Blueberry Breakfast Crumble

Our breakfast routine has been in a constant state of flux since we made the switch from homeschooling to sending the kids to school. Our breakfast routine used to be rather long and lazy. But our mornings aren’t like that now and we hitting the ground running every morning. To say it’s been an adjustment would be a huge understatement.

So I’ve focused a lot of energy lately on finding some really good breakfast food that I can make ahead of time and that will last us for at least two mornings. Our old standards of pancakes, waffles and crepes just take too long for the kids to eat, even if I have them ready ahead of time.

This blueberry breakfast crumble has been a great addition to our new routine. It can be cut into bars and eaten in a hurry for those mornings when we’re all moving a little slowly, or it can be heated slightly and serve with a splash of milk or even whipped cream on days when we all have acts together.


Blueberry Breakfast Crumble

  • 2 c. oats
  • 1/2 c. brown sugar
  • 1/4 c. sliced almonds, optional
  • 1/4 c. flour
  • 1/2 t. baking soda
  • 1/2 t. cinnamon
  • 1/2 c. butter or margarine, melted
  • 2 c. blueberries, fresh or frozen
  • 1/2 c. sugar
  • 1/4 c. flour
  • 1 t. almond or vanilla extract
  • 1 c. flour
  • 1/2 c. brown sugar
  • 1/2 t. cinnamon
  • 1/4 c. butter or margarine, cut into small pieces

1. In a large mixing bowl, combine oats, 1/2 c. brown sugar, 1/4 c. sliced almonds, 1/4 c. flour, baking soda and 1/2 t. cinnamon. Pour in melted butter or margarine and stir to combine. Press into 2 greased cake pans (or 1 13×9 casserole dish).

2. In the same bowl, toss blueberries with sugar, 1/4 c. flour and almond or vanilla extract. Spread onto pressed crust.

3. Wipe out bowl and combine 1 c. flour, 1/2 c. brown sugar and cinnamon. Cut in butter or margarine until crumbly. Sprinkle over the blueberries.

4. Bake at 375 degrees for 25-35 minutes, until set and golden brown on top.

Stop by Blessed With Grace for more Tempt My Tummy Tuesday and Balancing Beauty and Bedlam for more Tasty Tuesday.

16 thoughts on “Blueberry Breakfast Crumble

  1. Oh good grief! Have you any idea how many of your recipes I have bookmarked? I can hardly wait to try this crumble. Have to wait til the weekend though, my husband has to lose another pound this week before he weighs-in at work (he’s in the military). But this will be a fantastic “congratulations for making weight” breakfast on Saturday morning.

  2. Wow! Looking good Kate. I like the idea that you can cut it and serve to go! We now have the same breakfast dilema with school and all!

  3. looks great… I’m always in the mood for something blueberry.

    Q. for you: I haven’t looked around too much- but do you have any delicious blueberry smoothie type things that include wheat germ? I’ve heard of it before – but haven’t found anything – for what I’m thinking. just thought I would ask…

  4. This recipe was Awesome! I tried it yesterday, and it is definitely a keeper! it is a great recipe to use in season blueberries, I enjoyed it a lot, and am thinking of future possibilities for the filling, I am thinking next time I would do 1/2 and 1/2 blueberries and apples, and then maybe a straight apple filling. I bet peaches would be tasty too! Thanks for the great recipe.

  5. I served this recipe for Sunday brunch today, and it was very well received by my family. It was very easy to make, and now I have leftovers for the week ahead. Thanks so much.

  6. Disappointed. I was so excited when I found the recipe. So, I had to try it. I recently made it and I don’t think I will be making this anytime soon. Its title is Blueberry “BREAKFAST” Crumble and it was definitely not for breakfast. It was more of a dessert. But I have to say, it was pretty good when i tried it.

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