Wild Blueberry Crumble

Red Velvet Cake


For 1 Cakes 19 cm
  • 200 g Shortcrust
  • 550 g Blueberry Filling
  • 150 g Lemon Crumble
    Dawn Belnap 100 Neutral
    Icing sugar


1. Shortcrust

  • 1000 g Dawn Shortcrust Mix
  • 180 g Butter or margarine
  • 210 g Egg

1390 g Total


2. Lemon crumble

  • 500 g Dawn Crème Cake Base
  • 125 g Butter
  • 1,5-2 g Dawn Flavour Palermo Lemon

625 g Total


3. Blueberry filling
  • 1000 g Dawn Delifruit Daily Blueberry 38%
  • 50 g Dawn Instant Jelly
1050 g Total


  • Line tart mould 3,5 mm with shortcrust pastry
  • Fill in Blueberry Filling
  • Top with lemon crumble
  • Bake at 180°C for 35-40 minutes
  • Cool down and glaze with Dawn Belnap
  • Dust with Icing sugar leaving the center portion


1. Shortcrust
  • Mix all ingredients until a dough forms
  • Sheet the Dough at approx 3,5 mm


2. Lemon crumble
  • Place all ingredients with a paddle mix for 5-6 minutes on low speed to form a crumble
  • Chill and use as required


2. Blueberry filling
  • Stir the Blueberry Filling & Instant Jelly gently together
Blueberry pie is a sweet pie filled with blueberries. Blueberry pie was first eaten by early American settlers and remains a popular dessert in the United States and around the world. Blueberry pie made with wild Maine blueberries is the official state dessert of the U.S. state of Maine. Blueberry pie has been documented in the Appledore Cook Book in 1872. Later, several other various cookbooks such as Paul Richards Book of Breads, Cakes, Pastries in 1907 noted that berry pie was served in New York Hotels.