Easy Lemony Blueberry Crisp

Blueberry and lemon…a delicious summery combination that makes for a fantastic fruit crumble. Serve this lemon blueberry crisp warm or cold, as a dessert or snack. It’s the perfect fruity summer baked good!

lemon blueberry crisp

I wasn’t sure how to categorize this at first — is it a bar? A crisp? A dessert? Truth is, it’s all semantics, but one thing I know for sure is that it’s really good! I usually serve this lemon blueberry crisp as a Friday night dessert, slightly warm with a scoop of ice cream, but I’ll also have some on Shabbos morning with my coffee or on Sunday afternoon as a pick-me-up snack with a scoop of yogurt or by itself. Really, it’s great at any time of the day! 

During the summer, I love to bake with fresh fruit. It’s so delicious, so vibrant, and a glazed fruit-filled Bundt cake like my delightful glazed lemon-blueberry Bundt cake or a platter of delicious muffins such as these whole wheat blueberry muffins looks so pretty and rustic sitting on my counter.

My father’s absolute favorite fruit is blueberries. He loves any baked goods loaded with blueberries in every bite, and this lemon blueberry crumble does not disappoint! I know a lot of people do not eat fresh blueberries for kashrus reasons. You can definitely use a bag of frozen blueberries or even a can of blueberry pie filling instead. (If using pie filling, you can omit the jam.) 

I think the combination of blueberry and lemon is utter perfection. Most of my baked goods that contain blueberries have lemon in them as well. It’s funny because, believe it or not, years ago I hated lemon and said I would never bake with it. My mother loves lemon and puts it in all her baked goods. I didn’t like it when I was younger, but I almost want to turn the clocks back and go back to my childhood days so I can actually enjoy her delicious lemony pastries. 

This recipe calls for the juice and zest of a fresh lemon. Using fresh lemon zest really does make a difference. A lemon zester is an inexpensive but worthwhile gadget. I use it all the time, and not just for lemons. It’s great for garlic, limes, and I even use it when I need to finely grate jalapeno or onion. 

You can easily make this lemon blueberry crisp in advance, as it freezes very well. 

Easy Lemony Blueberry Crisp

As a dessert or snack, this combination of blueberry filling and a lemon-infused crumb will not disappoint!
Print Recipe


  • 1 pint fresh blueberries, or 1 bag frozen
  • 1/2 cup blueberry jam*
  • 3 cups flour
  • 1 cup sugar
  • 1 tsp vanilla
  • 2/3 cup oil
  • Zest of 1 lemon (approx. 1 Tbsp)
  • Juice of 1 lemon (approx. 2 Tbsp)


  • Preheat oven to 350℉.
  • Mix berries and jam in a bowl and set aside.
  • In a medium bowl, combine remaining ingredients until it forms coarse crumbs.
  • Press half the crumbs into the bottom of an 8×8-inch lined pan (you can also make this in a pie plate or round pan).
  • Pour berry mixture over crust and sprinkle remaining crumbs on top.
  • Bake in preheated oven for 45 minutes.


*If you can’t find blueberry jam, you can substitute any berry jam instead.
Freezes well.

Recipe by Faigy Murray | https://mykitchenmystudio.com/lemon-blueberry-crisp/

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