Blueberry Crunch

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Who: Richland County Farm Bureau
Cost: $20.95 includes shipping
Details: Hard-backed, ring bound
Pages of recipes: 235
Send checks to: Richland County Farm Bureau, 710 N. West St., Olney, IL 62450;
call 618-393-4116; or email riccofb@frontier.com

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Blueberry Crunch
This recipe can be made with a 1 lb. 5 oz. can of blueberry pie filling.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Cook 2 cups of berries with the cornstarch and sugar, then add the other 2 cups and cook until hot and thickened. Let cool.
  2. Preheat oven to 350 degrees.
  3. Spread blueberry filling in the bottom of a 9-inch square pan. Sprinkle with 1 teaspoon lemon juice.
  4. Combine dry cake mix, nuts and melted butter. Mixture will be crumbly. Sprinkle over blueberry filling.
  5. Bake for 40 to 45 minutes until golden brown.
  6. Serve with ice cream, whipped cream, or serve warm with heavy cream.
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