Blueberry and lemon combine into a bright, summery crumble that works beautifully as a dessert or a snack. This lemon-blueberry crisp can be enjoyed warm with ice cream or chilled for a lighter treat — a perfect fruity bake for warm weather.
At first glance this might feel like a bar, a crisp, or a simple dessert — the names are interchangeable, but the result is the same: delicious. I often serve this lemon-blueberry crisp slightly warm on a Friday night with a scoop of vanilla ice cream. It’s also wonderful on Shabbos morning with coffee, or as a Sunday afternoon pick-me-up with yogurt or simply on its own. Its versatility makes it suitable for breakfast, snack time, or dessert.
Summer baking with fresh fruit is one of my favorite things. Fresh berries bring vibrant flavor and color to bakes, whether in a glazed Bundt cake, muffins, or a fruit-filled crisp like this. If fresh blueberries aren’t available, frozen berries work well, and canned blueberry pie filling can be used in a pinch (if using pie filling you can omit the jam called for in the recipe).
Blueberries are a beloved fruit in my family — my father especially loves any baked good generously studded with berries — and this lemon-blueberry crumble is always a hit. The lemon zest and juice brighten the filling and complement the berries in every bite. If you haven’t been a fan of lemon in the past, try it in small amounts in a berry bake; it often changes people’s minds. Fresh lemon zest really does make a difference: it adds aromatic oils and a fresh lemon character that dried zest can’t match. A simple handheld zester or microplane is a useful, inexpensive tool to have in the kitchen for lemons, limes, garlic, and even finely grating aromatics.
This crisp is also convenient to prepare ahead. It freezes well, so you can bake a batch and store portions in the freezer for quick desserts later. Reheat gently in the oven to restore the crumble topping’s crispness, or thaw and serve chilled if you prefer.
Easy Lemony Blueberry Crisp
Ingredients
- 1 pint fresh blueberries or 1 bag frozen
- 1/2 cup blueberry jam*
- 3 cups flour
- 1 cup sugar
- 1 tsp vanilla
- 2/3 cup oil
- Zest of 1 lemon (approx. 1 Tbsp)
- Juice of 1 lemon (approx. 2 Tbsp)
Instructions
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Preheat the oven to 350°F (175°C).
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In a bowl, combine the blueberries and the jam; stir gently to coat and set aside.
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In a medium bowl, mix the flour, sugar, vanilla, oil, lemon zest, and lemon juice until the mixture forms coarse crumbs.
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Press half of the crumb mixture into the bottom of an 8×8-inch (20×20 cm) lined or greased pan to form a crust. You can also use a pie plate or a round pan if preferred.
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Pour the berry mixture evenly over the crust, then sprinkle the remaining crumbs on top to cover.
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Bake for about 45 minutes, until the top is golden and the filling is bubbling. Allow to cool slightly before cutting to help the filling set.
Notes
This crisp freezes well: cool completely, cut into portions, and wrap tightly before freezing. Reheat in the oven to restore the topping’s texture.
Recipe by Faigy Murray