Easy Blueberry Crumble

    50 minutes

    A simple and delicious blueberry crumble. If you use frozen berries I prefer to thaw them and drain some of the moisture away. Otherwise your crumble will be very wet.

    49 people made this

    Serves: 9 

    • 1 cup (125g) plain flour
    • 1 1/2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 65g copha
    • 1/2 cup (125g) white sugar
    • 1 egg
    • 1/3 cup (85ml) milk
    • 2 cups fresh blueberries
    • 1/2 cup (125g) white sugar
    • 1/3 cup (85g) plain flour
    • 1/2 teaspoon ground cinnamon
    • 65g softened butter

    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat an oven to 180 degrees C. Grease and flour a 23cm square baking dish. Whisk 1 cup flour, the baking powder and salt together in a mixing bowl.
    2. Beat the copha and 1/2 cup sugar with an electric mixer in a large bowl until light and fluffy. Beat in the egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the batter into prepared pan then sprinkle evenly with blueberries.
    3. Combine 1/2 cup sugar, 1/3 cup flour, cinnamon and butter in a bowl with a fork until crumbly and evenly mixed. Sprinkle evenly over the blueberries.
    4. Bake in the preheated oven until a toothpick inserted comes out clean, about 35 minutes. Allow to cool before serving warm.

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    Reviews in English (54)


    Oh No! Something went wrong and I'm the one who submitted the recipe. I made this for my family after picking a few cups of fresh berries and it was a disaster! My mom said it's due to the humidity we are facing (the temp here has been 29 but 44 with the humidex). I should have added less butter to the crumble mixture because it made everything a soggy mess. So please add a bit of butter at a time, just until the mixture holds together.  -  31 Jul 2010  (Review from Allrecipes USA and Canada)


    This is so delicious, quick, and simple! It's a wonderful dessert or breakfast. Mine took a little longer to bake. I'm sure I'll be making this again!  -  28 Jun 2010  (Review from Allrecipes USA and Canada)


    Great recipe, I used butter instead of shortening for the cake. Also added brown sugar to the topping for more flavor. Served with lemon ice cream, so good!!!  -  17 Aug 2011  (Review from Allrecipes USA and Canada)