|by Mary Ford|
The book is in Mary Ford's step-by-step pictorial format and each finished cake has a half-page full colour illustration.
1 - 10 of 42 for blueberry crumble
Result Page: 1
Set oven at ... Bake for 40 minutes or until top is golden brown, and blueberry mixture is bubbling at the edges. Serve warm with ice cream or whip cream.
Preheat oven to ... lemon peel. Place blueberry mixture in prepared ... topping is brown and filling is bubbling. Garnish with heavy cream and lemon curl.
Spread blueberries in square baking dish, 8 x 8 x 2 inches. Sprinkle with lemon juice. Mix remaining ingredients, sprinkle over berries. Heat oven to ...
Put pineapple, not drained, in buttered long Pyrex dish. Pour blueberries on top of pineapple, then add sugar on top of berries. Sprinkle yellow cake ...
Crust: Combine dry ingredients; cut in butter. Reserve 2/3 cup for topping. Pat rest in greased 9 x 9 x 2 inch pan. Bake at 350 degrees for 15 ...
Thaw fruit, if frozen. Do not drain. For crust, in a large mixing bowl, combine the oats, brown sugar, and the 1/2 cup flour. With a pastry cutter or ...
Thaw fruit, if frozen. Do not drain. For crust, in a large mixing bowl combine the oats, brown sugar and the 1/2 cup flour. With a pastry cutter or ...
For Crust: In a large bowl, combine the oats, brown sugar, and 1/2 cup flour. With a fork, cut butter into the oat mixture until resembles coarse ...
Peel, core and ... a knife and crumble all together with ... cinnamon on top. Bake at 375 degrees for 25 minutes. Serve with vanilla ice cream on the side.
Chop ginger. Mix ... coarse meal. Sprinkle on peach/blueberry mixture. Bake in oven at 375 degrees for 50-60 minutes. Serve with whipped cream or ice cream.
Result Page: 1
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