Blueberry Crumble

Homemade Blueberry Crumble with fresh, juicy, tart, and sweet blueberries is the ultimate summer dessert recipe for blueberry season. This blueberry dessert is bursting with juicy & sweet fresh berries and topped with a buttery, golden sweet biscuit-like crumble topping. Serve warm with a scoop of vanilla bean ice cream.

Course Dessert

Cuisine American

Keyword blueberry crumble, homemade blueberry crumble with fresh blueberries

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 332kcal

Author Jessica - Together as Family

Equipment

Ingredients

Blueberry Filling

2 pints fresh blueberries rinsed & patted dry
2 tablespoons all-purpose flour
2 tablespoons granulated sugar
2 tablespoons fresh squeezed lemon juice (about 1 large lemon)
⅛ teaspoon sea salt (just a pinch)

Crumble Topping

1½ cups all-purpose flour
3 tablespoons packed light brown sugar
1½ teaspoons baking powder
4 tablespoons cold butter cubed
1/2 cup whole milk

Instructions

Preheat the oven to 350°F. Grease a 9x9-inch baking dish with softened butter.

Blueberry Filling

Add the rinsed and patted dry blueberries, flour, granulated sugar, lemon juice, and pinch of salt into the prepared baking pan. Stir everything together until the blueberries are well coated.
2 pints fresh blueberries, 2 tablespoons all-purpose flour, 2 tablespoons granulated sugar, 2 tablespoons fresh squeezed lemon juice, ⅛ teaspoon sea salt

Crumble Topping

In a large mixing bowl, whisk together the all-purpose flour, light brown sugar, and baking powder until combined.
1½ cups all-purpose flour, 3 tablespoons packed light brown sugar, 1½ teaspoons baking powder
Add in the cubed cold butter, and then use your clean hands to pinch the flour mixture into the butter until it resembles pea-sized crumbs.
4 tablespoons cold butter
Stir in the milk just until the crumble begins to form. Drop dollops of the crumble over the blueberries in the baking pan.
1/2 cup whole milk
Bake for 40-45 minutes or until the crumble topping turns golden brown and the blueberries are bubbly on the edges.
Serve warm with a scoop of vanilla bean ice cream. Enjoy!

Notes

Blueberries : 2 pints of blueberries is equal to 4 cups. Make sure they are rinsed and then patted dry with paper towel, as you don't want to add extra moisture into the filling. I do not recommend swapping out the fresh blueberries for frozen blueberries.

Serving Suggestion : My family's favorite way to eat blueberry crumble is warm with a scoop of vanilla bean ice cream. The cold ice cream melts into the warm crumble and juicy. blueberries, which creates this sauce and it is perfection. You can serve it with any ice cream; my family just prefers vanilla bean ice cream. You could also serve the crumble with a dollop of freshly whipped cream or Cool Whip instead of ice cream.

Lemon Juice : Don't skip that freshly squeezed lemon juice! The fresh burst of lemon juice makes the flavors shine and really brightens up all of the flavors. I do not recommend using bottled lemon juice.

Tip : Mix the crumble with your clean hands just until everything is incorporated and there are pea-sized crumbles from the butter. You don't want to overmix the butter or else it will heat it up and soften it too much before baking. You want to keep it as cold as possible even after mixing and pinching it into the dry ingredients. If you're worried, freeze the cubed butter before using it. This will ensure that it is plenty cold enough to not soften or melt while mixing.

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