Blueberry & Lemon Curd Crumble



  • 350g lemon curd
  • 1 cup thickened cream, plus extra to serve
  • 375g fresh or frozen blueberries
  • 1/2 cup caster sugar
  • 1 1/2 tbs corn flour
  • 1 tsp vanilla bean paste


  • 3/4 cup plain flour
  • 1/3 cup brown sugar
  • 1/2 cup rolled oats
  • 2 tbs desiccated coconut
  • 80g lightly salted butter, cut into 5mm pieces
  • 1/4 cup golden syrup


    1. Preheat oven to 200°C. Grease a large baking tray and line with baking paper.
    2. For the crumble, combine flour, brown sugar, oats and coconut in a large bowl. Add butter and, using your fingertips, rub the flour mixture together to create coarse crumbs. Add golden syrup and stir to combine. Spread on prepared tray and bake, stirring occasionally, for 20-25 minutes until golden brown. Set aside.
    3. Meanwhile, combine lemon curd and cream in a bowl and whisk in 1 tbs water until just combined. Set aside.
    4. Place the blueberries, sugar, corn flour and vanilla in a large bowl and toss to combine. Scatter evenly over the base of a 1.4L round baking dish. Bake for 15 minutes, then reduce the temperature to 160°C. Pour over the lemon curd mixture and bake for a further 40-45 minutes until curd is just set around the edges. Rest for 15-20 minutes then scatter over crumble. Pour over extra cream, to serve.