A little squeeze of lemon juice is used to brighten up the blueberries and really make the flavor pop. And let’s not forget that buttery, cinnamon crumble on top—it’s so good! It’s always hard to decide which one is better, the filling or the topping! Trust me, this dessert will be a hit with anyone lucky enough to grab a spoonful.
Ingredient Notes
Blueberries: Fresh or frozen both work great! If using frozen, there’s no need to thaw them first, but be sure to double the cornstarch to account for the extra liquid they’ll release.
Lemon Juice: Fresh lemon juice is best here, but bottled works too.
Sugar: You can adjust the amount slightly depending on how sweet your blueberries are.
Cornstarch: Essential for thickening the filling. If you’re using frozen blueberries, double the amount to 4 tablespoons to avoid a watery crumble.
Ground Cinnamon: Adds a little cozy warm vibe, but if you’re not a fan, you can leave it out.
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After a single bite, my friend ran to me wanting to know how I made it.
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