566 - Blueberry Crunch
Description
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 3. Published here with her permission.
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566 - Blueberry Crunch
(by Shirley McNevich)
1 - 20oz. can Dole crushed pineapple (DO NOT drain)
3 cups blueberries
3/4 cup white sugar
1 cup chopped pecans AND 1/2 cup chopped pecans
1 stick melted Parkay margarine
1/4 cup white sugar
1 box Duncan Hines yellow cake mix
Grease a 9 x 13 baking dish and preheat oven to 350 degrees. Pour the can of
crushed pineapple (including the juice) evenly on to the bottom of the baking dish. In
a bowl, add the 3/4 cup white sugar. Wet and drain the blueberries, then add them to
the bowl with the white sugar and gently shake to coat them with sugar. Spread thewhite sugar coated blueberries on top of the crushed pineapple. Sprinkle 1/2 cup of
chopped pecans on top of the blueberries, then sprinkle the yellow cake mix evenly
on top of the pecans. In a separate bowl, add the 1/4 cup white sugar and the 1 cup
chopped pecans--gently mix them together and sprinkle this mixture on top evenly.
Bake at 350 degrees for 1 hour.
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