Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!

Thicker fruit filling: following some comments on similar recipes (Blueberry Dump Cake and Blueberry Cobbler recipe) you can add a teaspoon or two of cornstarch to the blueberry mixture, especially if using frozen berries which tend to release more liquid. Some of my readers felt that without a thickening agent the blueberry filling was not firm enough. 

Lemon: the amounts of juice and zest are easily customizable. Lemon zest is stronger and makes desserts more bitter, so you can use an extra squeeze of fresh lemon juice and reduce the zest, for example. Just follow your taste buds.

Coconut crumble: mix 1/2 cup flour with 3/4 cup shredded unsweetened coconut, 1/2 cup light brown sugar, and 1/4 teaspoon ground cinnamon in a medium bowl. Add 4oz (120g) of cold butter, in pieces, and work with your hands or a pastry cutter until it's the size of peas. Sprinkle on top of the blueberries and bake as instructed above. 

Ratio: these types of desserts can be adjusted to your personal taste when it comes to the proportion of fruit and topping you use. I like more fruit and a crisper topping, but for example, my father likes a more floury topping (I know!) so I use less butter when he's coming over. Play around until you find what works for you and your family.

Pie: if you add a pie crust you can easily make a fantastic blueberry crumble pie with this recipe. I like the Perfect Flaky Pie Crust recipe (with shortening and barely sweet), or the Sweet Shortcrust Pastry recipe if you want a more French-style, all-butter version.

Bars: you can easily make blueberry crumble bars with this recipe if you add a base layer. This can be a shortbread base (like the one in the Apple Pie Crumb Bars) or a cookie crust base like we use in the Baked Cheesecake recipe.