Blueberrycrunch 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 CRISP

Steps:

• Preheat oven to 375 degrees. Make the filling: Mix blueberries, sugar, cornstarch, lemon juice, and salt in a bowl. Transfer to an 8-inch square baking dish.
• Make the topping: Stir together flour, oats, baking powder, and salt. Cream butter and sugar in a mixer until pale and fluffy. Stir dry ingredients into butter. Using your hands, squeeze topping pieces together into clumps.
• Sprinkle topping evenly over filling. Bake until bubbling in center and brown on top, about 1 hour. Transfer to a wire rack, and let cool for 30 minutes before serving.

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 CRUMBLE

Steps:

• Filling: Preheat oven to 375 degrees. In a large bowl, whisk together granulated sugar, cornstarch, and salt. Fold in blueberries and lemon juice until well coated. Transfer to an 8-inch square baking dish.
• Topping: In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and brown sugar on medium speed until light and fluffy. Add flour and salt; using your hands, mix until large pieces form. Scatter evenly over filling.
• Bake until center is bubbling, 55 minutes to 1 hour, tenting loosely with foil after 30 minutes. Let cool at least 30 minutes before serving, with vanilla ice cream if desired.

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.

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 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.

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

Steps:

• Melt margarine and mix in self-rising flour and pecans, mix well and press into bottom of long dish. Bake at 350 until lighty brown. Mix cream cheese, confectioner's sugar and cool whip and pour over cooled crust. Top with blueberry pie filling. Refrigerate.

BLUEBERRY CRISP WITH OAT CRUMB TOPPING

Steps:

• Preheat the oven to 350 F.
• Butter a shallow 2-quart casserole dish.
• In a large bowl, combine the 6 cups of blueberries, 1/3 cup of granulated sugar, 1/4 cup of instant tapioca, and 1 tablespoon of lemon juice. Mix gently to combine thoroughly.
• Transfer the mixture to the prepared casserole dish and let it stand for at least 15 minutes. This gives the tapioca time to soften.
• In another bowl combine the 1 cup of oats, 1/2 cup of flour, 1 1/2 teaspoons of cinnamon, 1/2 teaspoon of salt, 3/4 cup of melted butter, and 2/3 cup of brown sugar; stir to blend. Spoon the topping mixture over the top of the berries; spread gently, covering completely.
• Bake the blueberry crisp in the preheated oven for 45 minutes.

BLUEBERRY CRISP RECIPE

Steps:

• *The cornstarch will thicken the filling, but I've made it without and it's just as good, so feel free to omit if desired. If you like more crumble, increase the oats to 2/3 cup and butter to 8 tbsp. For all other ingredient substitutions, see notes above in this post.Preheat oven to 375 F. Grease an 8x8 pan (or double the recipe for a 9x13). If using frozen berries, thaw first. Combine berries, sweetener of choice, and optional cornstarch, then spread into the pan. Combine all remaining ingredients except butter in a mixing bowl. Cut butter into the dry ingredients with a fork or pastry cutter until small crumbles form. (If using oil, simply stir it in.) Sprinkle the crumbles evenly over the berries. Bake on the center rack 25-30 minutes or until bubbly and lightly browned. Let cool before serving, as it thickens while it cools. The crumble will also thicken overnight. Store leftovers covered in the fridge, or they can also be frozen. Serve either hot or cold. If you try the recipe, be sure to rate it below!View Nutrition Facts

BLUEBERRY CRUNCH COBBLER

Steps:

• 1. CRUST: Heat oven to 350 degrees. In large mixing bowl, combine crust ingredients. Beat until crumbly, 1 to 2 minutes, I mix mine with my hands. Press 2 cups of mixture in the bottom of an un-greased 9x13 inch baking pan. Place washed and drained blueberries over crumb crust (the crust is not baked first, blueberries go on top of raw crush). The left over crust mixture will go over top of cobbler before it goes into the oven.
• 2. FILLING: In a 2 qt sauce pan, combine filling ingredients except vanilla. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (about 18 - 20 minutes). Boil well for one minute. Stir in Vanilla Flavor, pour over blueberries, sprinkle with remaining crumbs. Bake for 50 to 60 minutes and lightly browned. Top with whipped cream.