Description
Description A bright and tangy Lemon Blueberry Dessert featuring juicy blueberries and a crunchy crumble topping, perfect for impressing guests with minimal effort.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup cold unsalted butter, cut into cubes
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 4 – 6 tablespoons ice water
- 4 cups fresh blueberries, divided
- 1 cup granulated sugar
- ¼ cup cornstarch
- ¼ cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- Pinch of salt
- ¾ cup all-purpose flour
- ½ cup packed light brown sugar
- ½ cup rolled oats
- ½ teaspoon ground cinnamon
- ½ cup cold unsalted butter, cut into cubes
- Powdered sugar, for dusting
- Vanilla ice cream, for serving
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Instructions
- In a large bowl, whisk together the flour, sugar, and salt.
- Add the cold, cubed butter to the flour mixture and cut until the mixture resembles coarse crumbs.
- Gradually add ice water, mixing lightly until the dough comes together.
- Form the dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
- Roll out the dough to a 12-inch circle and transfer to a 9-inch pie plate. Trim excess dough and crimp edges.
- Preheat the oven to 375°F (190°C). Line the crust with parchment and fill with weights. Bake for 15 minutes, remove weights, and bake for another 5-7 minutes until golden brown.
- In a saucepan, combine 3 cups blueberries, sugar, cornstarch, lemon juice, lemon zest, vanilla, and salt. Cook over medium heat until thickened.
- Remove from heat, gently stir in remaining blueberries, and pour into the crust.
- In a bowl, combine flour, brown sugar, oats, and cinnamon. Cut in cold butter until crumbly. Sprinkle over filling.
- Bake for 30-35 minutes until topping is golden and filling is bubbly. Let cool before serving.
- Dust with powdered sugar and serve warm with vanilla ice cream.
Notes
- Notes
- Keep the butter cold for a flaky crust and topping. Chill the filled dessert before slicing for neat pieces.