Blueberry Lemon Cookie Crumble Recipe

When Sweet Loren's cookies started showing up in berry crumble recipes all over our feed, we knew exactly what we wanted to do.

A warm blueberry filling paired with their lemon cookies sounded like the ultimate summer dessert, especially with a scoop of vanilla ice cream and beeya seed cycling blends to top it off.

The combination is honestly so good. The warm blueberries become sweet and jammy, the lemon cookies bake into a soft, golden crumble, and the cold vanilla ice cream melts into every bite.

We especially love finishing it with beeya seed cycling blends because it is such an easy way to add more fiber, healthy fats, and nutrients that help support your body throughout the month. It turns a simple dessert into something that feels both comforting and nourishing.

Makes: 4 servings
Prep Time: 10 mins
Bake Time: 30 mins

Ingredients:

Blueberry Filling:

• 3 cups frozen wild blueberries
• 2 Tbsp honey
• 2 tsp arrowroot powder (or cornstarch), optional
• 1 tsp vanilla extract

Topping:

• 1 package Sweet Loren's Lemon Cookie Dough

For Serving:

• vanilla ice cream
• beeya seed cycling blends

Instructions:

1. Prep the Filling: Add blueberries, honey, arrowroot powder, and vanilla to a baking dish. Toss until evenly coated
2. Assemble: Break the lemon cookie dough into small chunks and scatter evenly over the blueberries.
3. Bake: Bake at 375°F for 25–30 minutes, until the blueberries are bubbling and the cookie topping is lightly golden (you can cover with foil if the top is getting too brown).
4. Cool: Allow to cool for 15 minutes so the filling can thicken.
5. Serve: Scoop into bowls and top with vanilla ice cream and a sprinkle of beeya seed cycling blends for extra nourishment.