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Blueberry Crunch Recipe

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This recipe for Blueberry Crunch, by , is from Annelle's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 c. fresh blueberries

1 c. all-purpose flour

c. sugar, divided

1 c. margarine, softened

c. water

1 c. finely chopped pecans

3 tbsp. flour

8 oz. cream cheese, softened

3 tbsp. water

1 c. powder sugar

12 oz. Cool Whip, thawed

Directions:
Directions:
Combine sugar, flour and water into heavy saucepan. Cook topping over high heat stirring frequently until blended and sauce begins to bubble. Lower heat then add Blueberries to sauce pan and continue cooking on low stirring continuously until topping thickens Set aside to cool.

*Note: you can use the Blueberry Pie Filling if you do not have fresh blueberries.

Combine flour, margarine and pecans. Press into 13x9x2 inch pan. Bake at 350 for 20 minutes. Cool

Combine cream cheese and 1 cup sugar; beat until smooth. Fold in Cool Whip. Spread over cooked crust. Pour blueberry mixture over top. Refrigerate.

 

 

 

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