blueberry crunch
(1 rating)
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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.
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(1 rating)
Ingredients For blueberry crunch
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1- large cancrushed pineapple (juice included)
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3 cblueberries, fresh or frozen
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1/4 - 1/2 csugar (depending upon the sweetness of the berries, more or less may be used)
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1 boxyellow cake mix (butter recipe) * i use ducan hines
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2 stickbutter, melted
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1 cpecans, in pieces (optional) you may substitute with your favorite chopped nuts
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1/4 csugar, optional (use only if you are adding nuts)
How To Make blueberry crunch
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1Spread pineapple, including juice into a 9x13 baking dish.
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2Sprinkle on berries and 1/4 to 1/2 cup sugar.
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3Pour dry cake mix over berries, spread evenly. Breaking up any clumps of cake mix.
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4Sprinkle nuts and top with remaining 1/4 sugar.
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5Drizzle melted butter over dry cake mix and nut mixture. Bake for 20 minutes at 350 degrees.
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6Remove 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.
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7Allow dessert to rest 15-20 minutes to settle. Serve warm with vanilla ice cream or whipped topping.
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