Blueberry Crunch

Don’t be blue!

It’s blueberry season. To celebrate these juicy wonders, we wanted to give you a few “throwback” Finest Cooking recipes to get those creative cooking juices flowing.

Blueberry Crunch

Course Dessert
Servings 9


  • 1 package yellow deluxe cake mix
  • 1/2 cup chopped nuts optional
  • 1/2 cup (1 stick) butter or margarine melted
  • 1 teaspoon Lemon juice

Blueberry filling

  • 4 cups blueberries
  • 1-2 tablespoons cornstarch
  • sugar to taste


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


Nutrition information: 458 calories; 18.5g fat; 446mg sodium; 70.8g carbohydrates; 4.9g protein.