BLUEBERRY CRUMB BARS
Cheap and easy to make. Kids love them. Any berry can be used.
Provided by A. Beavers
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h
Yield 15
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
- In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and cinnamon, if desired. Use a fork or pastry cutter to blend in the shortening and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
- In another bowl, stir together the sugar and cornstarch. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
- Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.
Nutrition Facts : Calories 318.4 calories, Carbohydrate 45.3 g, Cholesterol 12.4 mg, Fat 14.4 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 3.6 g, Sodium 76.9 mg, Sugar 23.9 g
BLUEBERRY PECAN CRUMBLE
BBQ season also means fresh blueberry season -- they're at their best and their least expensive! Top them with a buttery, rich, crispy, crumbly topping laced with pecans and I'm in heaven. The tart fruitiness of the berries is the perfect thing to clean your palette after all those bold BBQ flavors. Serve with vanilla ice cream to get the full crumble experience.
Provided by Dave Lieberman
Categories dessert
Time 1h5m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- For the topping: Put all topping ingredients in a bowl and rub together with your hands until mixture sticks together in small clumps.
- Pour the blueberries into a 9 by 13-inch baking dish. Squeeze the lemon juice over the berries, sprinkle the sugar and flour over them and toss until the berries are coated with sugar.
- Scatter the topping over the berries in an even layer. Bake until the topping is golden brown and the berry juice is bubbling up through the topping, about 45 to 50 minutes.
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
Make and share this Blueberry Crunch recipe from Food.com.
Provided by Rachel7337
Categories Dessert
Time 25m
Yield 15-20 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 531.7, Fat 28.6, SaturatedFat 10.8, Cholesterol 16.6, Sodium 409, Carbohydrate 66.9, Fiber 2.2, Sugar 50.2, Protein 4
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
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
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.
More about "blueberry crunch cookies recipes"
BLUEBERRY MUFFIN COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.7/5 (52)Category Cookies
- With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together on high speed until creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the egg, vanilla extract, lemon zest, and lemon juice. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, slowly add the dry ingredients and milk. Beat everything just until incorporated. Do not overmix. Dough will be very creamy, sticky, and thick. With a spoon or rubber spatula, carefully fold blueberries into cookie dough. Handle with care because some may break a little. Cover dough tightly with aluminum foil or plastic wrap and chill in the refrigerator for 30-45 minutes and up to 2-3 days.
- Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Remove cookie dough from the refrigerator. Scoop cookie dough, about 1.5 Tablespoons each, and place 3 inches apart on the baking sheets. If desired, sprinkle each with a little coarse sugar. Gives the cookies an extra crunch. Bake for 15-16 minutes or until a cookie springs back when lightly poked with your finger. (That’s how I test them!)
BEST EVER BLUEBERRY COOKIES - SWEETEST MENU
From sweetestmenu.com
5/5 (9)Total Time 32 minsCategory CookiesCalories 235 per serving
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking paper.
- In a large mixing bowl, add butter and sugars and beat using an electric beater for a minute or two until smooth and creamy. Add egg and vanilla and beat until combined, scrapping down the sides.
- Add flour, baking soda and salt, and beat briefly until a soft cookie dough forms. Add chocolate chunks and blueberries and mix through.
- Scoop out cookie dough, roughly 1.5 tablespoons per cookie, and roll each ball smooth in your hands. Place cookie dough balls on prepared trays, leaving room for cookies to spread out in the oven.
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