Blueberry Lemon Crumble
Directions
- 1Add softened unsalted butter, brown sugar, granulated sugar, and flour to a bowl.
- 2Mix the ingredients together until a crumble topping is formed.
- 3Add unsalted butter, granulated sugar, and brown sugar to a bowl.
- 4Mix until well combined.
- 5Scrape down the sides of the bowl with a spatula.
- 6Add eggs, vanilla, and vanilla extract.
- 7Mix until well combined.
- 8Scrape down the sides of the bowl with a spatula.
- 9Add AP flour, cornstarch, baking powder, and salt.
- 10Mix until well combined.
- 11Add fresh blueberries and gently fold them into the dough.
- 12Add blueberry jam and swirl it into the dough.
- 13Scoop out 13 equal-sized dough balls and place them on a baking sheet.
- 14Top with the crumble topping.
- 15Bake for approximately 14 minutes.
- 16In a bowl, add powdered sugar, lemon extract, and milk.
- 17Whisk until a smooth icing is formed.
- 18Once cookies have cooled, drizzle them with icing.
- 19Top with lemon zest.
Ingredients
- 6 tbsp unsalted butter, softened
- 6 tbsp brown sugar
- 2 tbsp granulated sugar
- 0.75 cup flour
- 2 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 0.5 cup brown sugar
- 2 large eggs, room temp
- 0.5 tsp vanilla
- 2 tsp vanilla extract
- 3 cups AP flour
- 3 tbsp cornstarch
- 1 tsp baking powder
- 0.75 tsp salt
- 1 cup fresh blueberries
- 5 tbsp blueberry jam
- 1.5 cup powdered sugar
- 1 tsp lemon extract
- 2 tbsp milk
Equipment
bowlmixerspatulaice cream scoopbaking sheetwhiskgrater
Tips
- fold in gently, do not break them open when adding fresh blueberries to the dough
- swirl blueberry jam into dough
- do not chill dough
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