Go Back
–+ servings
spoon lifting a bite of blueberry crumble out of a blue dish.
Print Recipe
5 from 2 votes

Blueberry Lemon Crumble

Blueberry Lemon Crumble is loaded with plump blueberries and lemon zest for a tart and tangy treat!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Desserts
Cuisine: American
Servings: 8
Calories: 204kcal
Author: Debi Morgan | Quiche My Grits

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
  • ⅛ 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