Nae Nae’s Blueberry Crumble Pie

Submitted by Jenae Bethers - added 8/20/26

⏱ 60 min. 🍽 Serves 8 servings

Besides açaí bowls, no dessert is more obsessively served in our home than this one…especially when it’s blueberry-pickin’ season! (Originally shared in the University Ward Cookbook.)

Ingredients

• 5 cups FRESH blueberries
• 9-in Keebler reduced-fat graham cracker crust (Keebler crusts are worth it!!)
• 3/4 cup packed brown sugar
• 3 Tbsp. all-purpose flour
• 1 1/2 tsp. vanilla
• 1/4 tsp. grated lemon rind
• 8 oz. low-fat sour cream
• 1/4 cup dry breadcrumbs
• 1 Tbsp. sugar
• 1 Tbsp. melted butter (don’t overmelt)

Instructions

1. Preheat oven to 375°F.
2. Put blueberries in crust; set aside.
3. Combine brown sugar, flour, vanilla, rind, and sour cream; spread over blueberries.
4. Combine breadcrumbs, sugar, and butter; sprinkle over sour cream mixture.
5. Bake for 40 min or until set and crumbs are lightly browned.
6. Cool for 1 hour on a wire rack.

Photos from ward members

by Jenae Bethers

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