This vegan blueberry cinnamon slice is a cross between a linzer square and blueberry pie. It is densely packed with whole blueberries and has a crunchy sugar-dusted almond biscuit crust.
Blueberries are a relatively expensive ingredient in the UK, but this recipe uses frozen blueberries which are more affordable.
Ordinarily, I might compromise a bit on measures like blind-baking and sprinkling breadcrumbs over the base, but this slice is a prime candidate for a soggy bottom. It really is worth just a little bit of extra effort for a firm, crunchy top and bottom.
Toasted slivered almonds add extra crunchiness to the top, and cinnamon and vanilla complement the mild sweetness of the blueberries.
This recipe is designed to produce nine good-sized squares in a small (7″) square tin, but would also work in a round pie dish. You could make double quantities in a large baking tin but maneouvering the top into place in one piece might be tricky!
blueberry cinnamon slice…
Ingredients
- 85 g coconut oil (preferably the ‘flavourless’ variety)
- 120 g self-raising flour
- 1 tsp cinnamon
- 70 g caster sugar
- 2 tsp ground golden flaxseed
- 1 tsp vanilla extract
- a few drops of almond extract
- 2 tbsp dry breadcrumbs
- 15 g almonds, roughly slivered
- a little icing sugar for dusting
for the blueberry filling
- 250 g frozen blueberries
- 2 tsp cornflour
- 1 tbsp lemon (or lime) juice
- 1 tbsp sugar
Method
- Set the oven to 190°C/375°F. Very lightly oil and line the base of a 7″ square or similar sized tin.
- Prepare the blueberry filling. Place the frozen berries in a saucepan and stir through the cornflour, lemon juice and sugar until they are all coated. Heat, stirring very gently until the liquid is just about boiling point and the liquid has clarified and has the texture of thick custard. Set aside to cool.
- In a small bowl or cup, stir 1.5 tablespoons of water into the ground flaxseed together with the vanilla and almond extracts. Set aside.
- Soften the coconut oil if it isn’t already at warm room temperature. It should be easily spoonable but not yet turning to liquid. Place this in a large bowl.
- Add the flour and cinnamon and blend using a pastry blender, a fork or your fingers until it is sandy and no little lumps of coconut oil remain.
- Add the sugar and blend until fully combined.
- Make a well in the centre and stir in the flaxseed mixture. Bring together and knead only enough to form a medium-soft ball of dough.
- Roll one half of the dough into a square and lay this in the bottom of the lined tin. It doesn’t matter if it breaks up – just patch it together. Bake this for around 10 minutes until it is lightly browned.
- Sprinkle the breadcrumbs over the base and then carefully spoon the blueberries on top to form an even layer.
- Roll the second half of the dough into a square and place this on top of the blueberries. Press very lightly in place.
- Sprinkle over the slivered almonds and bake for 20 to 25 minutes until the top is lightly browned and the almonds toasted.
- Allow to cool completely before dusting with icing sugar and cutting into squares, slices or triangles.
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