BLUEBERRY CRUNCH
A family favorite that has my hubby coming back for seconds. Serve warm with ice cream or whipped cream.
Provided by CoOkInGnUt
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Combine blueberries, pineapple chunks with juice, and 1 1/2 teaspoons flour in a saucepan over medium heat; cook, stirring frequently, until mixture thickens, about 5 minutes. Spread mixture into an 8-inch baking dish.
- Preheat oven to 350 degrees F (175 degrees C).
- Combine 1 cup flour, oats, brown sugar, cinnamon, and sea salt together in a bowl; mix in butter until topping is crumbly. Sprinkle topping over blueberry mixture.
- Bake in the preheated oven until topping is lightly browned, 30 to 35 minutes.
Nutrition Facts : Calories 344.6 calories, Carbohydrate 64.7 g, Cholesterol 20.3 mg, Fat 8.8 g, Fiber 3.4 g, Protein 4.3 g, SaturatedFat 5 g, Sodium 283.5 mg, Sugar 38.1 g
BLUEBERRY CRUNCH
Not sure where I got this recipe from--on another website somewhere I think. Kind of a "dump" style recipe. Use fresh berries, canned or frozen (thawed).
Provided by Boyz 5
Categories Dessert
Time 55m
Yield 1 cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Grease a 9 by 13 inch baking pan.
- Spread undrained pineapple evenly in pan.
- Follow with the blueberries.
- Sprinkle 3/4 cup sugar over the blueberries.
- Sprinkle the cake mix evenly over the blueberries.
- Drizzle the melted margarine evenly over the cake mix; followed by the 1/4 cup sugar and the pecans.
- Bake for 45 minutes.
BLUEBERRY CRUNCH DESSERT
Make and share this Blueberry Crunch Dessert recipe from Food.com.
Provided by Ceezie
Categories Dessert
Time 50m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Butter a 9x13-inch baking dish. Put pineapple, blueberries in pan; sprinkle with 3/4 cup sugar. Pour dry cake mix over blueberry mixture then drizzle melted butter over the dry mix. Sprinkle with 1/4 cup sugar and chopped pecans. Do not stir. Bake at 350° about 45 minutes.
BLUEBERRY CRUMB CAKE
Steps:
- For the cake:
- Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
- For the streusel:
- Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
- For the cake:
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
- Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,
- crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.
BLUEBERRY CRUNCH CAKE (PAULA DEEN)
This recipe comes from Jan Barley of Evergreen, North Dakota, a reader of Cooking with Paula Deen. This is an easy "dump" cake and couldn't be more tasty. My husband loved this. And yes, it has butter--Paula Deen's favorite ingredient!
Provided by pamela t.
Categories Dessert
Time 48m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Pour pineapple with juice into a 9 x 13" pan.
- Spread evenly over the bottom.
- Spoon pie filling on top evenly.
- Sprinkle dry cake mix and level with a fork.
- Sprinkle pecans over the cake mix.
- Drizzle with melted butter
- Bake 38 to 45 minutes until browned and bubbly.
- You can use fresh blueberries in place of the filling. Add 1/2 cup sugar and juice of one lemon. Let stand 20 minutes.
- You may also substitute strawberries, blackberries, cherries, peaches or raspberries.
Nutrition Facts : Calories 468.9, Fat 23.2, SaturatedFat 8.6, Cholesterol 31.4, Sodium 371.4, Carbohydrate 64.4, Fiber 3, Sugar 44.6, Protein 3.2
BLUEBERRY NUT CRUNCH
This is my Grandma's recipe. It has been in our family for many,many years. This is just a simple and delicious heirloom dessert recipe. The kids always pick the fresh berries and Grandma or Momma--someone. It is so good.
Provided by Cynthia Rivers Martinez
Categories Other Desserts
Time 55m
Number Of Ingredients 6
Steps:
- 1. Lightly grease 9 x 13 pan.
- 2. Spread undrained pineapple over bottom of pan. Add layer of Blueberries & sprinkle with 3/4 cup of sugar. Sprinkle yellow cake mix on top.
- 3. For Crunch Glaze Sprinkle the remaining 1/4C sugar & 1C chopped pecans and drizzle with 1 stick of butter
- 4. Bake 350 degrees for 25 min then take a spoon and cute to bottom of the pan in many places. Bake another 5 min.
BLUEBERRY CRUNCH
Make and share this Blueberry Crunch recipe from Food.com.
Provided by NamVetsDaughter
Categories Dessert
Time 45m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Layer first 4 ingredients. Dizzle melted butter over top layer. Bake at 350 35-40 minutes. After 25 minutes cut through cake mix to let juice bubble through.
Nutrition Facts : Calories 476.1, Fat 21.2, SaturatedFat 7.2, Cholesterol 25.4, Sodium 418.1, Carbohydrate 71.4, Fiber 2.9, Sugar 50.1, Protein 3.7
BLUEBERRY CRUNCH
This is similar to the old cherry dump cake but is adjusted to work with blueberries! It makes a beautiful desert and is a favorite around the holiday season!
Provided by Marilyn Renfro Gore
Categories Fruit Desserts
Time 1h5m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350°. In oblong cake pan, layer the following in order given. DO NOT STIR. Pineapple, blueberries, 3/4 cup sugar, and end with cake mix.
- 2. Drizzle over cake mix: melted butter, nuts (I use pecans.) and 1/4 cup of sugar.
- 3. Bake 45 minutes or until light brown. Turn off oven and let set a few minutes.
BLUEBERRY CRUNCH CAKE
This is a recipe I found from 1998, by a 94 year old gentleman named Leon Kingsley,from Marshfield,Massachusetts. The recipe was posted in a cooking magazine. His passion for cooking included his rich heritage and family traditions. This recipe is my first "go to" when blueberries are in season. SO moist and delicious! Easy...
Provided by Deb Crane
Categories Fruit Breakfast
Number Of Ingredients 15
Steps:
- 1. In a bowl, combine the first four ingredients; cut in the cold butter until crumbly. Set aside.
- 2. In a large mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Stir in vanilla. Combine flour,baking powder and salt; add to the creamed mixture alternately with milk. Mix well.
- 3. Spoon 2/3rds of the batter into a greased springform pan. Sprinkle with 2/3rds of the crumb mixture. Top with blueberries and remaining batter. Top with remaining crumb mixture.
- 4. Bake @350 degrees for 65-70 minutes or until toothpick inserted comes out clean near the center of the cake. Allow to cool for 10 minutes before removing the sides of the pan.
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