This blueberry lemon crumble tart brings together a buttery lemon-infused shortbread base, a vibrant blueberry filling, and a lightly crisp crumble topping. It’s simple, fragrant, and perfect for any occasion.
Why You’ll Love This Recipe
This tart is a reliable, versatile dessert that comes together with everyday pantry ingredients. The lemon shortbread crust gives it a bright aroma, the blueberries add natural sweetness and juiciness, and the crumble topping provides the perfect texture contrast. It’s equally suited for family gatherings, brunch tables, or make-ahead entertaining. You can also easily adapt it with other fruits or even jam.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups fresh blueberries
2 tablespoons granulated sugar (for the filling)
2 tablespoons lemon juice
1 tablespoon cornstarch
Zest of 1 lemon, peeled
2/3 cup granulated sugar (for the lemon sugar)
1 cup unsalted butter, softened
1 teaspoon vanilla extract or vanilla paste
1/4 teaspoon salt
2 cups all-purpose flour
2 tablespoons rolled oats
Directions
Preheat the oven to 350°F. Butter and flour a 9-inch tart pan with a removable bottom.
In a bowl, toss the blueberries with 2 tablespoons granulated sugar, lemon juice, and cornstarch. Set aside.
In a food processor, blend the lemon zest with 2/3 cup granulated sugar until fragrant and pale yellow.
In a stand mixer or with electric beaters, cream the softened butter with the lemon sugar for 2–3 minutes until light and fluffy.
Add the vanilla and salt. Mix to combine.
With the mixer on low, add the flour gradually until no dry streaks remain. Avoid over-mixing.
Press two-thirds of the dough evenly into the tart pan, creating a flat bottom crust. Refrigerate for 10 minutes.
Mix the remaining dough with the rolled oats, breaking it into crumble pieces.
Spread the blueberry mixture evenly over the bottom crust.
Scatter the crumble mixture over the berries, leaving a few visible spots of fruit.
Place the tart pan on a baking sheet and bake for about 35 minutes, or until lightly golden and bubbling.
Cool the tart on a rack for 15 minutes before removing the outer ring. Allow to cool completely before slicing.
Slice into 8–10 portions. Serve plain or with lightly sweetened whipped cream.
Servings and timing
This recipe makes 10 servings.
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Variations
Softer or crisper texture: Bake for a shorter time for a soft, fork-tender tart or longer for a firmer, bar-style texture.
Different berries: Substitute raspberries, blackberries, or sliced strawberries. A mixed berry version works beautifully.
No fresh fruit: Replace the filling with your favorite jam, marmalade, or lemon curd.
Alternative flours: Incorporate part whole wheat, oat flour, or buckwheat flour. A 1:1 gluten-free flour blend also works.
Add nuts: Replace the rolled oats with chopped walnuts, almonds, pecans, or sunflower seeds for extra crunch.
Storage/Reheating
Store leftover tart covered at room temperature for up to 2 days or refrigerate for up to 5 days.
To reheat, warm individual slices in a 300°F oven for 8–10 minutes or briefly in the microwave. The tart also freezes well for up to 2 months; thaw in the refrigerator before serving.
FAQs
How do I know when the tart is fully baked?
The crumble should be pale golden and the blueberry filling should be bubbling around the edges.
Can I use frozen blueberries?
Yes. For best texture, briefly cook frozen blueberries until they reach a simmer before using to reduce excess moisture.
Can I make the dough ahead of time?
Yes, the dough can be refrigerated up to 24 hours. Allow it to soften slightly before pressing it into the pan.
Do I need a removable-bottom tart pan?
It’s recommended for easy release and clean slices, but a springform pan works well too.
Can I reduce the lemon flavor?
If you prefer a milder lemon taste, use less zest or omit the lemon juice in the filling.
Can I double the recipe?
Yes. Bake it in a 9×13-inch pan and increase the baking time slightly.
How do I keep the crust from getting soggy?
Refrigerating the bottom crust before baking helps, as does ensuring the filling is not too wet.
Can I serve this warm?
It’s best served once cooled so the filling sets, but it can be gently warmed before serving.
Is this tart suitable for brunch?
Absolutely. Its bright flavors and shortbread base make it perfect for morning or afternoon gatherings.
Can I freeze leftover slices?
Yes. Wrap slices individually and freeze for up to 2 months.
Conclusion
This blueberry lemon crumble tart offers a delightful balance of buttery shortbread, bright lemon, and juicy berries. Easy to prepare and endlessly adaptable, it’s a dessert that fits any season and any occasion. Enjoy it fresh, warm, or cold—this timeless tart always delivers.
This Blueberry Lemon Crumble Tart features a buttery lemon shortbread crust, juicy blueberry filling, and a golden oat crumble topping. It’s a bright, fruity, and satisfying dessert perfect for brunches, gatherings, or make-ahead treats.
Ingredients
2 cups fresh blueberries
2 tablespoons granulated sugar (for filling)
2 tablespoons lemon juice
1 tablespoon cornstarch
Zest of 1 lemon
2/3 cup granulated sugar (for lemon sugar)
1 cup unsalted butter, softened
1 teaspoon vanilla extract or vanilla paste
1/4 teaspoon salt
2 cups all-purpose flour
2 tablespoons rolled oats
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9-inch tart pan with removable bottom.
In a bowl, toss blueberries with 2 tbsp sugar, lemon juice, and cornstarch. Set aside.
Blend lemon zest and 2/3 cup sugar in a food processor until fragrant.
Cream butter and lemon sugar with a mixer for 2–3 minutes until light and fluffy.
Add vanilla and salt; mix to combine.
Gradually add flour, mixing on low until combined. Do not overmix.
Press 2/3 of the dough into the tart pan to form the base. Chill for 10 minutes.
Mix remaining dough with oats and crumble with fingers to form topping.
Spread blueberry mixture over chilled crust.
Scatter crumble over berries, leaving some berries visible.
Place pan on baking sheet and bake for 35 minutes, until golden and bubbling.
Cool on a rack for 15 minutes, remove tart ring, and cool completely.
Slice into 8–10 portions and serve plain or with whipped cream.
Notes
Use frozen blueberries if fresh aren’t available—cook slightly first to reduce moisture.
Refrigerate dough for up to 24 hours in advance if needed.
A springform pan can be used if a tart pan isn’t available.
Substitute other berries or fruit jams for the filling.
