Blueberry Crumble

Recipe ingredients

Blueberry crumble calls for just pantry ingredients and a few handfuls of blueberries.

• Granulated sugar: The sugar adds sweetness and contributes to caramelization of the crust during baking.
• All purpose flour: All purpose flour provides structure to the crust and crumble.
• Baking powder: The baking powder contributes to a lighter texture.
• Ground cinnamon: The warmth of cinnamon is the perfect complement to sweet blueberries.
• Egg: One egg binds the crust together.
• Unsalted butter: Butter adds both richness and flavor to the crust and crumble topping.
• Blueberries: You can use either fresh or frozen blueberries. I prefer using wild frozen blueberries for this recipe. Wild blueberries are smaller than regular blueberries. They also contain less water, which makes for a more intense flavor.
• Cornstarch: Cornstarch helps to thicken the filling as the blueberries release their juices while baking.

Step by step instructions

This blueberry crumble can be made in three easy steps.

Step 1: Make the crust. Combine all of the ingredients for the crust in a food processor and pulse until coarse crumbs form. Then pour two-thirds of the crumb mixture into a greased 8-inch (20 cm) cake pan and press the crumbs down to form the bottom and sides of the crust.

Step 2: Add the blueberry filling. Pour the blueberries into the prepared crust. Sprinkle the cornstarch and sugar over the top and shake until the berries are evenly coated.

Step 3: Sprinkle more crumble over the top and bake! Add the rest of the crumbs on top and spread evenly. Give your crumble one single short shake so that some crumbs fall between the berries — shaking any longer will cause the crumb mixture to disappear to the bottom. Bake at 350°F (180°C) for about 40 minutes.

Storage and freezing

Blueberry crumble can be stored covered in the fridge for 3-4 days.

You can also freeze blueberry crumble for up to 2 months. Cover the crumble with a layer of plastic wrap, followed by a layer of foil. Thaw in the fridge overnight and reheat in the oven at 350°F (180°C) until warmed through.

Expert baking tips

• Use wild blueberries: I like to replace the blueberries with wild blueberries, which will make the crumble a bit more tart. Wild blueberries are more prevalent in Russia and I like them for their intense flavor and color. So far I have only been able to find wild blueberries in the States at Trader Joe’s (in the frozen section). If you do find them, you can balance the tartness by adding an extra tablespoon of sugar to the berries.
• Don’t overshake the pan after adding the crumble: The crumble topping will seem like a lot. Give the pan a brief shake and let some of the crumble fall downwards. One quick shake will do it — otherwise you risk losing too much of the crumble topping.
• Removing the blueberry crumble from the pan: If the cake pan is well greased I find it very easy to remove the crumble. I usually slide a knife between the crust and the sides of the pan to make sure it’s loose, then turn it over onto a plate, and tap the pan until the crumble slides out.

Loving this blueberry crumble? Here are a few more blueberry recipes:

• Blueberry Buttermilk Muffins With Streusel Topping
• Lemon Blueberry Cookies
• Blueberry and Cream Cheese Kolaches

Blueberry Crumble Recipe

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• Author: Viktor Kapustin
• Total Time: 1 hour
• Yield: 8
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Global

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Ingredients

Crust and Crumble Topping

• 1/3 cup (80 grams) granulated sugar
• 1 2/3 cups (210 grams) all purpose flour, spooned and leveled*
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1 large egg, lightly beaten
• 1/2 cup (110 grams) unsalted butter, cut into small cubes

Blueberry Filling

• 2 cups (250 grams) blueberries*
• 2 tablespoons (25 grams) granulated sugar
• 1.5 teaspoons cornstarch

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Instructions

1. Preheat oven to 350°F (180°C) and grease an 8-inch (20 cm) round cake pan. 
2. Pulse all ingredients for the crust in a food processor until fine crumbs form. Alternatively, combine the sugar, flour, baking powder, salt and cinnamon in a large bowl. Add the lightly beaten egg and butter and mix to completely incorporate the butter and then rub the mixture between your fingers until large, wet crumbs form.
3. Use ⅔ of the crumb mixture to form the crust (the remaining mixture will be used to form the crumble topping). Form the crust by pushing the mixture into the bottom of the pan and up the sides.
4. Pour the blueberries into the pan. 
5. In a separate bowl, mix the sugar and cornstarch for the filling. Pour over the blueberries. Shake the pan to evenly coat the blueberries.
6. Sprinkle the remaining crumb mixture over the blueberries. This will look like quite a lot of crumble! Shake the pan once so some of the crumble falls through the blueberries, but a good portion remains on top.
7. Bake for approximately 40 minutes or until the crumble is golden brown. Remove from oven and let cool.

Notes

Measuring Flour: We highly recommend using a kitchen scale to measure flour. If measuring by volume, use the spoon and level method to avoid over-measuring the flour. Lightly spoon flour into the measuring cup until it’s completely full. Then run the back of a knife over the cup to gently scrape off any excess.

Blueberries: You can use fresh or frozen blueberries for this recipe. We most often use frozen wild blueberries.