Blueberry Crunchy

For the blueberry crunchy, prepare the filling first. For the filling, mix the juice of the lemon with starch and sugar until smooth, mix with blueberries and set aside.

Mix all the ingredients for the base well – except the butter – then knead in the butter well with your hands. The whole thing will be quite crumbly, but it will fit.

Now set aside about 1/4 or a little less, press the rest into a 20cm mold, just press it down well. Then empty the blueberries over it, knead the rest of the dough with your hands into small crumbs and sprinkle over the blueberries.

Bake in the oven at 180 °C for about 40-45 minutes.

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