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Lemon Blueberry Corn Biscuit Crumble

This springtime dessert has sweet, juicy blueberries and tart lemon topped with a buttery Corn Biscuit crumble topping. It's simple, rustic and perfect for spring entertaining!



Lemon Blueberry Corn Biscuit Crumble

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For the blueberry filling:

  • 3 c. fresh or frozen blueberries
  • 1/4 c. sugar
  • 1 T. lemon zest
  • 2 T. lemon juice
  • 1 T. cornstarch
  • Pinch of salt

For the Corn Biscuit crumble:

  • 1 pkg. Effie's Corn Biscuits
  • 5 T. unsalted butter, melted
  • 2 T. brown sugar
  • 1/2 t. cinnamon
  • Pinch of salt
  • Vanilla ice cream, for serving

Preheat oven to 350.

Combine the blueberries, sugar, lemon zest, lemon juice, cornstarch and salt in a large bowl. Toss gently until the berries are coated.

Pour the berries into an 8x8 baking dish.

Place the Corn Biscuits into a resealable bag and crush until they resemble coarse crumbs.

Pour the Corn Biscuit crumbs into a bowl and mix in the melted butter, brown sugar, cinnamon and salt. Stir together until the biscuits are coated.

Sprinkle the crumble evenly over the blueberries.

Bake for 30-35 minutes, until the topping is golden and the blueberries are bubbling.

Allow to cool slightly before serving with vanilla ice cream.