Lemon-Blueberry Betty with Almond Crumbs

Juicy blueberries are layered with buttery almond crumbs and brightened with fresh lemon in this warm, comforting dessert. Baking it partially covered lets the berries soften and release their juices before the golden almond topping crisps up.

Serves: 8 | Prep Time: 20 minutes | Cook Time: 40–45 minutes | Resting Time: 15 minutes | Total Time: 1 hour 20 minutes - 1 hour 30 minutes

Why You’ll Love This Recipe

Blueberries, almond, and fresh lemon create a naturally complementary combination.
Crumbs beneath, between, and over the berries preserve the traditional layered Betty construction.
Fresh or frozen blueberries may be used.
The dessert can be assembled ahead and baked shortly before serving.

Ingredients

For the Blueberries

6 cups fresh or frozen blueberries
¼ cup granulated sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
½ teaspoon pure vanilla extract

For the Almond Crumbs

1 cup all-purpose flour
½ cup finely ground almond flour
⅓ cup packed light brown sugar
6 tablespoons cold unsalted butter, cut into small cubes
½ teaspoon pure almond extract
⅓ cup sliced almonds

For Serving

Low-sodium vanilla ice cream or plain yogurt, optional

Equipment

8-by-8-inch baking dish
Pastry cutter
Aluminum foil
Rimmed baking sheet

Instructions

1. Prepare the Oven and Baking Dish

Preheat the oven to 375°F.

Lightly coat an 8-by-8-inch baking dish with unsalted butter or cooking spray.

Place the prepared baking dish on a rimmed baking sheet to catch any juices that may bubble over during baking.

2. Prepare the Blueberries

If using fresh blueberries, rinse them only if necessary and dry them thoroughly.

Place the blueberries in a large bowl.

In a small bowl, whisk together the granulated sugar and cornstarch. Sprinkle the mixture over the blueberries.

Add the lemon juice, lemon zest, and vanilla. Gently toss until the berries are evenly coated.

If using frozen blueberries, add them directly from the freezer without thawing.

3. Prepare the Almond Crumbs

In a medium bowl, whisk together the all-purpose flour, almond flour, and brown sugar until evenly combined.

Add the cold butter and almond extract.

Using a pastry cutter or your fingertips, work the butter into the flour mixture until moist crumbs form, with some small pieces of butter remaining.

Add the sliced almonds and toss gently to distribute them throughout the crumbs.

4. Begin the Layers

Scatter approximately one-quarter of the almond crumbs evenly across the bottom of the prepared baking dish.

Spoon half of the blueberry mixture over the crumbs, including any sugar mixture remaining in the bowl.

Sprinkle another one-quarter of the crumbs evenly over the blueberries.

5. Finish Assembling the Betty

Add the remaining blueberry mixture in an even layer.

Scatter the remaining almond crumbs over the top, distributing them evenly without pressing them into the fruit.

6. Begin Baking

Loosely cover the baking dish with aluminum foil.

Bake for 25 minutes if using fresh blueberries or 30 minutes if using frozen blueberries.

The berries should begin to soften and release their juices.

7. Brown the Topping

Carefully remove the foil.

Continue baking for 15–20 minutes, or until the blueberry juices are bubbling around the edges and the almond topping is crisp and golden.

If using frozen blueberries, the dessert may require an additional 5 minutes for the filling to bubble fully.

8. Rest and Serve

Transfer the baking dish to a wire rack and let the Betty rest for at least 15 minutes.

Spoon the warm dessert into individual bowls, making sure each serving includes blueberries and almond crumbs from all the layers.

Serve on its own or with low-sodium vanilla ice cream or plain yogurt, if desired.

Cook’s Notes

Fresh or frozen blueberries work well. Add frozen berries directly from the freezer without thawing; dry fresh berries thoroughly after rinsing.
Keep the butter cold so the almond crumbs bake up crisp and tender.
Make sure the blueberry filling bubbles during baking so the cornstarch can thicken the juices.
The softened interior crumb layers are characteristic of a traditional Betty. Let the dessert rest for at least 15 minutes so the juices can thicken before serving.

Make Ahead

Prepare the almond crumbs up to 2 days ahead and refrigerate them in an airtight container.
Assemble the Betty up to 6 hours before baking, then cover and refrigerate. Bake directly from the refrigerator, adding approximately 5 minutes to the covered baking time.
The Betty may also be baked several hours ahead. Reheat it uncovered in a 325°F oven for 10–15 minutes before serving.

Storage

Cover and refrigerate leftovers for up to 4 days.
Reheat individual portions in a 300°F oven for 8–10 minutes. You may use a microwave, although the topping will soften.
To freeze, cool the Betty completely and wrap it tightly or transfer individual portions to freezer-safe containers. Freeze for up to 2 months.
Thaw overnight in the refrigerator and reheat uncovered in a 325°F oven until warmed through.

Complete the Meal

Complete your summer meal with Salmon with Tomato Sorrel Salsa and Orange, Fennel and Avocado Salad, then finish with this warm Lemon-Blueberry Betty with Almond Crumbs for a comforting berry dessert.