Note: This recipe utilises leftover shortbread dough. Form the leftover dough into a block and freeze prior to preparing the blueberry crumble.

1. Heat the oven to 170°C, fan forced.
2. Place the blueberries, sugar, cornflour, lemon juice, vanilla, and white chocolate into a bowl and mix to combine.
3. Divide the mixture between six ramekins.
4. Coarsely grate the leftover shortbread dough, then divide it evenly between the six ramekins, on top of the blueberry mixture.
5. Bake in the preheated oven for 15 minutes, or until golden-brown in colour.
6. Serve hot with a spoon of double cream.

Note: Best served immediately.