Blueberry Lemon Crumbles Recipes

BLUEBERRY-LEMON CRUMB BARS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan.
• Start by making the crust. In a medium bowl, stir together the 2 cups flour, 2 tablespoons white sugar, lemon zest and salt. Cut in the 1/2 cup butter until the mixture resembles coarse crumbs. Beat egg and vanilla together; stir into the crumb mixture until a dough forms. Press into the bottom of the prepared pan.
• Bake for 12 to 15 minutes in the preheated oven, until golden. Remove from oven and set aside to cool slightly.
• Sprinkle blueberries over the crust. Combine the 1/4 cup sugar and nutmeg; sprinkle over the blueberries. Make the topping: In a medium bowl, cream together the 5 tablespoons butter and brown sugar until smooth. Mix in the flour, so that the mixture is crumbly like streusel. Sprinkle over the blueberry layer.
• Bake for 20 to 25 minutes in the preheated oven, until browned. Cool and then dust with confectioners' sugar before cutting into bars.

BLUEBERRY LEMON CRUMBLES

Steps:

• Preheat oven to 375 degrees Fahrenheit. Toast almonds in a single layer until golden, three to five minutes, stirring once. Cool. Leave oven on.
• Using a food processor, pulse flour, sugars, one teaspoon lemon zest, cinnamon, and salt until combined. Add margarine and pulse for a few seconds. Add yolks and vanilla, and process until mixture begins to come together in clumps.
• Transfer 1 and 1/3 cups dough to a bowl and stir in almonds (some will break). Set aside for almond crumble topping.
• Gather remaining dough into a ball. Grease bottoms, sides, and top of mini muffin pans.
• Press one tablespoon of dough into the bottom and up the sides of each muffin cup. Chill until the dough is firm (place in freezer for 10 minutes).
• Meanwhile, stir together remaining teaspoon zest, two teaspoons lemon juice, blueberries, and blueberry filling or preserves.
• Spoon half a teaspoon of mixture onto the dough in each muffin cup.
• Crumble one teaspoon of almond topping evenly into each cup.
• Bake until filling bubbles, about 20 to 25 minutes. Cool completely.
• Loosen edges with spatula or sharp knife and remove from pan.

BLUEBERRY LEMON CRUMBLES

Steps:

• Put oven rack in middle position and preheat oven to 375°F.
• Toast almonds in 1 layer in a shallow baking pan, stirring once, until golden, 3 to 5 minutes. Cool completely in pan on a rack. Leave oven on.
• Pulse flour, sugars, 1 teaspoon zest, cinnamon, and salt in a food processor until combined, then add butter and pulse until mixture resembles a coarse meal. Add yolks and vanilla and process until mixture begins to come together in clumps.
• Transfer 1 1/3 cups packed dough to a bowl and stir in almonds (some almonds will break) for almond crumble topping. Gather remaining dough into a ball.
• Generously butter bottoms, sides, and top of muffin pan. Press 1 tablespoon dough into bottom and up side of each muffin cup. Chill until dough is firm, about 15 minutes.
• Stir remaining teaspoon zest, lemon juice (2 teaspoons), and dried blueberries into preserves in a small bowl. Spoon a rounded 1/2 teaspoon preserves mixture onto dough in each muffin cup. Crumble 1 rounded teaspoon almond topping evenly into each cup.
• Bake until topping is deep golden brown and filling is bubbling, about 20 to 25 minutes. Cool completely in muffin pan on a rack. Loosen edges of crumbles carefully with a small offset spatula or sharp knife, then carefully remove from pan.

EASY BLUEBERRY CRUMBLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish.
• Combine blueberries, brown sugar, and lemon zest in a large bowl. Pour filling into the prepared baking dish.
• Combine butter, flour, brown sugar, oats, salt, cinnamon, and nutmeg in a bowl and rub between your fingers to make crumbles. Sprinkle topping evenly over blueberries. .
• Bake in the preheated oven until crumble is lightly browned and bubbly, 40 to 45 minutes. Serve warm.

BLUEBERRY LEMON CRUMBLE CAKE

Steps:

• Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan. Cream butter and sugar in large mixing bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Add the vanilla extract and lemon juice. Beat very well.
• Combine the flour, baking soda, baking powder and salt in a separate bowl. Alternately add the dry ingredients and the sour cream into the butter mixture. *Begin and end with the dry
• Combine sugars, flour and cinnamon in a bowl. Cut in chilled butter with a pastry blender until mixture resembles coarse crumbs. You can also use an electric mixer with a paddle attachment. *You will have some extra streusel--keep in freezer for quick fruit tart another day!*
• Assemble and Bake:
• Spread half of the batter into the prepared pan. Sprinkle with a layer of the streusel. Top with remaining batter, then top with another layer of streusel. Bake for approximately 55 minutes. Cake will be done when golden brown, sides of cake pull away slightly from edge of pan and toothpick inserted in center comes out clean. Remove pan from oven and cool on a rack for 45 minutes. Unmold onto rack streusel side down and allow to cool completely. Then invert, streusel side up onto a cake plate. Serve dusted with confectioners sugar or with blueberry sauce.
• In a saucepan over medium low heat add blueberries, sugar mixed with cornstarch, vanilla bean seeds and lemon juice. Heat to a boil, stirring occasionally. Cool completely. Serve with cake, over ice cream.

BLUEBERRY LEMON CRUMBLE CAKE

Steps:

• For cake:
• Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan. Cream butter and sugar in large mixing bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Add the vanilla extract and lemon juice. Beat very well.
• Combine the flour, baking soda, baking powder and salt in a separate bowl. Alternately add the dry ingredients and the sour cream into the butter mixture. *Begin and end with the dry
• ingredients. Mix well. Gently fold in the blueberries.
• For Streusel:
• Combine sugars, flour and cinnamon in a bowl. Cut in chilled butter with a pastry blender until mixture resembles coarse crumbs. You can also use an electric mixer with a paddle attachment.
• Assemble and Bake:
• Spread half of the batter into the prepared pan. Sprinkle with a layer of the streusel. Top with remaining batter, then top with another layer of streusel. Bake for approximately 55 minutes. Cake will be done when golden brown, sides of cake pull away slightly from edge of pan and toothpick inserted in center comes out clean. Remove pan from oven and cool on a rack for 45 minutes. Unmold onto rack streusel side down and allow to cool completely. Then invert, streusel side up onto a cake plate. Serve dusted with confectioners sugar or with blueberry sauce.
• Sauce:
• In a saucepan over medium low heat add blueberries, sugar mixed with cornstarch, vanilla bean seeds and lemon juice. Heat to a boil, stirring occasionally. Cool completely. Serve with cake, over ice cream.

BLUEBERRY AND LEMON SHORTBREAD CRUMBLE BARS

Steps:

• Preheat the oven to 180C/350F and grease and line an 8x8 inch square pan.
• Place the butter, flours, icing sugar, lemon zest and salt into a large bowl or the bowl of your stand mixer.
• Mix on med-high for 2-3 minutes until you have a crumbly mix, with no large lumps of butter. This dough will not come together like a normal dough, that's fine!
• Tip the shortbread into your greased pan. Spread and level with a spatula/the back of a wooden spoon.
• In a separate, medium sized bowl, place the 1/2 stick of butter, flour, sugar and oats.
• Mix together with your fingers, until the mix resemble bread crumbs. Some larger lumps are fine. Leave to one side.
• Place the blueberry jam into a small heatproof bowl and heat for 10-15 seconds. This just makes it easier to spread.
• Pour over the shortbread and spread until level. Leave a small 1/2 inch gap around the edges.
• Sprinkle the jam layer with the crumble mix, it's fine if there are a few gaps.
• Place in the oven for 35-40 mins until the top is lightly browned, the jam is bubbling and an inserted skewer into the middle comes out piping hot.
• Leave to cool completely in the pan.
• Once cooled, slice into 9-12 bars. Bars will keep in an airtight container, at room temperature for 3 days.