Blueberry Crunch Cake Paula Deen Recipes

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BLUEBERRY CRUNCH CAKE (PAULA DEEN)



Blueberry Crunch Cake (Paula Deen) image

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

1 (20 ounce) can crushed pineapple in juice
1 (21 ounce) can blueberry pie filling
1 (18 1/4 ounce) box butter recipe cake mix
1 cup chopped pecans
3/4 cup butter, melted

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 CRUNCH CAKE



Blueberry Crunch Cake image

At 94 years of age, I don't have the energy to do all the things I once did...but I can still get enthused about whipping up my favorite culinary concoctions! I tend to bake many desserts due to my sweet tooth, and this blueberry crunch cake is one of my personal favorites. -Leon Kingsley, Marshfield, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8-10 servings.

Number Of Ingredients 15

1/2 cup packed brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/3 cup finely chopped pecans
1/3 cup cold butter
CAKE:
1/2 cup butter, softened
3/4 cup sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1-1/2 cups blueberries

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.

Nutrition Facts :

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