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!
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.
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!
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.
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.
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.
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.
- 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.
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!
Love blueberries as much as I do? You gotta try these other yummy recipes!
- Blueberry Cheesecake Cupcakes
- Best Ever Blueberry Muffins
- Blueberry Peach Cobbler
- Blueberry Sriracha Margarita
- Triple Berry Crostata
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