|WALDINE VAN GEFFEN VGHC42A|
|2½ pint||Blueberries; sort, wash|
|3 tablespoons||Fresh lemon juice|
|18¼ ounce||Pk spice cake mix|
|Vanilla, peach or strawberry ice cream or frozen yogurt, opt|
This dessert is best baked several hours ahead, completely cooled (or even made a day ahead and refrigerated), then reheated at serving time so the topping gets very crisp. If blueberries mixed with raspberries or diced fresh peaches sound more enticing to you, use a cup of your choice with about 4¼ c blueberries. Put blueberries in 8" square glass baking dish. Add lemon juice and sugar. Toss until well mixed. Spread evenly. Put cake mix in food processor fitted with metal blade. Add oil and process until mixture begins to clump together, about 1 minute. Spread topping mixture evenly over blueberries, leaving some small lumps for surface interest. Poke through topping in few places to pull some blueberries through topping. Place baking dish on baking sheet (to catch juices). Bake at 350~ until very dark brown with blueberries bubbling, about 1 hour 10 minutes. Let rest at least 30 minutes before serving. Serve warm with scoop of ice cream or frozen yogurt. 486 cal; 19 gr fat; 35% fat.
Source: Abby Mandel
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