Blueberry, vanilla, and lavender crumble

Summer is here and I'm so happy about it; I have a flower in my garden. Lavender, to be precise, organic and edible.

Doens of recipes crossed my mind, but today I settled on a Blueberry, vanilla, and lavender crumble.

It's a quick recipe that you can even make in the morning for breakfast. Not necessarily with blueberries; you can use any berry (frozen, so it's easier to handle, or fresh, but make sure they are firm).

Below is the recipe for a double portion, so you can halve the quantities, and you'll get 6 servings.

We need:

550 g white flour

200 ml milk

250 g butter

2 eggs

400 g fresh blueberries

1 teaspoon lavender flowers

8 tablespoons brown sugar

1 teaspoon baking powder

1 pinch baking soda

1 pinch salt

Vanilla

In a bowl, mix the flour, flowers, 6 tablespoons of sugar, baking powder, baking soda, and salt.

Next, add the cubed butter (keeping 50 g of butter aside) and mix well until you get a crumbly dough.

Separately, beat the eggs with all the milk and vanilla.

Combine the dry mixture with the wet one and blend until uniform.

By hand, fold in the blueberries at the end (save a few for the photo!), being careful not to crush them.

Spread the entire dough onto a baking sheet and level it with a spatula. It should be about 3 cm thick.

Now, melt the remaining butter and brush it over the entire surface.

Sprinkle brown sugar on top and bake for 30 minutes at 180 degrees with the fan on.

What can I say? I'm happy I had one piece left to take a picture.

Kisses!