Blueberry Crumble Blondie

Blueberry Crumble Blondie
Easy
Makes: 30 Yield
  • Good to go
What better way to indulge my love for blondies and blueberry pie with a crumb topping than to mash up a Blueberry Crumble Blondie? The white chocolate blueberry buttercream adds a nod to the cake. Careful, this dessert may become your favorite dessert to make as it is mine.
What better way to indulge my love for blondies and blueberry pie with a crumb topping than to mash up a Blueberry Crumble Blondie? The white chocolate blueberry buttercream adds a nod to the cake. Careful, this dessert may become your favorite dessert to make as it is mine.
Shelf life:
5 Days
Conservation:
Refrigerated
Containing: 4 Components
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Featured Ingredients

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Almond Butter Blondie

Ingredients

Preparation

  1. Grease one half-sheet tray and parchment paper then line the half-sheet tray with the parchment paper
  2. Thoroughly combine the butter and almond butter in the mixer using the paddle attachment
  3. Add the sugar to the combined butter and mix with a paddle attachment to cream the mixture until it is fully homogenized
  4. Gradually add the eggs and vanilla and mix until thoroughly combined
  5. Sift the dry ingredients together then gradually add them to the creamed mixture, and mix well after each addition
  6. Finish by folding in morsels
  7. Spread the blondie batter evenly on the sheet tray
  8. Bake at a temperature of 135°C (275°F) for approximately 25 to 30 minutes, or until a toothpick inserted in the middle come out clean.

View tools

  • Parchment paper
  • Offset spatula
  • Sheet Tray
  • Bowl (s)
  • Paddle attachment*
  • Stand Mixer
  • Tamis
  • Rubber Spatula

Blueberry Swiss Meringue Buttercream

Ingredients

Preparation

  1. Reduce the Boiron Blueberry Puree by half
  2. Melt the white chocolate to 40°C then set it aside to allow it to slightly cool 
  3. Combine the sugar and the egg whites in a stand mixer bowl, then place over a water bath and bring the temperature to 60°C while constantly stirring with a rubber spatula
  4. Using a whisk attachment whip the mixture at low speed until soft peaks form then increase the speed until stiff peaks are achieved
  5. Switch to a paddle attachment and slowly add in room temperature butter, mixing until fully emulsified
  6. Add the cooled blueberry reduction and the white chocolate then mix until fully emulsified

View tools

  • Paddle attachment*
  • Sauce pot
  • Stand Mixer
  • Rubber Spatula
  • Whisk Attachment
  • Probe Thermometer
  • Water Bath

Blueberry Crumble

Ingredients

Preparation

  1. Melt the coconut oil 
  2. In a stand mixer bowl with a paddle attachment combine all the ingredients together to reach a crumbly texture

View tools

  • Paddle attachment*
  • Stand Mixer

Assembly

  1. Spread the Blueberry Swiss Meringue Buttercream over the cooled Almond Butter Blondie base
  2. Sprinkle Blueberry Crumble over the buttercream
  3. Portion into 60 mm x 60mm squares

View tools

  • Knife
  • Offset spatula
  • Cutting board
  • Rubber Spatula

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