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Blueberry Crunch – A Wonderful Summer Dessert

I have fond memories of eating heaping helpings of this simple but delicious concoction on top of vanilla ice cream in the hot summer.  Blueberry Crunch is a great dish all year round but my favorite time of year to make and eat this is in July and August when it’s warm out, after a big BBQ dinner with friends.

It’s refreshing and comforting at the same time and I’ve never had anyone dislike it. In fact, of all the things I make for friends this is the one recipe everyone wants.  If you live in an area close to blueberry farms such as Washington or Michigan – there’s no better way to spend a day than picking blueberries and making this amazing dessert for your family and friends later that evening.  So here goes…


  • 1 1/2 pints of fresh blueberries (you can use frozen if you must)
  • 1/2 cup white sugar
  • 1 cup + 2 tbsp all-purpose flour
  • 1 tbsp lemon juice
  • 1/2 cup packed brown sugar
  • 1 cup quick oats
  • 1/2 tsp vanilla extract
  • 1/4 lb. (1 stick) butter


  1. Preheat oven to 375 degrees
  2. Butter an 8 x 8 square baking pan
  3. Pick through blueberries to remove any stems that may still be attached
  4. Combine blueberries, white sugar, 2 tbsp flour and lemon juice in mixing bowl
  5. Pour mixture into buttered pan
  6. Cut butter into small 1/4 inch pieces for easy mixing
  7. Combine remaining flour, oats, brown sugar, vanilla and butter in separate bowl.  Mix until crumbly.  (I like to use a food processor for this – 4-6 pulses and you are done)
  8. Spread crumble mix evenly over top of blueberry mixture in baking pan
  9. Bake for 35 minutes

The blueberry crunch recipe should serve 8 easily.  It can also be doubled for a larger pan with no problem.  It’s terrific with vanilla ice cream as noted above.  Thinly sliced peaches or apples can also be used as a substitute for blueberries in this recipe.

If you enjoyed this recipe then read more about food, farming and eating locally in Seattle by Jason Price at!