Lemon Blueberry Mascarpone Crumble with Shortbread-Almond Topping

A bowl of blueberry crumble topped with a scoop of vanilla ice cream, surrounded by blueberries, lemon, cookies, and a vase with white flowers on a light surface.

Lemon Blueberry Mascarpone Crumble with Shortbread-Almond Topping

This exquisite Lemon Blueberry Mascarpone Crumble features a jammy, lemon-kissed blueberry filling topped with dollops of creamy, sweetened mascarpone cheese and a buttery shortbread-almond crumble. It is the ultimate bright and decadent summer dessert!

Course Dessert

Cuisine American

Keyword apple dessert recipe, blueberry dessert, blueberry dessert recipe, crumble recipe, easy crumble recipe, easy desserts, fruit crumble, fruit dessert recipe, fruit desserts, lemon blueberry crumble, Lemon Blueberry Crumble (With Creamy Mascarpone), lemon blueberry dessert

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 521kcal

Author Janine Waite

Ingredients

Blueberry Filling

4 cups fresh blueberries If using frozen check out answer in FAQs
6 tbsp granulated sugar
3½ tbsp cornstarch
4 tsp fresh lemon juice
2 tsp lemon zest
½ tsp vanilla extract
⅕ tsp salt

Mascarpone Layer

6 oz mascarpone cheese Slightly softened
4 tsp graulated sugar
2 tsp lemon zest
½ tsp vanilla extract

Shortbread Almond Crumble Layer⅔

⅔ cup crushed shortbread cookies
⅔ cup flour
6 tbsp almond flour
6 tbsp light brown sugar
6 tbsp cold unsalted butter Cubed. Keep it cold so your topping clumps perfectly!Ground Cinnamon (1/4 teaspoon)
¼ tsp ground cinnamon
⅛ tsp salt

Instructions

Pre-Cook the Blueberry Filling

In a medium saucepan, combine the blueberries, sugar, cornstarch, lemon juice, lemon zest, vanilla extract, and salt.
Cook over medium heat, stirring gently, for about 5 to 7 minutes until the mixture thickens, bubbles, and resembles a luscious blueberry pie filling.
Pour the hot filling directly into your chosen baking dish.

Make the Mascarpone Layer

In a small bowl, whisk together the mascarpone cheese, sugar, lemon zest, and vanilla extract until smooth.

Mix the Shortbread Crumble Topping

In a medium bowl, combine the crushed shortbread, all-purpose flour, almond flour, light brown sugar, cinnamon, and salt. Add the cold, cubed butter. Work the butter into the dry ingredients with your fingers or a pastry blender until the mixture forms clumpy, buttery crumbs.

Assemble and Bake

The Mascarpone Dollops: Take spoonfuls of the sweetened mascarpone mixture and dollop them evenly over the warm blueberry filling. Do not spread them out—leaving them in distinct dollops creates pockets of creamy goodness in every bite.
The Crumble: Evenly sprinkle the shortbread-almond crumble topping over the entire dish, covering both the berries and the mascarpone dollops.
Bake: Bake at 350°F (175°C) for 30 to 35 minutes. Check around the 30-minute mark; the topping should be golden brown and the blueberry filling should be bubbling lazily around the edges.

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