Blueberry Crumble – Juicy blueberries topped with a golden, buttery crumble. This easy dessert is cosy, simple to make, and perfect served warm with ice cream.
This blueberry crumble is the perfect cosy dessert. Juicy blueberries bake beneath a golden, buttery topping that’s crisp on top and soft underneath.
Made with simple ingredients and packed with fresh berry flavour, it’s delicious served warm with vanilla ice cream, cream, or custard.
Looking for more blueberry recipes? Check out my Blueberry Crumble Bars, Blueberry Chocolate Chip Muffins, and my Blueberry Breakfast Smoothie.
Ingredient highlights
- Blueberries: Fresh or frozen both work well. If using frozen, there’s no need to thaw first.
- Cornflour or cornstarch: Thickens the filling and helps create a jammy texture instead of a watery crumble.
- Lemon juice: Brightens the flavour of the blueberries and balances the sweetness.
- Cold butter: Essential for a crisp, crumbly topping. Warm butter will make the topping greasy instead of crumbly.
The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
Recipe FAQs
Yes. Frozen blueberries work perfectly and do not need to be thawed first.
The topping should be golden brown and the filling should be bubbling around the edges.
The butter may have been too warm, or the crumble simply needed longer in the oven. Cold butter helps create the best texture.
Rolled oats are best for a crisp topping. Quick oats can be used, but the texture will be softer.
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Blueberry Crumble
Ingredients
For the Blueberry Filling
- 4 ½ cups (675g) fresh blueberries
- ½ cup (100g) granulated sugar
- 2 tablespoons (20g) cornflour/cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon ground cinnamon
For the Crumble Topping
- 1 ¼ cups (156g) plain/all-purpose flour
- ½ cup (115g) unsalted butter, cold and cubed
- 1 cup (90g) rolled oats
- ¾ cup (150g) light brown sugar
- ½ teaspoon ground cinnamon
Instructions
For the Blueberry Filling
- Preheat the oven to 180C/160C Fan/350F/Gas 4.
- Place the blueberries, sugar, cornflour, lemon juice, and cinnamon into a large saucepan over medium heat.
- Stirring occasionally, cook for about 10 – 15 minutes until the blueberries start to break down, and the mixture has thickened.
- Remove from the heat and pour into an 8×8-inch square baking pan. Leave to cool whilst making the topping.
For the Crumble Topping
- In a large mixing bowl, rub the butter into the flour until the mixture resembles breadcrumbs.
- Stir in the oats, sugar, and cinnamon. Use your hands to really mix together.
- Sprinkle evenly over the blueberry filling (use as much or as little as you want) and bake for 35 – 40 minutes, or until the filling is bubbling at the edges and the topping is golden brown.
- Allow to cool for 15 minutes before serving. Enjoy!
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.