature. It looks nice dusted with powdered sugar. You can also bake it in individual 170ml ceramic baking cups. This makes 8 cups and takes about 30-35 minutes to bake.