Lemon Blueberry Crumble Pie made with fresh blueberries, a delicious summer dessert that is quick and easy to make. The blueberry filling has a lovely citrussy kick, and the crust is crumbly and buttery. A great dessert for every occasion!
- 375 g plain flour
- 250 g butter, soften
- 100 g sugar
- zest from one lemon
- 350 g blueberries
- 3 tablespoon sugar
- lemon juice from one lemon
- 1 tablespoon corn flour (corn starch)
-
To make the crumble, use an electric mixer to beat the soften butter with the sugar until creamy.
-
Add the flour and lemon zest, and use your hands to make a mixture that resembles crumbles.
-
Add half of this mixture to a pie tin, and press down and up the tin walls well to create a crust.
-
Cover the crust with non-stick baking paper, and fill it up with dry pulses or ceramic baking beans.
-
Bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 15 minutes, then remove the paper and pulses and continue to bake for a further 5 minutes until golden.
-
To make the filling, mix the blueberries with sugar, cornflour and lemon juice.
-
Transfer the filling onto the baked crust, and top with the remaining crumble mixture.
-
Bake for a further 15 minutes until the top is golden.
-
Cool down completely before slicing.
Recipe Video
-
Click on the US Customary link to see the measurements displayed in cups and ounces.
-
The servings can be adjusted by clicking the number next to Servings.