Blueberry Crunch

My mom told me I “had to” try this recipe for Blueberry Crunch because it was “too die for.” She got it from a friend and tried it for the first time last weekend. Basically, crushed pineapple, fresh blueberries, yellow cake mix, pecans, sugar and butter are layered then baked to perfection.

When I got an invitation for dinner from a friend and she asked me to make dessert, I figured it was time to give Blueberry Crunch a try. However, she asked for a healthy dessert and this definitely does not fit the bill. So I ignored her, and it was a hit.

Ingredients:

Blueberries are the star ingredient in Blueberry Crunch

• 3 cups fresh blueberries
• 2 8-oz. cans of crushed pineapple (with juice)
• 1 stick of butter, melted
• 1 cup sugar (divided into 3/4 cup and 1/4 cup)
• 1 box yellow cake mix
• 1 cup chopped pecans

Pecans and Yellow Cake Mix top Blueberry Crunch

1. Preheat oven to 350F.
2. In a 9×13 pan, layer pineapple, blueberries, 3/4 cup sugar, and cake mix.
3. Spread pecans over top then drizzle with melted butter.
4. Sprinkle remaining sugar (1/4 cup) on top.
5. Bake for 35-40 minutes until browned and bubbly.
6. Let cool slightly (for about 5 minutes), serve and top with whipped cream or ice cream (if desired).

When I make it again, I’ll probably omit the 1/4 cup of sugar on top, but one of my friends said that was her favorite part. I think it could stand to be just a tad less sweet.

All in all, it’s an easy dish with lots of flavor. It’s got a nice crunch, hence the name Blueberry Crunch, and is buttery, sweet and rich.