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July 2008
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It's summer! And my dear friend, Miss Sadie Bomar (aka Justin Timberlake's grandma) has bushes full of blueberries at her home in Tennessee that will be ripe for the pickin' in a month, she said. So she thought she'd share another recipe with Tiki readers for one her favorite summertime or anytime recipes, Blueberry Crunch Cake. I guarantee that you'll love it and it will be a hit to take to any get together! Enjoy! Miss Sadie's Blueberry Crunch Cake
Directions per Miss Sadie... Preheat oven to 350°F. Take a stick of butter and use it to butter a 9x13 cake pan. Pour the pineapple into baking dish. Melt a tablespoon of butter and mix the blueberries in it. Next mix the blueberries in sugar. The butter will help the sugar stick to the blueberries. Pour the blueberries over the pineapple. Buy any brand of dry yellow cake mix and mix in a ½ cup of chopped pecans. Sprinkle the cake mix and pecan mixture over the blueberries. Melt a stick of butter and drizzle it over the top of the cake mix. Mix a 1 cup of pecans with a tablespoon of melted butter. Mix the pecans with ¼ cup of sugar. The sugar sticks easier to the buttery pecans. Sprinkle the buttery sugary pecans over the top of the cake mix. Bake at 350 degrees for 1 hour. "I stick a little knife down in the center of it to see if it comes out clean and that means it is done," said Miss Sadie. "Depending on your oven it may take 10 minutes longer. But you don't want it to cook too long or it will seem hard." Miss Sadie says the juice from the berries is absorbed into the cake. "It's delicious," she said. We believe you Miss Sadie! |
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