Best Lemon Blueberry Crunch Recipes

LEMON BLUEBERRY CRUNCH CAKE

Steps:

• Preheat oven to 350°. Let eggs and buttermilk stand at room temperature 30 minutes., Cream butter and granulated sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon peel. In another bowl, sift together 3 cups flour, baking powder, baking soda and salt. In a separate bowl, combine 3/4 cup lemon juice, buttermilk and vanilla. Add flour and buttermilk mixture to batter alternately, beating well after each addition, beginning and ending with flour mixture. Stir in crushed cookies., Toss blueberries and remaining flour; fold into batter, taking care not to crush berries. Pour into two greased and floured 8x4-in. loaf pans lined with parchment paper. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool 10 minutes., Stir glaze ingredients together. Remove cakes from pans and place on wire racks. Drizzle glaze over cakes, allowing some to run down sides. Sprinkle with lemon peel and, if desired, additional crushed cookies.

LEMON CRUNCH BLUEBERRY MUFFINS

Steps:

• In bowl combine flour, wheat germ, sugar, baking powder and salt. Stir well.
• Combine milk, oil and egg in a small bowl. Beat well.
• Add liquid ingredients to dry ingredients. Stir just to moisten. Fold in blueberries.
• Fill greased or paper lined muffin tins 2/3 full. Combine sugar and lemon zest. Sprinkle on muffins before baking. Bake at 425 F for 20-25 minutes.

LEMON-BLUEBERRY CRUNCH DESSERT

Steps:

• Heat oven to 425°F. Spray 13x9-inch pan with cooking spray. In medium bowl, stir Bisquick mix, sugar, milk, butter, lemon peel and lemon juice until soft dough forms. Spread in pan.
• Bake about 15 minutes or until golden brown; cool.
• Cut shortcake into 2-inch squares. For each serving, in tall parfait glass or dessert dish, layer shortcake, 1/2 container yogurt, 1/4 cup blueberries and 1 tablespoon granola; repeat layers.

BLUEBERRY MUFFIN(S) BREAD WITH LEMON CRUNCH

Steps:

• 1. Add zest and 1/2 c sugar in a food processor and pulse to combine well. Set aside
• 2. Grease a large loaf pan (or 24 muffin tins-may use paper liners) and set aside. Preheat oven to 350.
• 3. Measure the flour, salt, and baking powder onto wax paper or in a bowl.
• 4. Using a mixer, beat butter until creamy. Add sugar and beat until pale and fluffy.
• 5. Add eggs one at a time, beating after each addition. Beat in Vanilla.
• 6. With a large spoon, fold in half of the dry ingredients, just until incorporated. Add half of the milk, folding until smooth. Repeat with the remaining flour. Ending with the milk, folding until just smooth.
• 7. fold in the berries. Spoon into prepared loaf pan(or muffin tins) Sprinkle lemon sugar over the top.
• 8. Bake loaf for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Bake muffins for 20-25 minutes until golden and toothpick comes out clean! Cool thoroughly.

LEMON BLUEBERRY CRUNCH

Steps:

• Cream together first three ingredients into a crumbly texture. Butter a 9 x 13 pyrex dish. Add the blueberries, sprinkle with cinnamon, lemon juice and lemon zest. Cover with the crumbly mixture. Bake at 375 degrees for 45 minutes. Serve warm with whipped cream.