Blueberry Crumble Recipe
This time of the year reminds us of what we miss most about Sweden, the beautiful summers. Family and friends share photos on social media and we can only dream of the long days, the beautiful scenery and being on holidays. This year is a “Blueberry Year” in Sweden, there are a lot more blueberries than usual. Berries, grow wild in the pine forests in Scandinavia and thanks to an official right that is unique to Sweden, anyone is free to go berry picking in the wild. 

"The Right of Public Access", or 'Allemansrätten' as the Swedes call it, invites everyone to move freely and explore the beauty of countryside Sweden. As long as you "do not disturb and do not destroy", you are welcome to enjoy nature as much as you want. In July and August it is season for blueberries and blackberries, and later into the autumn for lingonberries and cloudberries. There are also lots of mushrooms in the wild but you need to be careful with what you pick so it is an edible kind. 🍄

Blueberries are so yummy and full of antioxidants and vitamins. Growing up we used to have them fresh with sweetened cream or ice cream, while our grandmothers rather made blueberry jam and blueberry crumble from the berries.

Blueberry Crumble Recipe

Serves 6 | Cooking time 25 min

  • 450 g blueberries (fresh or frozen)
  • 50 ml sugar
  • 1 tbsp potato flour

For the crumble:

  • 75 ml sugar
  • 150 ml oats
  • 100 ml flour
  • 125 g butter room temperature


  1. Heat the oven to 225°
  2. Put the blueberries, sugar and potato flour in a baking dish (approx 25cm wide)
  3. Mix sugar, oats, flour and butter to a crumble texture
  4. Spread the crumble mixture over the berries
  5. Bake for 20 min
  6. Serve with whipped cream, ice cream or custard