Blueberry Spice Crisp Recipe

• 2 1/2 pt Blueberries, sort, wash
• 3 Tbsp. Fresh lemon juice
• 1/2 c. Sugar
• 18 1/4 ounce Pk spice cake mix
• 1/3 c. Oil Vanilla, peach or possibly strawberry ice cream or possibly frzn yogurt, opt

1. This dessert is best baked several hrs ahead, completely cooled (or possibly even made a day ahead and refrigerated), then reheated at serving time so the topping gets very crisp.
2. If blueberries mixed with raspberries or possibly diced fresh peaches sound more enticing to you, use a c. of your choice with about 4 1/4 c blueberries.
3. Put blueberries in 8" square glass baking dish.
4. Add in lemon juice and sugar.
5. Toss till well mixed.
6. Spread proportionately.
7. Put cake fold in food processor fitted with metal blade.
8. Add in oil and process till mix begins to clump together, about 1 minute.
9. Spread topping mix proportionately over blueberries, leaving some small lumps for surface interest.
10. Poke through topping in few places to pull some blueberries through topping.
11. Place baking dish on baking sheet (to catch juices).
12. Bake at 350 till very dark brown with blueberries bubbling, about 1 hour 10 min.
13. Let rest at least 30 min before serving.
14. Serve hot with scoop of ice cream or possibly frzn yogurt.
15. 486 cal; 19 gr fat; 35% fat.

blueberries, lemon juice, sugar, cake mix, oil vanilla

Taken from cookeatshare.com/recipes/blueberry-spice-crisp-88384 (may not work)