This easy Blueberry Crumble is the recipe I make when my family wants a comforting dessert on a weeknight - and I can't be bothered with anything fussy.
Blueberry Crumble Recipe Snapshot
What it is: Warm blueberries baked under a sweet, crunchy streusel topping.
Why you'll love it: It uses melted butter for an irresistible crumble that takes just a few minutes with only a bowl and a fork.
How to make it: Stir melted butter into dry ingredients with a fork until clumpy. Sprinkle over blueberries and bake.
This is one of my best 'low effort-high reward' desserts. No rubbing butter into flour. No waiting for it to soften. No dragging out a food processor. Just melt the butter, mix the crumble topping with a fork, scatter it over juicy blueberries, and it's ready for the oven in minutes.
The tartness of the blueberry filling goes perfectly with the sweet, crunchy crumble - I've yet to see anyone resist a second helping!
It's simple, reliable, and always a crowd-pleaser.
Reader Review:
Outstanding! I doubled the recipe and used frozen blueberries I had hand picked in Minnesota last summer. Everyone raved about it.
⭐⭐⭐⭐⭐ - Cindy
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Key Ingredients
This blueberry crumble recipe has fairly simple ingredients; you likely have most of them at home already.
- Blueberries - I recommend using fresh blueberries, but you can use frozen blueberries if it's not blueberry season. Thaw the blueberries completely and drain off excess liquid before using, and add an extra tablespoon of flour and sugar.
- Sugar - I like to use granulated white sugar (caster sugar), but you can use light brown sugar for a deeper, more caramel flavor.
- Lemon Juice - A dash of lemon helps to bring out the flavor of the blueberries. You can use fresh or bottled lemon juice. You can also add a little lemon zest if you want some extra zing.
See the recipe card for measurements in both grams and cups.
How to Make Blueberry Crumble
This has to be the easiest dessert recipe on my site! In just a few simple steps, your kitchen is going to have the aroma of sweet blueberry crumble wafting through it!
Prepare Blueberries
Put the blueberries in a large mixing bowl and add the lemon juice, along with 2 tablespoons of flour and 3 tablespoons of sugar. Toss to coat the blueberries evenly.
Make Crumble
In a separate medium bowl, combine the remaining flour and sugar with the salt and stir together, then pour the melted butter into the mixture.
Mix Crumble
Stir the melted butter into the dry ingredients with a fork until it is evenly distributed and you have thick, moist clumps of crumble. You may not need all of the butter.
Assemble
Put the coated blueberries into your baking dish in an even layer, then use your fingers to 'sprinkle' the crumble topping all over the blueberries, covering them completely.
As the juicy blueberries start to bubble in the oven, they will burst through the top of the crumble and make pretty splashes of color.
Bake
Bake for 35-40 minutes, until the juices are thick and the crumble is lightly golden brown on top. Baking time can vary depending on your pan and oven.
Let cool for 10 minutes before serving.
How to Serve Blueberry Crumble
With a dessert like this, I believe the messier, the better! Use a serving spoon to scoop out portions onto plates or bowls.
For a more elegant way to serve, you could spoon into glass dessert dishes.
Blueberry crumble is best served warm so if you are making it for later, make sure you reheat it in the oven before serving.
Serve with homemade custard, homemade whipped cream, or a scoop of vanilla ice cream.
Variations
- Oats - Add some rolled oats or chopped nuts to your crumble for extra texture and flavor, similar to an apple or peach crisp.
- Spices - For a lovely warm dessert, try adding some spices like ground cinnamon and ginger.
- Other fruits - This recipe works well with all kinds of fruit. Try my apple crumble recipe for a classic. ! (It also works great with raspberries and blackberries).
- Individual portions - You don't have to bake your blueberry crumble in a big dish, you can bake these in ramekins for individual blueberry crumbles (baking time may vary so keep an eye on them after 20 minutes).
- Blueberry Pie - You can make this whole recipe inside a par-baked pie crust for a delicious blueberry crumble pie.
Storage
If you have leftover blueberry crumble, cover with plastic wrap or store in an airtight container in the refrigerator for up to 4 days.
When you are ready to enjoy, reheat it in the oven for 10 minutes to warm the berries through and crisp up the crumble topping.
Watch How To Make It (Video)
Watch my video tutorial to see just how quick and simple this Blueberry Crumble recipe comes together!
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More Easy Desserts
If you love how quick and easy this Blueberry Crumble is, you might enjoy some of these other easy dessert recipes:
Show Me Your Bakes!
If you tried this recipe, I'd love to know how it turned out in the comments!
Want to share a photo? You can send me a pic or tag @bonni_bakery on Instagram - I love seeing all your creations.
Blueberry Crumble Recipe
Ingredients
- 510 g (18 oz) Fresh Blueberries
- 210 g (1¾ cups) All-purpose Flour (plain flour)
- 200 g (1 cup) Granulated Sugar (caster sugar)
- 140 g (1¼ sticks) Unsalted Butter melted
- 1 tablespoon Lemon Juice
- ¼ teaspoon Salt
Equipment
- Baking Dish 8 x 8 inches
Instructions
- Preheat the oven to 375°F / 190°C (170° fan-assisted).
- Put the blueberries in a bowl and add the lemon juice along with 2 tablespoons of the flour and 3 tablespoons of the sugar. Toss to coat evenly and set aside.510 g (18 oz) Fresh Blueberries, 1 tbsp Lemon Juice
- In a separate bowl, combine the remaining flour and sugar with the salt and stir together.210 g (1¾ cups) All-purpose Flour, 200 g (1 cup) Granulated Sugar, ¼ tsp Salt
- Pour the melted butter into the dry ingredients and use a fork to mix it through. Keep mixing until it is evenly distributed and you have thick, moist clumps of crumble.140 g (1¼ sticks) Unsalted Butter
- Put the coated blueberries into your baking dish in an even layer.
- Use your fingers to 'sprinkle' the crumble topping all over the blueberries, covering them completely.
- Bake for 35-40 minutes, until the juices are thick and the crumble is lightly golden brown on top.
- Remove from the oven and let cool for 10-15 minutes before serving.
Janet S says
I made this lovely crumble today and WOW is it delicious!! It's so easy to prep and my family loved it! I served it warm with a scoop of vanilla ice cream, I could have eaten 3 servings!