Featured Pinch Tips Video
- 1 pt
- blueberries, fresh or frozen
- 3/4 c
- 1/2 c
- water divided
- 2 Tbsp
- corn starch
- 1 Tbsp
- 1/2 tsp
- allspice, ground
- 1/4 box
- yellow or white cake mix
- 1/4 c
1Preheat the oven to 350
2Combine 1 cup of blueberries, sugar and 3 tablespoons of water in a pan. If you are using frozen there is really no need to add water, just cook it slow for the juices to come out naturally. Then the juice will melt the sugar. I used fresh blueberries this time around and had a hard time getting juice to come out.
3Cook on low heat till the sugar melted.
4Make a slurry with the rest of the water and the cornstarch in a separate cup.
5Add the slurry to the blueberry mixture.
6Heat to a gentile boiling.
7Add the butter and allspice to the blueberry mixture. Mix well and once the sauce is thickened let cool for about 3 minutes.
8Add the remaining blueberries to the mixture and fold them in gentile.
9Pour the mixture to your pie dish, or cake pan or casserole dish.
10In a new bowl add the cake mixture and cut in the butter.
11Once the butter and cake mix resemble small crumb like pieces (much like a pie crust) sprinkle on the top of the blueberry filling. The top should be about a 1/4 thick if any thicker add a dab of butter on top.
12Bake in a oven for 1 hour or until nice and golden brown you also want to make sure the topping is cake like not batter like. Might be a safe bet to put something under your baking dish to help the occasional boil over.
13Take out and let it cool best served with whipped cream or vanilla ice cream to help break up the sweetness.