Arabella's Berry streusel bars

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Ingredients
  • 270g plain flour
  • 60g wholemeal flour
  • 170g caster sugar
  • 50g light brown soft sugar
  • 200g butter melted
  • 2tsp vanilla extract
  • 0.25 tsp ground cinnamon
  • 350-400g mixed berries (rasperry/blueberry)
  • 1 tbsp cornflour 
  • 1 large unwaxed lemon, zest
  • 1 tbsp demerara sugar

Method
  1. Preheat oven 200C
  2. Line rectangular cake tin 24cm x 18cm (I used standard 20cm brownie tin, slightly smaller area though)
  3. Combine in food processor: flours, 120g caster sugar (NOT whole amount), light brown sugar, melted butter, vanilla, cinnamon, pinch salt. Process until resembles wet sand. 
  4. Transfer half to cake tin, spread out and press down until flat and even. Chill.
  5. Break remainder into pebble-size chunks. Add berries, rest of sugar, cornflour, lemon zest and pinch of salt. Combine, spread on top of base and gently compact. Scatter over demerara. 
  6. Bake 40 mins until deep golden. Leave to cool completely in tin.  
  7. Serve at RT w creme fraiche. 

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