Blueberry Streusel Slice
|Shortcrust pastry||8 Ounce (225 g)|
|Plain flour||2 Ounce (50 g, 1/2 cup)|
|Baking powder||14 Teaspoon (1.25 ml)|
|Butter/Margarine||1 1⁄2 Ounce (40 g, 3 tbsp)|
|Fresh white breadcrumbs||1 Ounce (25 g, 2 tbsp)|
|Soft light brown sugar||2 Ounce (50 g, 1/3 cup)|
|Salt||1⁄4 Teaspoon (1.25 ml)|
|Flaked almonds/Chopped almonds||2 Ounce (50 g, 4 tbsp)|
|Blackberry jelly/Bramble jelly||30 Milliliter (4 tbsp)|
|Blueberries||4 Ounce (115g, fresh or frozen)|
1. Preheat the oven to 180°C/350°F/ Gas 4. Roll out the pastry on a lightly floured surface to line an 18 x 28 cm / 7 x 11 in Swiss roll tin. Prick the base with a fork evenly.
2. Rub together the flour, baking powder, butter or margarine, breadcrumbs, sugar and salt until really crumbly, then mix in the almonds.
3. Spread the pastry with the jelly, sprinkle with the blueberries, then cover evenly with the streusel topping, pressing down lightly. Bake for 30-40 minutes, reducing the temperature after 20 minutes to 170°C/325°F/Gas 3.
4. Remove from the oven when golden on the top and the pastry is cooked through. Cut into slices while still hot, then allow to cool.