Blueberry Crumble

17 Jun

Fresh blueberries are in season so it’s time to pull out all the delicious blueberry recipes.  Though blueberries are available year-round in the grocery’s freezer, there’s something special about picking your own and then making something delicious for the family.  Blueberries are very easy to pick and a friend and I picked several pounds last week.  I froze several batches and kept some in the fridge to use in recipes and just to eat fresh!

This particular recipe would have to be one of our very favorites.  It’s very easy and when the girls or I make it for others, we always get asked for the recipe.  When Sarah lived in the dorm at Murray State, she was known for this blueberry crumble!  She was an RA and made it for the girls on her floor and for the other RA’s in the dorm.  She still gets comments about that!  This recipe can easily be doubled (I’ve even quadrupled it for church dinners) if you need to make a delicious dessert for a crowd of people.  But you must serve it warm with a big scoop of vanilla ice cream!


3 1/2 cups all-purpose flour

1 1/2 cups sugar

1 1/2 cups brown sugar

1/2 teaspoon cinnamon

1/2 teaspoon salt

1/3 cup shortening

1 cup butter (not margarine)

3 cups fresh blueberries or equivalent in frozen blueberries (about two small bags)

Vanilla ice cream


Mix the flour, both sugars, cinnamon and salt together in a large bowl.

Add the butter and shortening and mix thoroughly to incorporate the butter and shortening.  If you have a pastry blender, that works real well, or you can use a fork.

Mixture should have a coarse crumb appearance when done.

Spray a 9 x 13 inch baking dish with cooking spray.  Place half of the mixture into the baking dish.

Press down gently to form a bottom crust.

Pour blueberries over the crust and distribute them evenly.

Sprinkle the remaining flour sugar mixture evenly over the blueberries.  Spread out evenly, but don’t press the top layer down.

Bake in a preheated 350 degree oven for 30-45 minutes or until lightly browned around the edges.

Serve with a big heaping scoop of vanilla ice cream!


One Response to “Blueberry Crumble”

  1. Sarah June 17, 2012 at 10:59 pm #

    This is SERIOUSLY the BEST recipe EVER!!!

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