This Easy Blueberry Crumble features delicious plump and juicy blueberries, topped with a perfectly light and crisp crumble topping. My recipe is quick, simple and virtually foolproof – giving you a perfect blueberry crumble every time!
Blueberries in a crumble, really?
If you been round here for a while, you’ll know I love a good crumble. For example:
- Easy Peasy Apple Crumble
- Easy Pear Crumble
- Easy Apple and Blackberry Crumble
- Easy Summer Fruits Crumble
- Peach and Cherry Crumble (Gluten Free, Vegan)
But one fruit I had not tried in a crumble until relatively recently was blueberries. To be honest, I wasn’t 100% sure how well they would work, but I figured it was worth a try… and I am very glad I did, because blueberry crumble is DELICIOUS!
It did take me a few goes to get right – you absolutely need to add a tablespoon of flour to the blueberries or you will end up with your crumble topping swimming in a lake of blueberry juice!
And the blueberries definitely need a little sugar, or they are just too tart, meaning the contrast with the sweet crumble topping it just too much.
And finally, I find a squeeze of lemon juice just perks the whole thing up and brings out the flavours of the blueberries even more… but the lemon is very much optional, you can leave it out if you prefer!
How to make blueberry crumble
Blueberry crumble is SO easy to make!
All you need to do is rub together flour and butter, then add sugar, and that is your topping made. Next, put the blueberries in an oven dish and sprinkle over caster sugar and plain flour, and stir. Then add lemon juice and stir again.
Finally sprinkle over the crumble topping and bake for 40-45 minutes or until your crumble is golden on top, and the filling is bubbling.
(Full recipe given in the recipe card below.)
Can you make blueberry crumble with frozen blueberries?
Yes! You can make blueberry crumble with fresh OR frozen blueberries.
In fact, I would go so far as to say frozen blueberries work even better, as frozen blueberries tend to be plumper / more juicy.
If you are using frozen blueberries, there is no need to defrost them before making this recipe.
What to serve with blueberry crumble
Personally, I like to serve this blueberry crumble with lashings of custard!
But blueberry crumble is also delicious with cream, ice cream or yogurt.
What to drink with blueberry crumble
If you’re keeping things traditional, then you can’t go wrong with a cup of tea or coffee!
But if (like me!) you are a fan of dessert wines, then blueberry crumble is very wine friendly and goes brilliantly with Sauternes (or similar sweet wines from Bordeaux), Chenin-based dessert wines from the Loire – such as Coteaux du Layon – or late harvest (spätlese) Rieslings from Germany.
Make it your own!
This Easy Blueberry Crumble is so easy to adapt to your own personal tastes or to whatever you happen to have in your cupboards / fridge. For example, you could:
- Swap half the blueberries for diced Bramley apples or Conference pears
- Swap all or half the blueberries for blackberries and/or raspberries and/or blackcurrants
- Swap all or half the blueberries for frozen mixed berries
- Use cinnamon instead of lemon juice
- Use brown sugar instead of white
- Swap half (or all) the flour for the same quantity of porridge oats
- Swap half (or all) the white flour for the same quantity of wholemeal flour
- Make the topping dairy free and gluten free, as per this recipe
(I’d love to hear about how you have adapted my recipe… Let me know in the comments section below!)
What to do with leftover blueberry crumble?
Leftover blueberry crumble keeps brilliantly! Just cover any leftovers (or transfer them to a lidded container) and pop it in the fridge, where it will keep for up to 4 days.
Either eat your leftover crumble cold, or reheat in an oven set to 180C (160C fan / gas mark 4 / 350F) for 10-15 minutes – or until piping hot all the way through. (You can also reheat crumble in the microwave, if you prefer!)
If you are not able to eat the leftovers straight away, blueberry crumble also freezes brilliantly…
Can you freeze blueberry crumble?
Absolutely! Blueberry crumble freezes really well. Simply transfer the cooked and cooled crumble to a lidded, freezer-safe container and place in the freezer, where it will keep for up to 6 months.
Defrost overnight in the fridge and reheat as above.
If you like this recipe…
…you might also like:
Easy Blueberry Crumble
Ingredients
Crumble Topping
- 200 g plain white flour (US - all purpose flour)
- 100 g cold butter cut into roughly 1cm/½inch cubes (see Note 1)
- 100 g caster sugar see Note 2
Blueberry Crumble Filling
- 500 g blueberries fresh or frozen
- Juice of ½ a lemon or to taste (optional – but recommended!)
- 3 tablespoons caster sugar or to taste
- 1 tablespoon plain white flour (US - all purpose flour)
Instructions
- Preheat your oven to 180C / 160C fan / gas mark 4 / 350F.
- Put the flour and butter in a large bowl and rub together until the mixture resembles coarse breadcrumbs (or do this in a food processor if you prefer).
- Add the 100 g caster sugar and stir. (There is no need to sieve the flour or sugar, as a bit of a rough texture is what is needed for a good crumble!) Set the crumble mixture to one side and prepare the filling.
- Put the blueberries in the dish you are planning to use to cook the crumble in and sprinkle over 3 tablespoons of caster sugar and 1 tablespoon of soft plain flour. Stir everything together until the blueberries are evenly coated.
- Add the juice of ½ a lemon and stir again.
- Sprinkle over the crumble topping – this can be quite rough and ready, but make sure all the fruit is covered. If it looks a bit too neat on top, rough it up a bit. You want lots of peaks and troughs to give it that really good crumble texture.
- Put your crumble in the preheated oven for 40-45 minutes or until it is golden on top, and the filling is bubbling. Serve with custard, cream, ice cream or yogurt.
Notes
- You can use margarine if you prefer, but personally I find the flavour and texture far better with butter.
- You can use brown sugar if you prefer, but I find the caster sugar works better with blueberries.
- You can use fresh or frozen blueberries here. I actually find fresh blueberries work better as the blueberries tend to be plumper / more juicy. If you are using frozen blueberries, there is no need to defrost them before making this recipe.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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