Your Blueberry Bounty Equals Easy Crumble

Photo of baked blueberry crumble

Those blueberries are dripping from the bushes! It’s been a great spring and summer for berries, with plenty of rain. Homegrown blueberries taste so much better, but even store-bought are fresh now, and can be used to make this easy dessert.

Easy Blueberry Crumble




1 1/2 pints fresh blueberries

juice of half a lemon

2 T. sugar

2 T. butter

1 T. flour



3 T. butter

2 T. flour

1/4 c. old-fashioned oats

2 T. sugar

Vanilla ice cream



Rinse and drain blueberries.

Photo of rinsing and draining blueberries

Place in bottom of a small glass baking dish.

Photo of berries dotted with butter

Sprinkle with lemon juice, then flour and sugar. Dot with 2 T. butter.


Use a pastry blender to mix the topping ingredients until small clusters form. Spread over berry filling.

Photo of berries covered with crumble mixture

Bake at 350°F for 40-45 min. Serve warm with vanilla ice cream.


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  1. Struggled with what to make for our 77th family reunion to be held this Sunday…giving the Blueberry Crumble a shot! Thanks for sharing!

    1. It’s yummy, and very rich. Are you serving it with ice cream?

  2. If you don’t want the hassle of ice cream, I would double the crumble ingredients and press half into the bottom of the pan. Pour on the blueberries, and sprinkle the rest of the crumble on top. Then, you have blueberry squares!

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