Blueberry Crunch Cake Recipes

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.

LEMON BLUEBERRY CRUNCH CAKE

Steps:

• Preheat oven to 350°. Let eggs and buttermilk stand at room temperature 30 minutes., Cream butter and granulated sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon peel. In another bowl, sift together 3 cups flour, baking powder, baking soda and salt. In a separate bowl, combine 3/4 cup lemon juice, buttermilk and vanilla. Add flour and buttermilk mixture to batter alternately, beating well after each addition, beginning and ending with flour mixture. Stir in crushed cookies., Toss blueberries and remaining flour; fold into batter, taking care not to crush berries. Pour into two greased and floured 8x4-in. loaf pans lined with parchment paper. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool 10 minutes., Stir glaze ingredients together. Remove cakes from pans and place on wire racks. Drizzle glaze over cakes, allowing some to run down sides. Sprinkle with lemon peel and, if desired, additional crushed cookies.

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 CRUNCH CAKE (PAULA DEEN)

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.

BLUEBERRY CRUNCH CAKE

Steps:

• Preheat oven to 350F and spray a 9-10" springform pan with cooking spray.
• Place 1/2 cup cornmeal, flour, baking soda, baking powder and 2/3 cup brown sugar in a food processor and pulse for a few seconds until well combined.
• Add the lemon zest and butter and pulse until mixture looks like breadcrumbs.
• Add the egg and lemon juice and mix just until combined.
• Put 2/3 of the mixture in the pan and press lightly to even it in the pan.
• Sprinkle with 2 teaspoons cornmeal, the blueberries and the 2 tablespoons brown sugar (in that order).
• Crumble the remaining cake mixture evenly over the top and press down lightly.
• Bake for 35 minutes or until golden brown and a toothpick comes out clean.
• Cool for at least 20 minutes before removing the sides of the cake pan.
• Serve warm with whipped cream or ice-cream, best served within 2-3 hours of baking.

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 COFFEE CAKE

Steps:

• Mix together milk and vanilla extract; set aside.
• Preheat oven to 350 degrees; grease 9-inch springform pan.
• Coat inside evenly with flour; tap out excess flour.
• Praline Crunch: In small bowl, stir together brown sugar, flour and cinnamon.
• Add butter; using a rubber spatula or your fingers, mash in butter until well blended.
• With fork, stir in chopped pecans.
• Cake: In large bowl, with electric mixer on high speed, beat together butter and sugar until creamy, about 2 minutes.
• Beat in eggs, 1 at a time, until blended.
• Continue to beat 2-3 minutes, until light and fluffy.
• In small bowl, mix flour, baking powder and salt.
• With mixer on low speed, alternately beat flour mixture (in fourths) and milk mixture (in thirds) into butter mixture until well blended.
• Spread two thirds of the batter in prepared pan; crumble 1/3 cup Praline Crunch evenly over batter.
• Scatter frozen blueberries evenly over top.
• Carefully spread remaining batter over berries (batter will just barely cover).
• Crumble remaining Praline Crunch evenly over top.
• Bake 65-70 minutes, until a wooden pick inserted into center comes out clean.
• Let cake cool completely in wire pan on wire rack.
• Remove sides and bottom of pan; place cake on platter, top side up.
• Dust top with confectioners' sugar.

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 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.