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|Calories1170Calories from Fat430|
|% DAILY VALUE|
|Calories from Fat430|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
sheri bates a month ago
Amazing!!! I used organic big blueberries and it was simply delicious!!!
Samantha Scott 5 months ago
I really loved this recipe but next time will add more lemon zest to the crumble to give it more lemon flavor
Aini 9 months ago
Made more than 20 times with mixed berries or strawberry and rhubarb. Changed a few times to brown sugar (not molasses) and half portion to wholemeal flour and still turns out the same consistency. Don’t overwork the batter to look like though otherwise it gets chewy
Cheryl Page 10 months ago
This turned out perfect! Not too sweet and the combination of blueberry and lemon is to die for!!!!! I followed the recipe EXACTLY and trust me, you don't need to change a thing!!!!!!!
Sandy D. a year ago
I used a stand mixer to mix dry ingredients with cold butter....turned out to be tooo fine and lost the big chunky crumbs. How did you incorporate the butter? Otherwise tasted great, especially with a dallop of cool whip 😉
Nur'aini Samsudin a year ago
Would double the blueberries or use a smaller pan. The crumble was nice and crispy, became slightly softer the next day but still taste good! Very good crumble recipe and a hit at parties
Amber Darland a year ago
I just about doubled the blueberries and it came out great. Thenk you for sharing this quick treat.
Ellen C. a year ago
It turned out great. The second time making this recipe. First time everyone just gobbled it all up. Since it’s blueberry season, the best time to make this recipe.
Ann Loveless a year ago
Great recipe and easier than others. It was almost like a blueberry pie in taste. The whole pan was gone by the next morning. I will make it again and possibly try blackberries.
Cinnamon Siren a year ago
Extremely delicious! Definitely worth the 45 minute wait in the oven!
Amy Loeschke a year ago
very tasty. i wishit scooped out easier.
Apeksha B. 2 years ago
Really good. Making it again for sure
Eduarda G. 2 years ago
Delicious. I did not have fresh blueberries so I used frozen, unthawed. Added 4 sliced bananas and it turned out perfect. I DO love the subtle acidic contrast of lemon juice.
Sue R. 2 years ago
Very good Husband ate 2 large pieces each night. Tried it with blackberries. I cooked the blackberries with the sugar and lemon juice then ran them through a strainer. Put the juice back on the heat and added the corn starch mixed with a little water to thicken. Cooled and proceeded as per the recipe. Came out great. Will be trying with other fruit.
Angela B. 2 years ago
It turned out great! I could probably use vanilla in place of lemon flavouring next time. I also added coconut and used coconut oil to the recipe. The crumb crust was amazing!
Christopher Scarpelli 2 years ago
These are good, but the butter has a very prominent flavor. The dish might be improved by halving the butter and replacing it with shortening.
Leigh B. 2 years ago
These bars were easy to make but I think they'd be better with some cinnamon & pecans added . they were extra lemony, which I like but wasn't really expecting . Maybe my lemon was extra large. Tasty but I think I'll stick with my blueberry crumb coffee cake recipe
Cassin 2 years ago
Delicious! Fresh, moist, great with vanilla ice cream.
Susan G. 3 years ago
Amazing! We can't stop eating it. Perfect for coffee. I followed the recipe exactly the first time, then I tweaked it the second time Adding strawberries and substituted the white sugar for pure sugar cane (not as good) lol Enjoy!
Lyn M. 3 years ago
Was really good hot out of the oven with ice cream but even better the next day cut into bars!!!!!!!