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Easy Creamy Lemon Blueberry Crumble

easy creamy lemon blueberry crumble - featured image
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A bright and refreshing summer dessert featuring a creamy lemon layer beneath juicy blueberries topped with a crunchy oat crumble. Quick and easy to prepare, perfect for any season.

Ingredients

Scale
  • 1 cup (240 ml) heavy cream or full-fat coconut cream (for dairy-free option)
  • 1/2 cup (120 g) cream cheese, softened (can substitute with mascarpone for richer flavor)
  • 1/3 cup (67 g) granulated sugar
  • Juice and zest of 1 large lemon (freshly squeezed for best flavor)
  • 1 teaspoon pure vanilla extract
  • 4 cups (600 g) fresh blueberries (frozen works too, just thaw and drain)
  • 1/4 cup (50 g) granulated sugar
  • 2 tablespoons (16 g) cornstarch
  • 1 tablespoon fresh lemon juice
  • 3/4 cup (90 g) all-purpose flour (or almond flour for gluten-free)
  • 1/2 cup (45 g) rolled oats
  • 1/3 cup (67 g) brown sugar, packed
  • 1/4 teaspoon salt
  • 1/2 cup (113 g) unsalted butter, cold and cubed (use vegan butter to keep it dairy-free)
  • Optional: 1/4 cup chopped pecans or walnuts for extra crunch

Instructions

  1. Prepare the Creamy Lemon Layer: In a medium bowl, beat 1 cup (240 ml) heavy cream until soft peaks form (about 3-4 minutes). In a separate bowl, mix softened cream cheese (1/2 cup, 120 g) with 1/3 cup (67 g) sugar, lemon juice, lemon zest, and 1 teaspoon vanilla until creamy and smooth. Gently fold the whipped cream into the cream cheese mixture until fully combined but still light. Set aside.
  2. Mix the Blueberry Filling: Toss 4 cups (600 g) blueberries with 1/4 cup (50 g) sugar, 2 tablespoons (16 g) cornstarch, and 1 tablespoon lemon juice in a large bowl. Make sure berries are evenly coated. Let sit for 5 minutes to macerate and release juices.
  3. Assemble the Base: Spread the creamy lemon mixture evenly in the bottom of your greased 9-inch (23 cm) baking dish. Then carefully spoon the blueberry mixture over the cream layer, distributing evenly but gently to avoid mixing the layers.
  4. Make the Crumble Topping: In a bowl, combine 3/4 cup (90 g) flour, 1/2 cup (45 g) oats, 1/3 cup (67 g) brown sugar, and 1/4 teaspoon salt. Add cold, cubed butter (1/2 cup, 113 g) and use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in optional chopped nuts if using.
  5. Top and Bake: Sprinkle the crumble topping evenly over the blueberries. Bake at 350°F (175°C) for 35-40 minutes until the topping is golden and the berry juices are bubbling at the edges. If the topping browns too fast, loosely cover with foil after 25 minutes.
  6. Cool and Serve: Let the crumble cool for at least 20 minutes before serving to allow the layers to set nicely.

Notes

Use cold butter for the crumble topping to ensure a crumbly texture. Avoid overmixing the crumble topping. Fresh lemon zest is key for bright flavor. Let the blueberry filling rest before baking to thicken juices. Tent with foil if topping browns too quickly. Frozen blueberries can be used if thawed and drained well. Dairy-free and gluten-free substitutions are possible.

Nutrition

Keywords: lemon blueberry crumble, creamy lemon dessert, summer dessert, easy crumble recipe, blueberry dessert, lemon dessert, crumble topping, quick dessert

Find it online: https://larameals.com/easy-creamy-lemon-blueberry-crumble-recipe-perfect-for-summer-desserts/