EASY BLUEBERRY CRUNCH DUMP CAKE RECIPE
This Easy Blueberry Crunch Dump Cake recipe is so simple to make! You dump all the ingredients together, then bake, and you have a delicious dessert perfect for everything from a family celebrations to holidays.
Provided by Brandie Valenzuela
Categories Dessert
Number Of Ingredients 8
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 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 PECAN CRUNCH CAKE
Topped with coarse Demerara sugar and chopped pecans, this might just be the crunchiest coffee cake you've ever made. It's also one of the easiest, as it's quickly whisked together in just one bowl. Soft, juicy blueberries dot the cinnamon-scented batter, making jammy pockets in the tender crumb. It will keep at room temperature for up to three days, though the topping does lose a little texture the longer it sits. But this cake is so good, its keeping qualities may be beside the point.
Provided by Melissa Clark
Categories easy, cakes, dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 13
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 CAKE
This is a recipe I found from 1998, by a 94 year old gentleman named Leon Kingsley,from Marshfield,Massachusetts. The recipe was posted in a cooking magazine. His passion for cooking included his rich heritage and family traditions. This recipe is my first "go to" when blueberries are in season. SO moist and delicious! Easy...
Provided by Deb Crane
Categories Fruit Breakfast
Number Of Ingredients 15
Steps:
- 1. In a bowl, combine the first four ingredients; cut in the cold butter until crumbly. Set aside.
- 2. In a large mixing 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.
- 3. Spoon 2/3rds of the batter into a greased springform pan. Sprinkle with 2/3rds of the crumb mixture. Top with blueberries and remaining batter. Top with remaining crumb mixture.
- 4. Bake @350 degrees for 65-70 minutes or until toothpick inserted comes out clean near the center of the cake. Allow to cool for 10 minutes before removing the sides of the pan.
BLUEBERRY CRUNCH CAKE
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
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 :
BLUEBERRY CRUNCH COFFEE CAKE
Make and share this Blueberry Crunch Coffee Cake recipe from Food.com.
Provided by fluffernutter
Categories Breads
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine the flours, sugar, baking powder and salt in a bowl. Beat the oil, egg and milk and add to dry ingredients; beat just until blended.
- Pour into a greased 9-inch baking pan, then spread the berries over the batter.
- Mix the topping ingredients in a blender or food processor; crumble the mixture over the cake.
- Bake at 375 degrees for 25 to 35 minutes or until center is set.
Nutrition Facts : Calories 368.3, Fat 10.3, SaturatedFat 3.6, Cholesterol 48.3, Sodium 365.1, Carbohydrate 65.6, Fiber 3.6, Sugar 38.3, Protein 6.4
BLUEBERRY CRUNCH
Not sure where I got this recipe from--on another website somewhere I think. Kind of a "dump" style recipe. Use fresh berries, canned or frozen (thawed).
Provided by Boyz 5
Categories Dessert
Time 55m
Yield 1 cake
Number Of Ingredients 7
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
A family favorite that has my hubby coming back for seconds. Serve warm with ice cream or whipped cream.
Provided by CoOkInGnUt
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 50m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 344.6 calories, Carbohydrate 64.7 g, Cholesterol 20.3 mg, Fat 8.8 g, Fiber 3.4 g, Protein 4.3 g, SaturatedFat 5 g, Sodium 283.5 mg, Sugar 38.1 g
BLUEBERRY CRUNCH CAKE
This was in the local paper and it's very good. Make sure to use fresh berries with this one. Prep time includes 20 minutes cooling time.
Provided by _Pixie_
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 329.3, Fat 14.9, SaturatedFat 9, Cholesterol 57.8, Sodium 393.5, Carbohydrate 46.1, Fiber 1.9, Sugar 20.2, Protein 4.1
BLUEBERRY CRUNCH CAKE (PAULA DEEN)
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
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 DESSERT
Make and share this Blueberry Crunch Dessert recipe from Food.com.
Provided by Ceezie
Categories Dessert
Time 50m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 7
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 CRUMB CAKE
It's easy to find an occasion to serve this cake - breakfast, brunch, lunch, dinner or snacktime will do. The dominant flavor here is the berries. Don't be tempted to increase the amount of walnuts in the topping - scarcity makes them even more delightful.
Provided by Emily Weinstein
Categories salads and dressings, dessert
Time 2h
Number Of Ingredients 19
Steps:
- Getting ready: Center a rack in the oven and preheat the oven to 350 degrees. Butter an 8x8-inch pan (Pyrex is great for this) and put it on a lined baking sheet.
- To make the crumbs: Put all the ingredients except the nuts in a food processor and pulse just until the mixture forms clumps and curds and holds together when pressed. Scrape the topping into a bowl, stir in the nuts and press a piece of plastic against the surface. Refrigerate until needed. (Covered well, the crumb mix can be refrigerated for about 3 days.)
- To make the cake batter: Using your fingertips, toss the blueberries and 2 teaspoons of the flour together just to coat the berries; set aside. Whisk together the remaining 2 cups flour, the baking powder, soda, salt, cinnamon and nutmeg.
- Working in the bowl of a stand mixer or in another large bowl, rub the sugar and zest together with your fingertips until the sugar is moist and aromatic. Add the butter and, with the paddle or whisk attachment, or with a hand mixer, beat the sugar with the butter at medium speed until light, about 3 minutes. Add the eggs one by one, beating for about 1 minute after each addition, then beat in the vanilla extract. Don't be concerned if the batter looks curdled - it will soon smooth out. Reduce the mixer speed to low and add the flour mixture and the buttermilk alternately, the flour in 3 parts, the buttermilk in 2 (begin and end with the dry ingredients). You will have a thick, creamy batter. With a rubber spatula, gently stir in the berries.
- Scrape the batter into the buttered pan and smooth the top gently with the spatula. Pull the crumb mix from the refrigerator and, working with your fingertips, break it into pieces. There's no need to try to get even pieces - these are crumbs and they're supposed to be lumpy and bumpy and every shape and size. Scatter the crumbs over the batter, pressing them down ever so slightly.
- Slide the sheet into the oven and bake 55 to 65 minutes, or until the crumbs are golden and a knife inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool just until it is warm or until it reaches room temperature.
Nutrition Facts : @context http, Calories 284, UnsaturatedFat 6 grams, Carbohydrate 39 grams, Fat 13 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 210 milligrams, Sugar 21 grams, TransFat 0 grams
More about "blueberry crunch cake recipes"
JUDY'S EASY BLUEBERRY CRUNCH DESSERT RECIPE - THE …
From thespruceeats.com
4.3/5 (72)Total Time 55 minsCategory Dessert, CakeCalories 607 per serving
PINEAPPLE BLUEBERRY CRUNCH CAKE | PAULA DEEN
From pauladeen.com
BLUEBERRY BRUNCH CAKE - THE COOKIN CHICKS
From thecookinchicks.com
EASY FRESH BLUEBERRY CRUMB CAKE RECIPE - THE SPRUCE …
From thespruceeats.com
BLUEBERRY CRUNCH CAKE - PLOWING THROUGH LIFE
From plowingthroughlife.com
BEST BLUEBERRY CRUNCH RECIPE - RELUCTANT ENTERTAINER
From reluctantentertainer.com
BLUEBERRY COFFEE CAKE (AKA BOY BAIT) - ONCE UPON A …
From onceuponachef.com
BLUEBERRY CRUNCH CAKE - AN EASY DELICIOUS DUMP CAKE …
From walkingonsunshinerecipes.com
4.5/5 (11)Total Time 50 minsCategory DessertsPublished Jun 17, 2020
BLUEBERRY CRUNCH - BIGOVEN
From bigoven.com
BRIGHTEN YOUR DAY WITH THIS LEMON BLUEBERRY CRUMB …
From allrecipes.com
BLUEBERRY CRUNCH CAKE - GRANDBABY CAKES
From grandbaby-cakes.com
EASY BLUEBERRY CRUMB CAKE RECIPE - CHATELAINE
From chatelaine.com
BLUEBERRY DUMP CAKE RECIPE (JUST 4 INGREDIENTS) | THE KITCHN
From thekitchn.com
BLUEBERRY CRUNCH CAKE ON A PLATE WITH A FORK AND CANDIED
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #desserts #fruit #canadian #dinner-party #summer #cakes #seasonal #berries #blueberries #4-hours-or-less
You'll also love