INGREDIENTS

INSTRUCTIONS

This dessert is best baked several hours ahead, completely cooled (or
even made a day ahead and refrigerated), then reheated at serving
time so the topping gets very crisp. If blueberries mixed with
raspberries or diced fresh peaches sound more enticing to you, use a
cup of your choice with about 4 1/4 c blueberries. Put blueberries in
8" square glass baking dish. Add lemon juice and sugar. Toss until
well mixed. Spread evenly. Put cake mix in food processor fitted with
metal blade. Add oil and process until mixture begins to clump
together, about 1 minute. Spread topping mixture evenly over
blueberries, leaving some small lumps for surface interest. Poke
through topping in few places to pull some blueberries through
topping. Place baking dish on baking sheet (to catch juices). Bake at
350~ until very dark brown with blueberries bubbling, about 1 hour 10
minutes. Let rest at least 30 minutes before serving. Serve warm with
scoop of ice cream or frozen yogurt. 486 cal; 19 gr fat; 35% fat.
Source: Abby Mandel
Posted to MM-Recipes Digest V4 #2 by Beynong@AOL.COM on Jan 3, 1999

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