Martha Stewart has a delicious recipe for fresh blueberry crisp. Paula Deen's pineapple blueberry crunch cake recipe offers a quick and simple alternative, using ready-made ingredients.
To make Martha Stewart's blueberry crisp, mix 6 cups of blueberries with 1/2 cup sugar, 1 tablespoon cornstarch, 1 teaspoon lemon juice and 1/4 teaspoon coarse salt, and transfer to an 8-inch square pan. To make the topping, combine 3/4 cup flour, 1/2 cup rolled oats and 1/2 teaspoon each baking powder and coarse salt. Cream 6 tablespoons unsalted butter with 1/3 cup sugar, and add the dry ingredients. Squeeze the mixture together, forming clumps, and sprinkle over the filling. Bake for about one hour at 375 degrees Fahrenheit; when the center bubbles and the top browns, the crisp is done. Cool for 30 minutes and serve.
To make Paula Deen's pineapple blueberry crunch cake, pour the contents of 1 can of crushed pineapple into a 13-by-9-inch casserole dish and spread 1 can of blueberry pie filling on top. Add 1 box of dry yellow cake mix, and top with 1 cup of chopped pecans. Melt 3/4 cup of butter and drizzle it on to the cake. Bake for 35 to 45 minutes at 350 degrees Fahrenheit.