Blueberry Nut Crunch Recipes

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 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.

CINNAMON-BLUEBERRY CRUNCH

Steps:

• Position rack in top third of oven and preheat to 400°F. Place berries in 11x7-inch glass baking dish. Add 3/4 cup sugar, lemon juice, and 1 1/2 teaspoons cinnamon; mix gently. Bake berry mixture until juices are bubbling, about 40 minutes.
• Meanwhile, mix flour, butter, remaining 1/2 cup sugar, and 1 teaspoon cinnamon in medium bowl. Rub topping together with fingertips, pressing until small moist clumps form.
• Mix 2 tablespoons topping into warm berry mixture. Let stand 2 minutes. Sprinkle remaining topping over berry mixture. Bake until fruit is bubbling thickly and topping is golden brown and crisp, about 50 minutes longer. Let stand 10 minutes; serve with ice cream.

BLUEBERRY PECAN CRUNCH CAKE

Steps:

• Heat oven to 350 degrees and butter a 9-by-9-inch metal pan.
• In a large bowl, whisk together the sour cream, butter, eggs, vanilla and salt until everything is well combined. Whisk in sugar. Add the dry ingredients in this order: baking powder, baking soda and cinnamon, whisking well in between additions. Then, whisk in the flour until just combined. Fold in blueberries.
• Using a spatula, scrape the batter into the pan, smoothing the top. Sprinkle with the nuts and Demerara sugar. Bake until the top is golden and puffed, and a toothpick inserted into the center of the cake comes out clean, about 50 to 60 minutes. Transfer the cake to a rack, and let it cool in the pan.

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.

BLUEBERRY CRUNCH

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.

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.