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Title: Blueberry Crisp Categories: Cake Yield: 6 Servings 4 c Blueberries, thawed if -necessary 1 tb Lemon juice 1 c Sugar 2 1/2 tb Cornstarch 1/2 ts Ground cinnamon 1/2 ts Ground nutmeg 1/2 ts Fresh grated lemon peel ----------------------------------TOPPING---------------------------------- 1/2 Box plain yellow cake mix 8 tb Butter, melted 1/2 c Pecans Preheat oven to 350F. Put the blueberries in a medium sized bowl, add the lemon juice, and toos gently. Mix together the sugar, cornstrach, cinnamon, nitmeg, and lemon peel. add the blueberries and mix genyly. Turn into a greased 9-inch square baking pan . Sprinkle the dry cake mix over the top; drizzle with the melted butter and sprinkle with the pecans. Bake for 45 to 50 minutes, or until golden brown. Serve warm or cold with ice cream. NOTES : A full box of cake mix is 18.25 oz. Use half now and save the other half for the next time- which should be soon. Recipe by: Mr. Food Posted to MC-Recipe Digest V1 #654 by Cathy |