blueberry Archives - A Classic Twist

Blueberry Gin Fizz

Zainab Mansaray — Tue, 17 Jun 2025 09:57:00 +0000

This blueberry gin fizz puts a summery and fruity twist on the classic gin fizz cocktail. The botanical notes of gin are paired with a sweet blueberry simple syrup and bright and zingy fresh lemon juice. Chilled club soda adds a touch of effervescence, keeping this summer cocktail refreshingly cool. This purple-hued cocktail is light, crisp, and perfect for summer gatherings or lazy evenings on the patio.

Summer is meant for no-bake desserts and sipping on refreshing cocktails by the pool! I have an easy gin cocktail to share with you that makes blueberries the star!

You know how much I love sharing cocktails with you over the years. I have a collection of summer cocktails that are amazing like this Strawberry Paloma, Cucumber Infused Gin Cocktail, Pink Lemonade Cocktail, & Peach Paloma.

This gin drink uses a homemade blueberry simple syrup to infuse it with that rich blueberry flavor. A little lemon brightens the flavor of the blueberries and gives the drink a little touch of zest.

I use fresh blueberries to make the simple syrup but this recipe is forgiving and you can easily use frozen blueberries if that’s all you have on hand. I do find frozen blueberries give the syrup a more muted flavor whereas fresh blueberries infuse it with a bright blueberry flavor.

Just like my other cocktails, you can turn this drink into a mocktail. Simply leave out the gin and add a little more club soda.

Ingredients

fresh blueberries
granulated sugar
some fresh mint
blueberry simple syrup
fresh lemon juice
some gin
club soda

How to Make Blueberry Gin Fizz

Make the blueberry simple syrup first. Add the blueberries, water, and sugar to a small saucepan or pot. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 5 minutes.

As the syrup simmers, gently smash the blueberries to help encourage them to release their juices.

Remove the pot from the heat then submerge the mint sprig in the syrup. Allow the syrup to cool fully to room temperature.

Then strain out the mint and fruit solids.

Bottle the syrup and keep it in the fridge until you’re ready for a cocktail.

To make one cocktail, add a handful of ice to a cocktail shaker followed by the blueberry simple syrup, lemon juice, and gin. Shake vigorously for about a minute until well chilled.

Strain into a double rocks glass or tumbler filled with fresh ice.

Top with chilled club soda and garnish with blueberries and mint leaves if desired.

How to Turn into a Pitcher Drink

To turn this drink into a pitcher drink to serve 8 people, make the blueberry simple syrup. Then add the blueberry simple syrup, lemon juice, gin, and club soda to a pitcher and stir. Lastly, add some ice and serve immediately. Garnish each drink with blueberries and mint leaves if desired.

More Easy Summer Cocktail Recipes

What do you think of this amazing blueberry summer cocktail recipe? What would you serve with this drink? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy sipping, friends!

Blueberry Gin Fizz Recipe

Yield: 1 drink

Blueberry Gin Fizz

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

For the blueberry simple syrup

1 heaped cup fresh blueberries
½ cup water
1 cup granulated sugar
1 sprig fresh mint

For the cocktail

Ice
1 ounce blueberry simple syrup
1 ounce lemon juice, freshly squeezed
2 ounces gin
4-5 ounces club soda, chilled
Fresh blueberries, optional for garnish
Fresh mint, optional for garnish

Instructions

Make the blueberry simple syrup first. Add the blueberries, water, and sugar to a small sauce pan or pot. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 5 minutes. As the syrup simmers, gently smash the blueberries to help encourage them to release their juices. Remove the pot from the heat then submerge the mint sprig in the syrup. Allow the syrup to cool fully to room temperature, then strain out the mint and fruit solids. Bottle the syrup and keep it in the fridge until you’re ready for a cocktail.
To make one cocktail, add a handful of ice to a cocktail shaker followed by the blueberry simple syrup, lemon juice, and gin. Shake vigorously for 30-60 seconds until well chilled. Strain into a double rocks glass or tumbler filled with fresh ice. Top with chilled club soda and garnish with blueberries and mint leaves if desired.

Notes

I recommend using a glass with a 12-14 ounce capacity. If you only have smaller glasses, or prefer a smaller drink, divide the shaken blueberry syrup, lemon juice, and gin mixture between two smaller glasses filled with ice, then top with the chilled club soda.

You’ll end up with a little over a cup of the blueberry simple syrup which is enough for 8 drinks. Keep leftovers in the fridge and use them within 2-3 weeks.

Blueberry Crumb Cake

Zainab Mansaray — Tue, 06 May 2025 09:35:00 +0000

Tender, moist, and packed with real blueberry flavor, this blueberry crumb cake is the perfect treat for any occasion! A soft and buttery vanilla cake base is topped with a lemon-scented blueberry layer that gets nice and jammy in the oven. The crumble topping becomes golden and crunchy once baked, yielding a nice textural contrast to the soft cake. Each bite is packed with fresh juicy blueberry flavor, moist vanilla cake, and crunchy crumble making this crumb cake a crowd-pleasing dessert.

I love it when blueberries come into season. These little berries bring me so much joy! Over the years, I have been inspired by them and created so many recipes like these Blueberry Crumb Bars, Blueberry Hand Pies, Blueberry Thyme Galette, and these Blueberry Lemon Sweet Rolls.

I can’t get enough of blueberries, and I prefer to use fresh ones in my recipes instead of frozen. If you need to use frozen, they can work with this recipe. I give the quantity to use and the extra baking time in the recipe notes.

The recipe has been tested with both fresh and frozen blueberries, and the flavor and texture of the cake made with fresh blueberries are preferred.

This cake reminds me of a coffee cake with its crumb topping. The cake is buttery and very moist. Then there’s this thick jammy layer that’s fun to bite into.

If you love summer berries as much as I do, you can use your favorite berries in this recipe. Use an equal amount of fresh blackberries or raspberries in place of the blueberries. They’ll all make a great jam layer in this crumb cake.

My favorite part is the crumb topping. It’s sweet cinnamon bites that get golden brown and crunchy during the baking process. It’s perfect with the jam filling. If you love cake with texture, then every bite of this crumb cake is going to be amazing!

This cake is easy enough to make on weeknights or to whip up for a summer BBQ. It’s the kind of cake that everyone loves and goes for second servings of!

Ingredients

all-purpose flour
granulated sugar
brown sugar
ground cinnamon
unsalted butter
fresh blueberries
a medium lemon
a few large eggs
vanilla extract
baking powder
sea salt
plain whole milk yogurt

How to Make Blueberry Crumb Cake

Preheat the oven and grease a square baking pan, then line with parchment paper, leaving an overhang. This will help with removing the cake once it’s baked.

To make the crumb topping, mix the flour, granulated sugar, brown sugar, sea salt, and cinnamon in a medium-sized bowl.

Add the melted butter and mix until the mixture is crumbly. Place the crumb mixture in the fridge to chill while you complete the next few steps.

Make the blueberry layer next. Add the blueberries, flour, and sugar to a medium-sized bowl. Zest the lemon, then add it to the bowl along with a tablespoon of the juice. Toss everything together until the blueberries are evenly coated in the flour and sugar. Set aside.

Make the cake. Add the unsalted butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat together on medium speed until light and fluffy, scraping down the sides as needed. This will take a few minutes.

Add the eggs one at a time, fully incorporating each. Scrape down the bowl as needed. Once all of the eggs have been added, mix in the vanilla extract. At this point, it might look like the mixture has split, but this is completely fine! It will come together when the dry ingredients and yogurt are added.

Add the flour, baking powder, and salt to a medium sized bowl and whisk together.

Then, add half of the flour mixture to the butter mixture. Mix on low to medium low until mostly combined, then add the yogurt.

Mix until mostly combined, then scrape down the bowl and add the remainder of the flour mixture. Mix until just combined and there are no longer any visible streaks of flour. The batter should be thick and relatively smooth.

Pour the batter into the prepared pan and spread it evenly into a layer with an offset spatula.

Scatter the blueberry mixture evenly over the batter.

Remove the crumble mixture from the fridge, break it up with your fingers, then scatter it evenly over the berries.

Bake the cake for about an hour, or until a tester inserted into the middle comes out clean and the center of the cake is puffed up and set, not wobbly.

Place the pan on a wire rack.

Cool the cake for about 30 minutes, then run a palette knife around the edges and use the parchment paper to gently remove the cake.

Place the cake on a wire rack and let it cool completely before slicing it into 9 equal squares and serving.

How to Store

Place leftover slices of cake in an airtight container. They will keep 1-2 days at room temperature or up to 5 days in the fridge.

More Blueberry Recipes

What do you think of this amazing blueberry cake recipe? What would you serve with a slice of this crumb cake? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Blueberry Crumb Cake Recipe

Yield: 9 servings

Blueberry Crumb Cake

Prep Time 20 minutes

Cook Time 1 hour 5 minutes

Total Time 1 hour 25 minutes

Ingredients

For the crumb topping:

¾ cup all-purpose flour
¼ cup granulated sugar
¼ cup brown sugar, packed
¼ teaspoon sea salt
½ teaspoon ground cinnamon
6 tablespoons unsalted butter, melted

For the blueberry layer:

2 cups fresh blueberries
2 tablespoons all-purpose flour
1 tablespoon granulated sugar
1 medium lemon

For the cake:

1 cup unsalted butter, softened to room temperature
1 cup granulated sugar
3 large eggs, at room temperature
1 tablespoon vanilla extract
1 ¾ cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon sea salt
¼ cup plain whole milk yogurt, at room temperature

Instructions

Preheat the oven to 350 degrees. Grease an 8-inch square baking pan then line with parchment paper leaving an overhang. This will help with the removal of the cake once it’s baked.
Make the crumb topping by mixing together the flour, granulated sugar, brown sugar, sea salt, and cinnamon in a medium sized bowl. Add the melted butter and mix until crumbly. Place the crumb mixture in the fridge to chill while you complete the next few steps.
Make the blueberry layer next. Add the blueberries, flour, and sugar to a medium sized bowl. Zest the lemon then add it to the bowl along with 1 tablespoon of the juice. Toss everything together until the blueberries are evenly coated in the flour and sugar. Set aside.
Make the cake. Add the unsalted butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat together on medium speed until light and fluffy, scraping down the sides as needed. This will take about 3-4 minutes.
Add the eggs one at a time, fully incorporating each. Scrape down the bowl as needed. Once all of the eggs have been added, mix in the vanilla extract. At this point it might look like the mixture has split but this is completely fine! It will come together when the dry ingredients and yogurt are added.
Add the flour, baking powder, and salt to a medium sized bowl and whisk together. Then, add half of the flour mixture to the butter mixture. Mix on low to medium low until mostly combined, then add the yogurt. Mix until mostly combined, then scrape down the bowl and add the remainder of the flour mixture. Mix until just combined and there are no longer any visible streaks of flour. The batter should be thick and relatively smooth.
Pour the batter into the prepared pan and spread it into an even layer with an offset spatula. Scatter the blueberry mixture evenly over the batter. Remove the crumble mixture from the fridge, break it up with your fingers, then scatter it evenly over the berries. Bake the cake for 55-65 minutes or until a tester inserted into the middle comes out clean and the middle of the cake is puffed up and set (not wobbly).
Place the pan on a wire rack. Cool the cake for 30 minutes, then run a palette knife around the edges and use the parchment paper to remove the cake. Place the cake on a wire rack and cool completely before slicing into 9 equal squares and serving.

Notes

Recipe Notes
Use plain whole milk yogurt, NOT Greek style yogurt as itwill make the batter a bit too thick. You can use buttermilk in place of theyogurt if you prefer for very similar results.

The 8-inch pan used for testing is 2.25 inches deep andthis cake needs every bit of it. If your 8-inch pan is more shallow, Irecommend making this cake in either a 9-inch square pan or a 9-inch springformpan. You’ll need to reduce the baking time and start checking for donenessaround 40-45 minutes.

Recipe Tips
While the temptation may be strong to cut a slice of warm cake, I highly recommend allowing it to cool fully first. This allows the cake to set and yields a softer crumb.

Since every oven bakes differently, look for these key indicators to know when your cake is done: the middle of the cake is set (not wobbly) and a tester inserted into the middle comes out clean (i.e. it doesn’t have any cake crumbs on it though it may have some of the blueberry juices on it).

Make sure you allow the butter, eggs, and yogurt to come to room temperature before using them in the recipe for the best results. It will take butter about 2-3 hours (depending on the temperature of your kitchen) while the eggs and yogurt just need 30-60 minutes.

FAQs

If you need to use frozen they can work with this recipe. Use 2 cups of frozen berries and bake for an extra 10 minutes because of the added moisture. I tested the recipe with both fresh and frozen blueberries and preferred the flavor and texture of the cake made with fresh blueberries.

Can I make this crumble cake with different berries? Yes, you can use an equal amount of fresh blackberries or raspberries in place of the blueberries.

Blueberry Dutch Baby Pancake

Zainab Mansaray — Fri, 28 Jun 2024 20:24:31 +0000

This blueberry Dutch baby pancake is what dreams are made of. At least my ideal breakfast dreams. The pancake is infused with lemon zest and fresh blueberries. It is garnished with generous scoops of homemade whipped cream and lemony blueberry compote. Each bite is heavenly!

This blog post was originally posted on March 26, 2021, and has been updated with new pictures and information.

Hey there, and welcome back, friends.

You are in for a sweet morning treat!

(more…)

The post Blueberry Dutch Baby Pancake appeared first on A Classic Twist.

Blueberry Sour Cream Coffee Cake

Zainab Mansaray — Thu, 20 Jun 2024 01:15:16 +0000

This blueberry sour cream coffee cake is tender, moist, and packed with fresh blueberries! Sour cream ensures a moist texture and keeps the cake from being overly sweet. Plus, it adds a subtle tang that pairs well with the blueberries. You’ll love pairing this blueberry coffee cake with a cup of your favorite coffee or tea!

Hey there, and welcome back, friends.

You are in for a tasty treat!

Blueberry sour cream coffee cake is a variation on the traditional coffee cake but with fresh blueberries and sour cream added to the cake batter. I love this variation, and if you’ve never tried it, I highly suggest you do!

The sour cream ensures the cake is moist and soft, giving it a subtle tang that pairs well with the blueberries and keeps it from being overly sweet.

It truly is an outstanding coffee cake. I know you’ll find yourself baking it on repeat. Plus, who can resist that thick, crumbly sugar topping?

This is the perfect cake to take to a friend’s house to cheer them up or bake for your family. It’s a classic cake, and everyone loves it. The juicy blueberries and sour cream take it over the top. There’s nothing better than biting into a forkful of this cake.

Ingredients

all-purpose flour
some brown sugar & granulated sugar
powdered sugar
ground cinnamon
unsalted butter
fresh blueberries
a few fresh lemons
vanilla
a few eggs
sour cream
milk or cream
baking powder & baking soda
salt

How to Make Blueberry Sour Cream Coffee Cake

Preheat the oven and grease the bottom and sides of a springform pan and place parchment paper in the bottom.

Make the crumble topping first by adding the flour, brown sugar, salt, and cinnamon to a medium bowl and mix. Add the softened butter and use your fingers or a fork to rub it into the dry ingredients until it takes on a crumbly appearance. Place the crumble topping in the refrigerator or freezer while making the cake batter.

Toss the blueberries with flour in a small bowl until they are evenly coated. Set the blueberries aside.

Whisk the remaining flour with the baking powder, baking soda, and salt in a medium bowl.

In a separate large bowl, beat the softened butter, sugar, and lemon zest until light and fluffy. This step helps with the rise of the cake and keeps it from being too dense.

Beat in the vanilla, eggs, and sour cream.

Add the dry ingredients to the wet mixture, mixing until it is just combined.

Add most of the blueberries to the batter, but reserve ½ cup for later. Fold the blueberries into the batter until evenly distributed.

Spread the batter into an even layer in the prepared pan (it will be fairly thick).

Then scatter the remaining ½ cup of berries over the top of the batter.

Lastly, scatter the crumble on top of the batter in an even layer.

Bake the cake on the center rack in the preheated oven for about an hour, until the top is golden brown and a tester comes back with a few moist crumbs.

Let the cake cool in the pan on the cooling rack for 10 minutes.

Then, run a knife around the edge of the pan and carefully release the ring. Cool the cake on the cooling rack for an additional hour. The cooling time is crucial so don’t skip it! I recommend you allow the cake to cool for at least 1 full hour before cutting into it.

When the cake has cooled, prepare the glaze by adding the powdered sugar and milk to a bowl.

Whisk until you have a thick but pourable glaze. If it seems too thick, add a splash of milk at a time until you reach the right consistency.

Drizzle the glaze over the top of the cooled cake.

How to Store

Leftovers can be kept in an airtight container or cake saver for 2-3 days at room temperature. They can also be stored in the refrigerator for up to 5 days. You can freeze this cake for up to 3 months. Unthaw the cake at room temperature.

More Cake Recipes

Cranberry Eggnog Coffee Cake
Lemon Blueberry Cake with Whipped Cream Cheese Frosting
Blackberry Layer Cake
Sour Cream Coffee Cake
Cinnamon Chai Coffee Cake

What do you think of this amazing blueberry coffee cake recipe? What would you serve with a slice of this cake? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Blueberry Sour Cream Coffee Cake Recipe

Yield: 8-10 servings

Blueberry Sour Cream Coffee Cake

This blueberry sour cream coffee cake is tender, moist, and packed with fresh blueberries! It's perfect with a cup of coffee.

Prep Time 20 minutes

Cook Time 55 minutes

Cooling Time 1 hour

Total Time 2 hours 15 minutes

Ingredients

For the crumble topping:

1 cup all-purpose flour
½ cup brown sugar, packed
¼ teaspoon salt
1 teaspoon ground cinnamon
1 stick (½ cup) unsalted butter, softened

For the cake:

2 cups fresh blueberries
1 ½ cups plus 1 tablespoon all-purpose flour, divided
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 stick (½ cup) unsalted butter, softened
1 cup granulated sugar
Zest of 1 large or 2 small lemons
1 ½ teaspoons vanilla
2 eggs, at room temperature
⅔ cup sour cream, at room temperature

For the glaze:

½ cup powdered sugar
½ to 1 tablespoon milk or cream

Instructions

Preheat the oven to 350 degrees. Grease the bottom and sides of a 9-inch springform pan. Cut a round of parchment paper and place it in the bottom of the pan.
Make the crumble topping first. Add the flour, brown sugar, salt, and cinnamon to a medium bowl and mix. Add the softened butter and use your fingers or a fork to rub it into the dry ingredients until it takes on a crumbly appearance. Set the crumble topping in the refrigerator or freezer while you proceed with the recipe.
Toss the blueberries with 1 tablespoon of the flour in a small bowl until they are evenly coated. Set the blueberries aside.
Whisk the remaining 1 ½ cups of flour with the baking powder, baking soda, and salt in a medium bowl.
In a separate large bowl, beat the softened butter, sugar, and lemon zest until light and fluffy, about 3 minutes. Beat in the vanilla, eggs, and sour cream.
Add the dry ingredients to the wet mixture, mixing until it is just combined. Add 1 ½ cups of the blueberries to the batter, reserving ½ cup to the side. Fold the blueberries into the batter until evenly distributed.
Spread the batter into an even layer in the prepared pan (it will be fairly thick), then scatter the remaining ½ cup of berries over the top of the batter. Lastly, scatter the crumble on top of the batter in an even layer.
Bake the cake on the center rack in the preheated 350-degree oven for 50-55 minutes, or until the top is golden brown and a tester comes back with a few moist crumbs.
Let the cake cool in the pan on the cooling rack for 10 minutes. Then, run a knife around the edge of the pan and carefully release the ring. Cool the cake on the cooling rack for an additional hour.
When the cake has cooled, prepare the glaze by adding the powdered sugar and ½ tablespoon of the milk to a bowl. Whisk until you have a thick but pourable glaze. If it seems too thick, add a splash of milk at a time until you reach the right consistency. Drizzle the glaze over the top of the cooled cake.

Notes

Recipe Tips:

The center of the cake can have a slight jiggle when it is done but it should not have a loose wobble. If it does have a loose wobble, it is not fully baked yet.
Make sure to allow your butter, sour cream, and eggs to come to room temperature before using them in the recipe. This helps ensure the batter mixes properly.
Make sure to cream the softened butter, sugar, and lemon zest together until light and fluffy. This step helps with the rise of the cake and keeps it from being too dense.
The cooling time is crucial so don’t skip it! Make sure to allow the cake to cool for at least 1 full hour before cutting into it.

FAQ

Can I use frozen blueberries? I highly recommend using fresh blueberries here as frozen ones can release extra liquid into the cake and affect the rise. If you only have frozen blueberries, thaw them first and drain away any liquid. Pat them dry before tossing them with the flour and using them in the recipe.

Can I bake this coffee cake in a different pan? I do not recommend using a different pan as this will affect the rise, baking time, and the ease of serving that a springform pan will allow.

Is there a substitute for the sour cream? The only substitute I recommend is using an equal amount of full-fat plain Greek yogurt. Just make sure to allow it to come to room temperature before using it in the recipe!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 282Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 56mgSodium: 313mgCarbohydrates: 52gFiber: 2gSugar: 38gProtein: 4g

The post Blueberry Sour Cream Coffee Cake appeared first on A Classic Twist.

Blueberry Crumble with a Browned Butter Oat Topping

Zainab Mansaray — Sun, 16 Apr 2023 10:00:37 +0000

I was gifted the Anolon bakeware and cookware used to make this recipe. All opinions and thoughts are 100% mine.

Hey there, and welcome back, friends.

You are in for a treat!

Blueberry Crumble

In this blueberry crumble, you will find that satisfying warm fruit filling we all love and a crunchy oatmeal crumble topping full of flavors complementary to the fruit filling.

I am so excited to be sharing this recipe with you today. I love classic summer recipes such as blueberry crumble!! It’s comforting, easy to make, and delicious. This one just screams summer to me and it is one of my husband’s favorite recipes.

I love making crumbles. Over the past month, I’ve made three different ones. There’s just something about warm juicy fruit under a layer of crunchy oat topping that makes any day better.

I made this strawberry rhubarb crumble pie a few weeks ago after scoring rhubarb at the farmer’s market. I also made a peach crumble too.

Since I was on a fruit crumble path, my husband nudged me to make him this blueberry crumble. Blueberries are his favorite berries and he requests a blueberry pie or blueberry hand pies every year they are in season. So I was very happy to hear him ask for something new. The baker in me loves new challenges.

For this blueberry crumble, I kept the filling classic. Just fresh blueberries tossed in lemon juice and almond extract to enhance the flavors. You can also use frozen blueberries but make sure you thaw them before use.

The oatmeal crumb topping is where I played around a bit.

You can make a crumble topping without oatmeal but the nutty crunch that oatmeal brings to the table is worth it.

I browned my butter instead of using room-temperature butter in the topping. This was a GREAT idea and I urge you to try this trick. Once you do, you will never go back 🙂

I also added in some sliced almonds and coconut flakes to the crumb topping. These are optional (but highly recommended!) enhancements that are again worth the trouble.

The result here my friends is a classic blueberry crumble that is elevated by some small additions and browned butter.

The filling is that satisfying juicy warm fruit we all know and love and the topping is crunchy oatmeal crumble full of flavors complementary to the fruit filling. All in all, this is an epic summer dessert that is worth your time.

Top it all with a scoop of ice cream and relax to enjoy this plate of summer.

Don’t forget to try this yummy summer strawberry pie too!

Blueberry Crumble Ingredients

fresh blueberries
light brown sugar & brown sugar
all-purpose flour
salt
zest and juice of a half lemon
almond extract
old-fashioned rolled oats
all-purpose flour
unsweetened coconut flakes
sliced almonds
unsalted butter

How to Make Blueberry Crumble

Preheat oven to 375 degrees F. Grease a 3-quart round or rectangular dish with baking spray.

In a large bowl, toss the ingredients for the filling until just combined. Make sure all the flour is well-tossed. Set aside while you make the topping.

In a medium bowl, combine the rolled oats, flour, coconut flakes, almonds, sugar, and salt.

Add in the melted butter and mix until clumps form. You can use your hands to mix the mixture and clump some together.

Transfer the blueberry filling to the prepared dish. Cover completely with the crumb topping.

Place the baking dish onto a baking sheet and bake for about 50-60 mins, or until the fruit is bubbly in the center and edges and the topping is golden brown.

If needed, cover the baking dish with foil for the last 20 minutes of baking.

Let the crumble cool on a cooling rack until warm.

Serve warm with a scoop of ice cream.

How to Store Blueberry Crumble

More Summer Desserts to try

What do you think of this amazing blueberry crumble recipe? What would you serve with a scoop of this crumble? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Until next time, happy baking!

Blueberry Crumble Recipe

Yield: 9-by-13 baking dish

Blueberry Crumble

This blueberry crumble recipe is a sweet summer delight with juicy blueberries baked under a crunchy golden oatmeal crumb.

Prep Time 30 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 40 minutes

Ingredients

For the Filling:

6 cups fresh blueberries
3/4 cup light brown sugar
1/4 cup all-purpose flour
¼ teaspoon salt
zest and juice of a half lemon
1/4 teaspoon almond extract
pinch of salt

For the Crumble:

3/4 cup old-fashioned rolled oats
1 1/4 cup all-purpose flour
1/2 cup unsweetened coconut flakes
1/4 cup sliced almonds
¾ cup brown sugar, packed
¼ teaspoon salt
1/2 cup unsalted butter, melted and browned

Instructions

Preheat oven to 375 degrees F. Grease a 3-quart round or rectangular dish with baking spray.
In a large bowl, toss the ingredients for the filling until just combined. Make sure all the flour is well tossed. Set aside while you make the topping.
In a medium bowl, combine the rolled oats, flour, coconut flakes, almonds, sugar, and salt. Add in the melted butter and mix until clumps form. You can use your hands to mix the mixture and clump some together.
Transfer the blueberry filling into the prepared dish. Cover completely with the crumb topping. Place the baking dish onto a baking sheet and bake for about 50-60 mins, or until the fruit is bubbly in the center and edges and topping is golden brown. If needed, cover the baking dish with foil for the last 20 minutes of baking.
Let crumble cool on a cooling rack until warm.
Serve warm with a scoop of ice cream.

Lemon Blueberry Cake with Whipped Cream Cheese Frosting

Zainab Mansaray — Wed, 29 Mar 2023 10:00:38 +0000

Hey there, and welcome back, friends.

You are in for a treat!

Lemon Blueberry Cake

This blueberry lemon cake starts with a moist, tender lemon cake filled with lemon zest and fresh lemon juices. The cake is then filled a sweet blueberry compote and lightly whipped cream cheese frosting perfect for spring or summer entertaining.

Now that it’s the (un)official start of summer, I am celebrating with a layer cake filled with juicy berries. (more…)

The post Lemon Blueberry Cake with Whipped Cream Cheese Frosting appeared first on A Classic Twist.

blueberry Archives - A Classic Twist

Blueberry Gin Fizz

Ingredients

How to Make Blueberry Gin Fizz

How to Turn into a Pitcher Drink

More Easy Summer Cocktail Recipes

Blueberry Gin Fizz Recipe

Ingredients

For the blueberry simple syrup

For the cocktail

Instructions

Notes

Recommended Products

Nutrition Information:

Yield:

Serving Size:

Making this Recipe?

Blueberry Crumb Cake

Ingredients

How to Make Blueberry Crumb Cake

How to Store

More Blueberry Recipes

Blueberry Crumb Cake Recipe

Ingredients

For the crumb topping:

For the blueberry layer:

For the cake:

Instructions

Notes

Recommended Products

Nutrition Information:

Yield:

Serving Size:

Making this Recipe?

Blueberry Dutch Baby Pancake

Blueberry Sour Cream Coffee Cake

Ingredients

How to Make Blueberry Sour Cream Coffee Cake

How to Store

More Cake Recipes

Blueberry Sour Cream Coffee Cake Recipe

Ingredients

For the crumble topping:

For the cake:

For the glaze:

Instructions

Notes

Nutrition Information:

Yield:

Serving Size:

Making this Recipe?

Blueberry Crumble with a Browned Butter Oat Topping

Blueberry Crumble

Blueberry Crumble Ingredients

How to Make Blueberry Crumble

How to Store Blueberry Crumble

More Summer Desserts to try

Blueberry Crumble Recipe

Ingredients

For the Filling:

For the Crumble:

Instructions

Recommended Products

Nutrition Information:

Yield:

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Lemon Blueberry Cake with Whipped Cream Cheese Frosting

Lemon Blueberry Cake