Blueberry Crunch Cake Paula Deen Recipes

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 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 CRUMB CAKE

Steps:

• For the cake:
• Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
• For the streusel:
• Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
• For the cake:
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
• Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,
• crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.

BLUEBERRY CRUNCH DESSERT

Steps:

• Butter a 9x13-inch baking dish. Put pineapple, blueberries in pan; sprinkle with 3/4 cup sugar. Pour dry cake mix over blueberry mixture then drizzle melted butter over the dry mix. Sprinkle with 1/4 cup sugar and chopped pecans. Do not stir. Bake at 350° about 45 minutes.

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.