Recipe: Blueberry Crunch
Here’s a simple recipe to try that is delicious. I made it the other day to share at a company meeting and it definitely was a hit!
Blueberry Crunch
2 cans blueberry pie filling
1 tsp. lemon juice
1 box yellow cake mix
1/2 cup butter (melted)
1/2 cup chopped pecans
Spray the bottom of a 13 x 9″ cake pan with Pam cooking spray. Pour both cans of blueberry pie filling in the pan. Sprinkle the lemon juice over the top. In a separate mixing bowl, mix the cake mix with melted butter. Add the pecans and stir until crumbly. Sprinkle over the top of the blueberries. Bake for 30-35 minutes. Serve warm, or cold. Top with Reddi Wip topping.
Enjoy!
Barb
Posted in Cooking in your kitchen on February 19th, 2010 by Barb | | 0 Comments
