Rustic Blueberry Crumble with Lemon Yogurt Recipe

This recipe offers a delightful blueberry crumble with a rustic, hearty base made from rye flour and a touch of oats. The crumble is designed to be served warm, making it a particularly comforting choice for a weekend breakfast or a satisfying dessert. The combination of sweet blueberries and tangy lemon yogurt creates a balanced flavor profile that complements the earthy notes of the rye crust. The recipe yields 6-8 servings and requires approximately 20 minutes of preparation time, followed by 45 minutes of baking. For the crumble base, you will need 150g of softened butter, ¾ dl of sugar, 2 dl of rye flour, 1 dl of oat flakes, and ½ tsp of baking powder. The filling consists of 4 dl of fresh blueberries, 1 dl of sugar, and 1 tbsp of potato starch. To prepare the lemon yogurt, you'll need the zest and juice of one lemon, finely chopped lemon balm, and 4 dl of Turkish yogurt. The instructions guide you through creaming the butter and sugar, then incorporating the dry ingredients for the base. This mixture is then pressed into the bottom and sides of a high-edged baking dish. The blueberries are tossed with sugar and potato starch before being spread over the base. The crumble is baked at 200 degrees Celsius for 40-45 minutes. While the crumble bakes, the lemon yogurt is prepared by combining the yogurt with lemon zest, lemon juice, and chopped lemon balm, with an optional touch of sugar. The warm crumble is best served with a dollop of this fresh, zesty yogurt.