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Crunchy Blueberry Delight

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The crunchy blueberry delight is a microwaved and refrigerated blueberry cake prepared with a coconut biscuit crust. Baked with a blueberyy and cornstarch mix as the top layer, the crunchy blueberry delight is chilled before serving.
Ingredients
  Margarine/Butter 1⁄2 Cup (8 tbs)
  Flaked coconut 1 1⁄3 Cup (21.33 tbs)
  All purpose flour 1 Cup (16 tbs)
  Packed brown sugar 3⁄4 Cup (12 tbs)
  Graham cracker crumbs 2⁄3 Cup (10.67 tbs) (About 9 Squares)
  Frozen unsweetened blueberries 20 Ounce (About 4 Cups)
  Granulated sugar 3⁄4 Cup (12 tbs)
  Cornstarch 3 Tablespoon
  Water 1⁄2 Cup (8 tbs)
Directions

Microwave margarine uncovered in square baking dish, 8x8x2 inches, until melted, 30 seconds to 1 minute.
Stir in coconut, flour, brown sugar and cracker crumbs.
Microwave uncovered until lightly toasted, 5 to 7 minutes, stirring every 2 minutes.
Reserve 3/4 cup coco nut mixture for topping; press remaining mixture firmly and evenly in baking dish.
Mix blueberries, granulated sugar and corn starch in 2 quart casserole or bowl.
Gradually stir in water.
Cover and microwave until mixture boils and thickens, 11 to 12 minutes, stirring every 4 minutes.
Cool slightly.
Spoon blueberries over coconut crust.
Sprinkle with reserved coconut mixture.
Refrigerate until set, 2 to 4 hours.
Cut into squares.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Microwaving
Interest: 
Quick
Servings: 
9

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