Blueberry Almond Crunch Cake
Blueberries are not included in this mix. You will need to add either fresh or frozen blueberries. This is out-of-this-world good. We served it in our store at the same time, we served warm cinnamon buns–really good cinnamon buns–and it was a tie. People liked this as much as warm cinnamon buns. That says a lot!
It’s a moist cake loaded with blueberries and a crunchy almond topping. A great dessert cake baked in a 9×13-inch pan and perfect as a coffee cake. And it makes the best blueberry cupcakes you’ve ever had.
- An extra large mix–29.5 ounces.
- Made with tons of almonds–1 1/4 cups of sliced almonds.
- Make a 9 x 13-inch sheet cake or 20 to 24 muffins.
With these many almonds and a cake this large, this is a great price. We served this with lemon sauce from our easy-to-make lemon sauce mix. Blueberries and lemon make a delightful combination.
