Skip Navigation Links
  Skip Navigation Links  
   

Recipe of the Month Desserts - Independence Blueberry Strudel



INGREDIENTS
  • 1 (21-ounce) can blueberry pie filling
  • 1 cup vegetable or canola oil
  • 2 cups granulated sugar
  • 4 eggs
  • 3 cups all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 cup maraschino cherries, quartered
  • 1/2 cup confectioner’s sugar

INSTRUCTIONS
Beat oil, sugar, and eggs. Mix in flour, then vanilla. Pour half of batter on a greased and floured 11-x-7-inch cookie sheet. Spread with pie filling. Spread with remaining batter.
Bake at 375° for 20 to 30 minutes. Cool. Mix confectioner’s sugar and enough water to make a thin glaze; pour over strudel. Evenly spread cherries on top. Cut strudel in squares. Top with whipped cream and fresh blueberries if desired.
 
 
 
 
Submitted By: Lorraine Darocha
Mountain City
Tri-State Growers, Inc.
Number of Servings: 24
 
Print 3x5 recipe cards
 
 
Keeping Up
Market watch
Links
National ag news
Resources
Catalogs & brochures
Get in touch
Education & more
Programs & projects
What's New?
 
Facebook
Wikipedia
youtube
This document copyright © 2022 by Tennessee Farmers Cooperative. All rights reserved. Legal Notice