There’s a bucketful of berries bouncing its way to you that’s just bound to make your day beautiful, in the form of our Blueberry Bounty Bake! This captivating crumble has a crunchy, smoky-sweet topping infused with cinnamon and brown sugar and a jammy, summery, blueberry filling with notes of lemon and vanilla. Blueberry Bounty Bake brings all your favorite blueberry pie flavors to you faster and with less stress, and just like blueberry pie, it’s ready for a large scoop of vanilla ice cream for some extra creaminess and refreshment. Welcome the warmer weather with style and dig into a dessert that will get everyone bouncing in their chairs for more!
Ingredients
For the crumble:
- 1 1/2 cups rolled or quick-cooking oats
- 3/4 cup all-purpose flour
- 3/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 3/4 cup butter, melted, plus more for the pan
For the filling:
- 2/3 cup granulated sugar
- 1/4 cup cornstarch
- 8 cups fresh blueberries
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- whipped cream or vanilla ice cream, optional, for serving
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –In a medium bowl, combine the oats, the flour, the brown sugar, the cinnamon, and the salt.
Step 3 –Stir in the melted butter until all of the dry bits are moistened and small clumps form.
Step 4 –Place the bowl in the refrigerator for 30 minutes or the freezer for 10 minutes.
Step 5 –In a large bowl, combine the granulated sugar and the cornstarch.
Step 6 –Stir in the blueberries, the vanilla, and the lemon juice until the berries are well-coated.
Step 7 –Butter a 3-quart casserole dish.
Step 8 –Place the blueberry filling in the prepared casserole dish in an even layer.
Step 9 –Top the filling evenly with the crumble.
Step 10 –Bake until the edges are bubbly and the topping is crisp and golden brown, about 45 minutes.
Step 11 –Let the bake rest for 15 minutes.
Step 12 –Serve with the whipped cream or ice cream.