Blueberry Crunch

Back in June the boys and I went with some friends to Pontious Farm and picked blueberries.  Last year when we went it was really hot and Carson was just a baby.  This year it was still really hot but Carson was old enough to want to help pick.  If you have never been blueberry picking you really should go.  It can be hot but it is fun and strangely addicting :)  With the blueberries we picked I made this Blueberry Crunch and my friend Mary loved it so much she asked me to make it for her birthday in the fall.  Well, HAPPY BIRTHDAY to my dear friend Mary whose birthday was Saturday!!! 

This is such an easy easy recipe to make and it is sooo yummy.  The top has a terrific crunch to it.  The original recipe calls for a cup of chopped nuts but I omit them.  I didn't have any fresh blueberries this weekend, so I just used a bag of frozen blueberries from the grocery store and drained the liquid from thawing.  I was concerned that the taste would be compromised using frozen blueberries but it wasn't!  I think it only took me 5 minutes to put together.  Serve it warm with a generous scoop of vanilla ice cream.  Trust me, you really want to try this recipe out! 

Blueberry Crunch  Source: Pontious Farm



Lincoln and our friends picking



Ingredients:

1 20 oz can Crushed Pineapple, undrained

3 C Blueberries

1 1/4 C Sugar, divided

1 package Yellow Cake Mix      
1 1/2 sticks Butter
1 C Nuts (optional)

Directions:

Carson picking blueberries at age 16 months

1. Preheat oven to 350 F.

2. Grease a 9 x 13 pan.

3. Spread undrained pineapple in pan.

4. Spread blueberries over the pineapple.

5. Sprinkle 1 C sugar over the berries.

6. Sprinkle dry cake mix over the sugar.        

7. Melt butter and drizzle over the cake mix.

8. Sprinkle nuts over the butter.

9. Sprinkle remaining 1/4 C sugar over the top.                                 

10. Bake for 1 hour.

This recipe linked to: Countdown to 2011-Desserts at Finding Joy in My Kitchen, and Sweets for a Saturday at Sweet as Sugar Cookies