Blueberry Crisp Recipe

• 4 c. Blueberries, thawed if necessary
• 1 Tbsp. Lemon juice
• 1 c. Sugar
• 2 1/2 Tbsp. Cornstarch
• 1/2 tsp Grnd cinnamon
• 1/2 tsp Grnd nutmeg
• 1/2 tsp Fresh grated lemon peel
• 1/2 box plain yellow cake mix
• 8 Tbsp. Butter, melted
• 1/2 c. Pecans

1. Preheat oven to 350F.
2. Put the blueberries in a medium sized bowl, add in the lemon juice, and toos gently.
3. Mix together the sugar, cornstrach, cinnamon, nitmeg, and lemon peel.
4. add in the blueberries and mix genyly.
5. Turn into a greased 9-inch square baking pan .
6. Sprinkle the dry cake mix over the top; drizzle with the melted butter and sprinkle with the pecans.
7. Bake for 45 to 50 min, or possibly till golden.
8. Serve hot or possibly cool with ice cream.
9. NOTES : A full box of cake mix is 18.25 ounce.
10. Use half now and save the other half for the next time- that should be soon.

blueberries, lemon juice, sugar, cornstarch, cinnamon, nutmeg, yellow cake, butter, pecans

Taken from cookeatshare.com/recipes/blueberry-crisp-87909 (may not work)