"Hunger is the best sauce in the world."--Cervantes

Blueberry Crunch Cake Recipe

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This recipe for Blueberry Crunch Cake, by , is from Mary Hudson's (Mom's) Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Pratt
Added: Monday, October 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. butter or margerine
3/4 c. sugar
2 eggs
1/3 c. milk
1 tsp. vanilla
2 c. flour
2 tsp. baking powder
1/2 tsp salt
1 can blueberry pie filling

Directions:
Directions:
Cream butter and sugar, beat in eggs. Blend in milk and vanilla. Sift dry ingredients and add to cream mixture. Spread half of batter in greased pan, cover with 1/2 can of pie filling. Spread remaining batter over filling (this isn't easy, just do the best you can). Top with remaining pie filling. Mix 1/2 c. sugar and 1/2 c. flours. Cut in 2 tbsp butter. Sprinkle crumb mixture over pie filling.

Bake at 350 for 45 to 50 minutes.

 

 

 

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