Breastfeeding Friendly Blueberry Lemon Crumble
Bubbling blueberry filling peeking through a golden, coconut-kissed crumble is the kind of dessert that feels indulgent but is built entirely from wholesome, real-food ingredients. Blueberries are a standout fruit for nursing parents — packed with antioxidants and naturally sweet — and here they're brightened with fresh lemon juice, lemon zest, and a hint of ground ginger for a filling that smells incredible as it bakes. The crumble topping comes together with cassava flour, tapioca starch, shredded coconut, and solid coconut oil, so there's no refined flour, no dairy, and no ingredients you'd need to second-guess while breastfeeding. Honey does all the sweetening throughout, keeping things gentle and unprocessed from filling to topping. Arrowroot starch thickens the berry layer beautifully as it cools, giving you those gorgeous, jammy scoops rather than a watery puddle. The whole thing bakes until the edges are actively bubbling and the topping taps firm and golden — a satisfying, nourishing treat that doesn't ask you to compromise on flavor or comfort.
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Learn more →Ingredients
6 servings
For the filling
- 5 cups fresh or frozen blueberries
- 2 tbsp arrowroot starch
- 2 tbsp honey
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
For the crumble
- ¾ cup cassava flour
- ¼ cup tapioca starch
- ½ cup unsweetened shredded coconut
- 3 tbsp honey
- 4 tbsp coconut oil, solid
- 1 tsp lemon zest
- ¼ tsp ceylon cinnamon
- ¼ tsp fine sea salt
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish with coconut oil.
- 2
In a large mixing bowl, combine the blueberries, arrowroot starch, 2 tbsp honey, lemon juice, 1 tsp lemon zest, ground ginger, and 1/4 tsp salt. Toss until the berries are evenly coated and the starch is no longer visible as dry powder. Transfer the filling to the prepared baking dish and spread into an even layer.
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