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Recipe of the Month Desserts - Independence Blueberry Strudel

  • 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

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
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