Ready for ice cream

It's the beginning of July and already too hot for baking. This recipe for blueberry crumble is a quick one so you won't be in the kitchen for too long.

75 grams butter (softened)

60 grams sugar

Pinch of salt

80 grams of eggs

75 grams flour

15 grams almond powder

2. Mix the butter with a whisk then add the sugar and salt. Then add the eggs and mix. Lastly add the flour mixture

200 grams fresh blueberries

40 grams butter

30 grams sugar

50 grams flour
1. Mix the softened butter with whisk then add the sugar and mix well. Then add the flour and finishing mixing.

 1.       Spoon the dough evenly into 4 separate small baking tins and spread it using the back of a small spoon. Sprinkle the blueberries on top evenly among all of the baking tins. Lastly, sprinkle the crumble evenly among all of the baking tins. Bake at 180 degrees Celsius for 25 minutes at 18- degrees Celsius.