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

Blueberry Lemon Crumble

  • Author: Debi ~ QuicheMyGrits
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 1x


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 make in just minutes!




  • 3 to 4 cups of fresh blueberries
  • 1/2 cup sugar
  • 1/4 cup fresh lemon juice
  • 1/4 tsp. cinnamon
  • lemon zest from one lemon
  • 2 Tbsp. cornstarch


  • 1/2 cup sugar
  • 1 cup all purpose flour
  • 1/2 tsp. cornstarch
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/8 tsp. cinnamon
  • 1 stick cold butter, cubed


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


  • 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.
  • Category: Desserts
  • Method: Oven
  • Cuisine: American

Keywords: blueberry crumble, blueberry cobbler, blueberry lemon dessert