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Quick and Easy Blueberry Crisp Recipe

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Hi friends! It’s blueberry season! For pickin’, eatin’, and bakin’, there’s nothing quite like blueberries! Not only do they taste scrumptious, they’re good for you too.

Known as a superfood, blueberries are full of unique phytonutrients and antioxidants. The antioxidant power of blueberries boosts brain function. (Natural News) Raw blueberries are a great source of dietary fiber, Vitamin C, Vitamin K, and Manganese. Younger women who eat more blueberries and strawberries may reduce their heart attack risk by one-third. (Strawberries and Blueberries May Reduce Heart Attacks)

Last weekend, we were in the great state of Texas for a beautiful southern wedding. We visited some friends who grow lots of blueberries. They gave us six pints of those luscious jewels. Made my day!


I don’t want any to go to waste so I’ve been baking everything blueberry ever since.

Once a week throughout the month of June, I’ll be sharing some of the blueberry recipes I’m cooking up in my kitchen. The first one is a “come home to Mama” recipe for Quick & Easy Blueberry Crisp. It’s chock full of bright, poppin’ blueberries. This is a quick and delicious dessert recipe, but my family says it would be great for breakfast too.

Quick & Easy Blueberry Crisp

6 cups fresh blueberries

7 Tbsp. butter or margarine, melted

1  package (16.5 oz.) yellow cake mix

3 1/2 Tbsp. sugar

1 1/2 Tbsp. cinnamon

Vanilla ice cream or whipped topping

Preheat oven to 350 degrees F.

Wash blueberries, drain, and set aside.

Melt butter in microwave. Add cake mix, sugar, and cinnamon to butter. Mix until crumbly.


Place blueberries in 9×9 inch pan. Sprinkle mixture evenly over blueberries.

(If your blueberries are a little tart, shake a little sugar lightly over the top before sprinkling with the topping mixture.)

Bake for 40 minutes. Serve warm with ice cream or whipped topping.


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