Blueberry Lemon Crumble

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Blueberry Lemon Crumble is loaded with plump blueberries and lemon zest for a tart and tangy treat. The crumble topping is buttery and crisp, which makes this dessert outrageously good and easy to bake in just minutes!

a spoon of blueberries being lifted above a cobbler.
The Best Blueberry Lemon Crumble!
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Why You'll Love This Dessert

Blueberries and lemon love one another, which is why Blueberry Lemon Crumble will be one of the best desserts you've ever tasted! Just one bite will make you a believer, especially if topped with a hearty scoop of vanilla bean ice cream.

This crumbly pie is tart, juicy, buttery and sweet, which makes it the perfect combination of YUM! It's a sweet treat in the middle of summer, or any time of year since you can use both fresh or frozen blueberries.

dish of blueberry cobbler with ice cream in background.
Tastes amazing with or without ice cream!

Ingredients

To make the base of this easy dessert, you'll need blueberries, sugar, lemon juice, lemon zest, cinnamon and cornstarch. Choose fresh blueberries, or use frozen if fresh are not available.

The crumble topping is made by mixing butter, sugar, flour, cornstarch, baking powder, salt and cinnamon. The cornstarch is a secret ingredient that makes this topping extra crispy and delicious!

ingredients needed to make blueberry lemon crumble dessert.
Ingredients needed for Blueberry Lemon Crumble

Instructions

Place the blueberries in the bottom of a square or rectangular baking dish. Mix the rest of the ingredients together and pour over the blueberries. Toss lightly while making sure not to burst the berries.

Cut cold butter into cubes and work into the dry mixture with your hands, or use a food processor to lighten your load. Keep mixing until the dough is coarse and crumbly, then sprinkle over blueberries.

Bake at 350 degrees for 45 minutes until blueberries are bubbly and the crust is golden brown. If the topping isn't brown enough, cook under the broiler for a few minutes.

Recipe FAQS

Can I use frozen blueberries?

Yes, you can! That's one of the best parts of this recipe. You don't have to wait until summer to enjoy your favorite blueberry crumble pie.

Does this recipe freeze well?

Absolutely! You can make it ahead of time and freeze it before baking, or freeze the leftovers for up to 3 months in an airtight container.

Do the leftovers have to be refrigerated?

Most fruit based desserts need to be refrigerated after baking. You can get by with it for two days, but after that, the fruit can spoil if left at room temperature. Once refrigerated, the crumble won't be as crisp, so reheat in a 350 degree oven for best results.

blueberry lemon crumble coming out of the oven.
Crumble coming out of the oven

Expert Tips

  • Be sure to mix the lemon juice and cornstarch together until no lumps are showing. This helps the filling thicken when baked.
  • Use cold butter to make the crumble topping. Using melted butter will not work in this recipe.
  • If you don't have a food processor, use a mixer to crumble the topping to the perfect consistency.

Serving Suggestions

Blueberry Lemon Crumble is the perfect dessert for potlucks, family gatherings and cookouts with friends. It also makes a lovely presentation on July 4th (or other patriotic holidays) with a pretty blue hue.

Serve it with a big scoop of vanilla bean ice cream and watch the smiles appear! This popular dessert tastes best served straight from the oven while it's still warm and bubbly. But, it's scrumptious at room temperature or right out of the fridge too!

scoop of vanilla ice cream on top of blueberry cobbler.
Add ice cream for a real treat!

Love blueberries as much as I do? You gotta try these other yummy recipes!

Recipe Card

spoon lifting a bite of blueberry crumble out of a blue dish.

Blueberry Lemon Crumble

Blueberry Lemon Crumble is loaded with plump blueberries and lemon zest for a tart and tangy treat!
5 from 1 vote
Print Pin Rate
Course: Desserts
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8
Calories: 204kcal

*See notes in blog post for detailed tips, photos and instructions.

Equipment

  • baking dish
  • food processor or blender
  • mixing bowl and spoon

Ingredients

FILLING

  • 3 to 4 cups of fresh blueberries
  • ½ cup sugar
  • ¼ cup fresh lemon juice
  • ¼ tsp. cinnamon
  • lemon zest from one lemon
  • 2 Tbsp. cornstarch

CRUMBLE TOPPING

  • ½ cup sugar
  • 1 cup all purpose flour
  • ½ tsp. cornstarch
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • tsp. cinnamon
  • 1 stick cold butter cubed

Instructions

  • Preheat oven to 350 degrees. 
  • Place blueberries in the bottom of a 13 x 9 or 8 x 8 baking dish.
  • Mix remaining filling ingredients in a bowl until no lumps are present.
  • Pour filling mixture over blueberries and toss gently to coat. Set aside.
  • Mix dry ingredients for crumble topping together. 
  • Fold in cubes of butter.
  • Mix with hands or put in a food processor or mixer until dough is crumbly. 
  • Crumble dough over the top of blueberry filling mixture.
  • Bake at 350 degrees for 45 minutes until golden brown and bubbly. 
  • If topping isn't golden brown, cook under the broiler for a few minutes.

Notes

  • Frozen blueberries may be substituted for fresh if desired.
  • Be sure to mix the lemon juice and cornstarch together until no lumps are showing. This helps the filling thicken when baked.
  • Use cold butter to make the crumble topping. Using melted butter will not work in this recipe.

Nutrition

Calories: 204kcal | Carbohydrates: 49g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 127mg | Potassium: 69mg | Fiber: 2g | Sugar: 31g | Vitamin C: 8mg | Calcium: 45mg | Iron: 1mg

Nutrition info is an auto generated estimate.

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2 Comments

  1. 5 stars
    Wow! Another easy and delicious recipe from you. The favours of the fresh lemon zest and juice compliment the blueberries just the right amount. Using frozen berries makes this recipe a year round treat! Soooo good. Thanks Debi!

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