Sometimes you need a quick and easy dessert. This one definitely qualifies. Summertime is blueberry season so you can take advantage of plentiful fresh berries to prepare this treat in less than 5 minutes, I swear (less bake time, of course).
The recipe appeared in one of my local newspapers; I think it was the power company. Gather these six simple ingredients, and let's get started.
Pineapple Blueberry Crunch
1 (20 oz) can crushed pineapple (do not drain)
1 box yellow cake mix
3 cups blueberries (fresh or frozen)
1/2 cup sugar
1 stick butter (I use REAL butter)
1 & 1/2 cups chopped pecans or walnuts
Preheat the oven to 350° F. Grab your 9 x 13 glass Pyrex dish and butter lightly. Pour in the crushed pineapples and juice first. Sprinkle the box of cake mix all over that, evenly. Add blueberries, then sprinkle with 1/2 cup sugar.
Melt the butter and drizzle over the top. (I melt mine in the microwave). Add the nuts.
Bake for 45 minutes until brown and bubbly.
The great thing about this recipe is that measurements don't have to be exact. I used about a cup of nuts. The recipe called for 3 cups blueberries but I used 2, maybe 2 1/2. I could have cut back on the butter. It didn't really matter. Use what you have! Since I didn't have pecans or walnuts on hand, I substituted hazelnuts. They worked fine.
It took longer to type this recipe than it did to toss everything into the pan. I'm sure the recipe can be adapted to other fruit. I can't wait to try it with peaches and cinnamon. Maybe you have other ideas for substitution. If you do, please share with us.