This blueberry crumble pie recipe is perfect in the summer when blueberries are abundant and sweet. It’s a fast, easy, and delicious treat! Great for a 4th of July party dessert.
1 graham cracker crust, purchased or homemade recipe here
5–6 cups fresh blueberries
1 cup (8 oz.) sour cream
3/4 cup brown sugar
2 tablespoon all-purpose flour
1/2 teaspoon lemon rind, grated
1 1/2 teaspoons vanilla extract
1/4 cup unflavored breadcrumbs
1 tablespoon sugar
1 tablespoon butter, melted
Preheat the oven to 375°F (190°C).
Wash and pat dry the blueberries, then pour into the graham cracker crust, recipe here. Set aside.
In a large bowl, stir together sour cream, brown sugar, flour, vanilla, lemon rind, and vanilla. Pour over the blueberries in pan. Then in a small bowl, mix breadcrumbs, granulated sugar, and butter until combined. Spread the topping over the sour cream mix.
Bake the blueberry crumble until the filling is bubbly and the topping is golden brown and set nicely approximately 30 to 40 minutes. Let the pie cool a little before digging in! Top with ice cream or homemade whipped cream. Enjoy!
- Serving Size: 1 cup
- Calories: 390
- Sodium: 300 mg
- Fat: 16 g
- Carbohydrates: 56 g
- Fiber: 4.3 g
- Protein: 3.3 g
- Cholesterol: 11 mg
Keywords: blueberry, crumble, bars, cake, cobbler, recipe, pie, crunch, dessert, graham cracker crust