Blueberry Crunch

Faith Fraizer Clotiaux (originally from Classic Blues: A Collection of S.E. Texas Blueberry Recipes)
Yield: 12 servings

This dessert is a favorite in our home and makes use of irresistible blueberries when they’re in season. We received the source book when we first moved into our house, from a neighbor. She and her husband owned a blueberry farm at one time and she compiled and published it. (Nov 2010)

1 (15oz) can crushed pineapple, undrained

3 cups blueberries1 cup sugar, divided

1 (18.25oz) box yellow cake mix

1/2 cup margarine (1 stick)

1 1/2 cups chopped pecans 

Pour undrained pineapple in bottom of 9x13-inch baking dish; next, the 3 cups of blueberries, then sprinkle 3/4 cup of sugar over berries. Sprinkle dry cake mix over top of sugar. 

Melt 1 stick of margarine and drizzle over cake mix. Sprinkle 1 1/2 cups of pecans next; finally, 1/4 cup of sugar on top. 

Bake at 350˚F for 25 minutes, then take a fork and stab it 20 times. Cook for 15 minutes longer.

NOTE: I don’t put the 1/4 cup of sugar on top —this dessert is sweet enough without it.