Blueberry Nut Crunch Food

EASY BLUEBERRY CRUNCH DUMP CAKE RECIPE

Steps:

• Preheat oven to 350 degrees F. Grease a 13×9″ baking dish. In a bowl, combine blueberries with 1 tablespoon melted butter. Sprinkle with sugar and gently coat blueberries with the sugar.
• Pour pineapple into the bottom of the baking dish evenly. Sprinkle blueberries and sugar evenly over pineapple. Sprinkle dry yellow cake mix evenly on top of blueberries. Drizzle melted stick of butter on top of cake mix. Sprinkle pecans on top of cake mix/butter.
• Bake at 350 degrees for 45-55 minutes or until top is browned.

BLUEBERRY CRUNCH

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.

BLUEBERRY-APPLE CRUNCH

Steps:

• Grease a microwave-safe 2-quart casserole dish.
• Mix flour, brown sugar, oats, graham cracker crumbs, and cinnamon together in a bowl; stir in butter until well mixed. Press 1/2 the oat mixture into the prepared casserole dish. Spread apples and blueberries over oat mixture; drizzle with lemon juice.
• Stir white sugar and cornstarch together in a microwave-safe bowl; mix in water and vanilla extract until smooth. Heat sugar mixture in the microwave, stirring every 45 seconds, until sauce is thick and nearly clear, 2 to 4 minutes. Pour sauce over fruit layer and sprinkle remaining oat mixture over top.
• Heat in microwave at 70 percent power until fruit is tender and juice is bubbling, 8 to 10 minutes. Cool slightly before serving.

BLUEBERRY CRUNCH

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.

RIDICULOUSLY EASY BLUEBERRY CRUMBLE

Steps:

• Heat oven to 375 degrees Fahrenheit.
• Add blueberries, lemon juice, 2 tablespoons of flour, sugar, and pinch of salt to a 9-inch pie dish (or use a 2-quart baking dish). Toss well until combined.
• Combine flour, oats, sugar, and the salt in a medium bowl. Add the melted butter then stir until all the flour has been moistened by the butter and topping is crumbly.
• Sprinkle over blueberry filling. (We like to use our hands to do this. As we sprinkle, we press the crumbles together to create larger clumps of topping.)
• Bake 25 to 35 minutes until juices are thickened and the topping has turned light golden brown. Cool 10 minutes, and then serve.

BLUEBERRY PECAN CRUMBLE

Steps:

• Preheat the oven to 350 degrees F.
• For the topping: Put all topping ingredients in a bowl and rub together with your hands until mixture sticks together in small clumps.
• Pour the blueberries into a 9 by 13-inch baking dish. Squeeze the lemon juice over the berries, sprinkle the sugar and flour over them and toss until the berries are coated with sugar.
• Scatter the topping over the berries in an even layer. Bake until the topping is golden brown and the berry juice is bubbling up through the topping, about 45 to 50 minutes.

BLUEBERRY CRUNCH

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 CAKE

Steps:

• In a bowl, combine the first four ingredients; cut in the butter until crumbly. Set aside. In a 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. Spoon two-thirds of the batter into a greased 9-in. springform pan. Sprinkle with two-thirds of the reserved crumb mixture. Top with blueberries and remaining batter and crumb mixture. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing sides of pan. Dust with confectioners' sugar.

EASY BLUEBERRY CRISP

Steps:

• Preheat the oven to 375°F.
• Grate the rind of the lemon and squeeze the juice of half of the lemon.
• Toss blueberries, with sugar, lemon rind, 1 tablespoon lemon juice and 3 tablespoons flour. Place in a 2qt baking dish.
• With a fork, combine the butter, brown sugar, oats, flour, nuts if using and cinnamon until crumbled. Sprinkle over blueberries.
• Bake 35-40 minutes or until the top is golden brown and the fruit is bubbly. Cool slightly and serve warm.

BLUEBERRY NUT CRUNCH

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 NUT CRUNCH

Steps:

• Grease a 13x9-inch pan. Pour pineapple and juice in. Sprinkle blueberries over pineapple. Pour 3/4 cup sugar over berries, sprinkle cake mix dry over berries.
• Melt margarine and pour over cake. Pour remaining sugar over this and sprinkle nuts over this.
• Bake at 350 for 30 min. to 40 min. Cut through with a spoon in several places to let juices come through and cook 10 or 15 more minutes. Can be served with Cool Whip or ice cream.