Lemon Blueberry Crumble
Lemon Blueberry Crumble is sweet, tart, and thoroughly delicious. Enjoy the flavors of fresh lemon with sweet blueberries on a buttery crust and crumble. They’re cool, scrumptious, and a summer-time dessert favorite.
I saw it firsthand, grab one while you can. No joke.
In other words, you can’t eat just one, and neither can anyone else.
You’ve been warned.
Making Lemon Blueberry Crumble
The Crust
First, combine the ingredients for the crust, which will be crumbly.
After that, measure out about 3/4 cup of the crust; this will become your crumble on top.
Then, press the remaining crust into an 8 x 8″ baking pan. Make sure you spray some non-stick spray, or line with parchment paper.
The Blueberry Layer
In a medium bowl, combine the fresh (washed and dried) blueberries, sugar, cornstarch, lemon juice, and lemon zest.
Gently stir together, then set aside.
The Sour Cream Layer
In a small/medium bowl, mix the sour cream, sugar, flour, egg, and vanilla extract.
Once smooth and creamy, pour over the crust. Yes, half way there.
Next, spoon the blueberry mixture evenly over the sour cream layer.
Then, spoon the reserved crumble over the top of the blueberries.
You can spread it evenly for a uniform look, or clump it together for a more rustic, homemade look.
Baking the Lemon Blueberry Crumble
The oven should be preheated to 375°.
Place the dish in the center of the oven and bake for 26 – 30 minutes, or until the top crumble turns a lovely golden brown.
Then, remove to a wire rack to cool completely.
To sum up, this dessert can be stored in the refrigerator covered for 3 – 5 days.
Moreover, I hope you love it.
Gimme more dessert
For more dessert recipes, click on my dessert category for cookies, pies, cake, cupcakes, and cheesecakes.
If you don’t find what you’re looking for, please email me.
If I don’t already have a recipe for it, I’ll find one and share it.
Lemon Blueberry Crumble
Ingredients
Crust:
- 1/2 cup butter, melted and slightly cooled
- 1/2 cup light brown sugar
- 1 1/2 cups all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
Blueberry Layer:
- 2 cups fresh blueberries
- 1/2 cup granulated sugar
- 2 tsp. cornstarch
- 1 Tbsp. lemon juice
- 2 tsp. lemon zest
Sour Cream Layer:
- 1/2 cup sour cream
- 1/4 cup granulated sugar
- 1 Tbsp. all-purpose flour
- 1 large egg
- 1/2 tsp. vanilla extract
Instructions
- Preheat oven to 375° and spray an 8 x 8" baking dish with non-stick spray.
Crust:
- Melt butter and set aside to cool. Meanwhile, mix together brown sugar, flour, baking powder, baking soda, and salt. Add the melted butter and mix until thoroughly combined.
- Measure out 3/4 cup of crust and set aside for topping. Press remaining crust into the bottom of baking dish.
Blueberry Layer:
- In medium bowl, combine blueberries, sugar, cornstarch, lemon juice, and lemon zest. Gently stir and set aside.
Sour Cream Layer:
- In a small/medium bowl, mix together sour cream, sugar, flour, egg, and vanilla. Pour over crust in baking dish.
- Gently spoon blueberry layer over sour cream layer.
- Evenly sprinkle reserved crust over top. Bake for 26 - 30 minutes, or until golden brown. Cool completely, store in refrigerator. Enjoy!
Nutrition
Lemon Blueberry Crumble
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