Blueberry Lemon Crumble

14m
Serves 13
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Directions

  1. 1Add softened unsalted butter, brown sugar, granulated sugar, and flour to a bowl.
  2. 2Mix the ingredients together until a crumble topping is formed.
  3. 3Add unsalted butter, granulated sugar, and brown sugar to a bowl.
  4. 4Mix until well combined.
  5. 5Scrape down the sides of the bowl with a spatula.
  6. 6Add eggs, vanilla, and vanilla extract.
  7. 7Mix until well combined.
  8. 8Scrape down the sides of the bowl with a spatula.
  9. 9Add AP flour, cornstarch, baking powder, and salt.
  10. 10Mix until well combined.
  11. 11Add fresh blueberries and gently fold them into the dough.
  12. 12Add blueberry jam and swirl it into the dough.
  13. 13Scoop out 13 equal-sized dough balls and place them on a baking sheet.
  14. 14Top with the crumble topping.
  15. 15Bake for approximately 14 minutes.
  16. 16In a bowl, add powdered sugar, lemon extract, and milk.
  17. 17Whisk until a smooth icing is formed.
  18. 18Once cookies have cooled, drizzle them with icing.
  19. 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