Posted by Karen on November 21, 2001 at 20:02:21:
In Reply to: blue berry desert recipe's posted by millie on November 21, 2001 at 06:49:04:
Blueberry Dump Cake
1 (18.5 ounce) package yellow cake mix
4 cups fresh blueberries
1/2 cup white sugar
1/2 cup butter, melted
1 teaspoon ground cinnamon
Preheat oven to 350 degrees F (175 degrees C).
Mix berries, sugar, and cinnamon in the bottom of a 9 x 13 inch pan. Cover berries with dry cake mix. Pour butter over cake mix, do not stir.
Bake for 30 minutes, or until light brown. Serve warm or cold. top with ice cream.
Makes 1 - 9 x 13 inch pan.
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Maine Blueberry Pudding
Wild berries have the finest flavor.
If you use cultivated berries add lemon juice to taste.
3 cups blueberries
3/4 cup sugar
1/2 cup water
6 slices buttered bread
cinnamon
heavy cream
Cook blueberries, sugar, and water together for 10 minutes. Sprinkle the buttered bread with cinnamon.
Put the bread and the berries in a loaf pan in layers. Chill in the refrigerator several hours. Slice and serve with heavy cream.
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Blueberry Dessert Pizza
1 pk white cake mix
1 1/4 c quick cooking rolled oats
1/2 c margarine or butter softened
1 egg
1/2 c chopped nuts
1/4 c firmly packed brown sugar
1/2 ts cinnamon
21 oz blueberry fruit filling
Heat oven to 350~. Grease 12" pizza pan or 13x9" pan. In large bowl,
combine cake mix, 1 cup oats and 6 tablespoons margarine at low speed
until crumbly. Reserve 1 cup crumbs for topping. To remaining crumbs
blend in egg. Press in prepared pan. Bake at 350~ for 12 minutes. In
same large bowl, add remaining 1/4 cup oats, 2 tablespoons margarine,
nuts, sugar and cinnamon, to reserve crumbs; mix well. Remove base
from oven and spread pie filling evenly over top. Sprinkle with
reserved crumb mixture. Return to oven and bake 15-20 minutes or
until crumbs are light golden brown. Cool completely. Cut in wedges
or squares.
Makes 12 servings.
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Blueberry Salad
2 (3 ounce) packages raspberry flavored gelatin mix
2 cups hot water
1 (15 ounce) can crushed pineapple, drained
1 (21 ounce) can blueberry pie filling
1 (8 ounce) package cream cheese
1/2 cup white sugar
1 cup sour cream
1 teaspoon vanilla extract
Combine hot water and gelatin; stir until dissolved. Stir in pineapple and blueberry pie filling. Pour into a 9x13 inch dish and chill in refrigerator until firm.
Cream together cream cheese and sugar. Beat in sour cream and vanilla. Spread over firm gelatin. Chill until serving.
Makes 1 - 9x13 inch dish.