- Use 5 cups blueberries with 2 tablespoons cornstarch and lemon juice for a jammy, balanced filling.
- Keep butter cold and cubed, chill briefly to achieve a pebbly, non-greasy crumble topping.
- Toss frozen berries with an extra 0.5 teaspoon cornstarch; do not thaw to avoid excess moisture.
- Let the crumble cool at least 15 minutes to allow the filling to set before serving.
This blueberry crumble is exactly what I crave when the weather warms up and the local markets overflow with fruit. There is something deeply nostalgic about a warm dessert that requires only one pan and a handful of pantry staples. Whether you are looking for a quick weeknight treat or a centerpiece for a summer picnic, this blueberry crumble fits the bill perfectly.
I have spent years refining this specific ratio of fruit to crust. Many recipes end up too watery or too dry, but my secret lies in the balance of citrus and cornstarch. This dish is the ultimate healthy comfort food option because it highlights the natural sweetness of the berries without burying them in refined sugar.
“A great crumble isn’t just a dessert; it’s a celebration of texture. The snap of the oats against the jammy blueberries is pure culinary magic.” Learn about storage secrets here.
Table of contents
Pre-Game for Berry Success
Getting ahead of the game is the chef’s secret to success. Here is how to prep your blueberry crumble components early:
- Master the Mix: Combine your flour, oats, and sugars in a jar. When you’re ready to bake, just add butter.
- Chill Your Butter: Cube your butter and keep it in the freezer for 10 minutes before mixing. This ensures a pebbly, non-greasy texture.
- Zest in Advance: Lemon zest can be stored in an airtight container for 2 days. It infuses the fruit with much-needed brightness.
Detailed Ingredients for Success
For the Filling
- 5.0 cups Fresh or Frozen Blueberries
- 0.5 cups Granulated Sugar
- 2.0 tbsp Cornstarch (for that jammy set)
- 1.0 tbsp Fresh Lemon Juice
- 0.5 tsp Ground Cinnamon
For the Topping
- 1.25 cups All-Purpose Flour
- 1.0 cup Rolled Oats
- 0.75 cups Brown Sugar (packed)
- 0.5 cups Unsalted Butter (cold/cubed)
- 0.25 tsp Salt
Blueberry Crumble Recipe Card
Blueberry Crumble Recipe
8
servings15
minutes40
minutes385
kcalA foolproof, easy-to-follow guide to the best blueberry crumble you’ll ever bake. Perfectly balanced tartness and crunch.
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Ingredients
- For the Filling
5.0 cups Fresh or Frozen Blueberries
0.5 cups Granulated Sugar
2.0 tbsp Cornstarch (for that jammy set)
1.0 tbsp Fresh Lemon Juice
0.5 tsp Ground Cinnamon
- For the Topping
1.25 cups All-Purpose Flour
1.0 cup Rolled Oats
0.75 cups Brown Sugar (packed)
0.5 cups Unsalted Butter (cold/cubed)
0.25 tsp Salt
Directions
- First, we need to handle the star of the show. Preheat your oven to 375°F and lightly grease a 9×9 inch baking dish. In a large mixing bowl, toss the blueberries with sugar, cornstarch, lemon juice, and cinnamon. Spread this beautiful purple mixture into your prepared dish evenly.
- Next, let’s build the crunch. In a separate bowl, whisk together the flour, oats, brown sugar, and salt. Add the cold cubed butter and use your fingers or a pastry cutter to work the butter into the dry ingredients. You want to see clumps the size of small peas. Sprinkle the crumble topping generously over the blueberries.
- Finally, pop it in the oven. Bake for 35 to 45 minutes until the fruit is bubbling vigorously and the topping is a deep golden brown. Let it sit for at least 15 minutes before serving to allow the juices to thicken into a syrup.
Notes
- Use fresh berries for the best shape, but frozen work perfectly (don’t thaw first!).
- Swap 1.0 tbsp of flour for cornmeal in the topping for extra “grit” and texture.
- If using wild blueberries, reduce sugar by 0.25 cups as they are naturally sweeter.
Nutrition Facts
- Fat: 14.5g
- Sodium: 215mg
- Carbohydrates: 64g
- Fiber: 6g
- Sugar: 32g
- Protein: 4.2g
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What to Serve With Your Blueberry Crumble Masterpiece
While a blueberry crumble is divine on its own, these pairings elevate it to Michelin-star status:
- Vanilla Bean Ice Cream: The cold cream melting into the hot berry juice is a classic.
- Lemon Zest Whipped Cream: Whisk heavy cream with a touch of honey and fresh zest.
- Tangy Greek Yogurt: For a breakfast-style twist that cuts the sweetness.
- Warm Custard: The British classic way to enjoy any fruit-based dessert.
Troubleshooting Your Bake
The secret is cornstarch. It acts as a thickener that gels the berry juices as they bake. Also, let the dish cool for at least 15 minutes before serving; the filling continues to set as the temperature drops.
Absolutely! Frozen berries are often picked at peak ripeness. Do not thaw them before using; just toss them with an extra 0.5 tsp of cornstarch to account for the additional moisture.
I invite you to read my post about the difference of both desserts!
The Blueberry Crumble Finale
There is truly no substitute for a homemade blueberry crumble. It is a humble dessert that reminds us that the best flavors often come from the simplest preparations. Once you master this base, feel free to experiment with adding walnuts, pecans, or even a hint of nutmeg.
I hope you give this recipe a try this weekend. Your kitchen will smell like a dream, and your family will thank you. If you loved this, stay tuned for my next post on Cherry Crumble and Peach Cobbler Cheesecake!
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