1 tbsp corn starch (you may need more if you are using frozen blueberries)
1 tsp sugar
3 ½ dl/1.5 cups flour
1 ½ dl/0.6 cups white sugar
1 ½ tsp baking powder
½ tsp salt
50 ml vegetable oil
1 tsp vanilla essence
100g marzipan/almond paste, grated
Preheat your oven to 200°C.
Place your blueberries in an ovenproof dish and cover with an even dusting of corn starch and sugar. Give it a good stir and cover with a layer of grated marzipan/almond paste.
To make your topping, mix flour, melted butter, sugar, vegetable oil, vanilla essence, egg, baking powder and salt in a bowl with a spoon or fork until you have a smooth mixture.
Gently spread the crumble mixture on top of your blueberries, try to make sure that all berries are covered.
Place in the middle of the oven for 20 minutes. Once your crumble goes golden, cover it with foil for the rest of the time in the oven.
Serve with a scoop of vanilla ice cream.