Blueberry Crunch Recipe

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Blueberry Crunch

Traci Ross


This is a great recipe for the summer when blueberries are in season. I like to use fresh blueberries whenever possible. You may also use frozen berries. My kids and I enjoy this blueberry crunch with vanilla icecream or whipped cream. This dish may be served hot or cold.

pinch tips: How to Cream Butter & Sugar


1- large can(s)
crushed pineapple (juice included)
3 c
blueberries, fresh or frozen
1/4 - 1/2 c
sugar (depending upon the sweetness of the berries, more or less may be used)
1 box
yellow cake mix (butter recipe) * i use ducan hines
2 stick
butter, melted
1 c
pecans, in pieces (optional) you may substitute with your favorite chopped nuts
1/4 c
sugar, optional (use only if you are adding nuts)

Directions Step-By-Step

Spread pineapple, including juice into a 9x13 baking dish.
Sprinkle on berries and 1/4 to 1/2 cup sugar.
Pour dry cake mix over berries, spread evenly. Breaking up any clumps of cake mix.
Sprinkle nuts and top with remaining 1/4 sugar.
Drizzle melted butter over dry cake mix and nut mixture. Bake for 20 minutes at 350 degrees.
Remove from oven, cut through in tic-tac-toe formation to allow juices to flow through. Place back into oven to bake an additional 25 to 35 minutes at 350 degrees.
Allow dessert to rest 15-20 minutes to settle. Serve warm with vanilla ice cream or whipped topping.

About this Recipe

Course/Dish: Fruit Desserts
Other Tag: Quick & Easy
Hashtags: #pecans, #blueberries