Blueberry Crunch



blueberry crunch  copy


I am thrilled that it is blueberry season in Southeast Georgia!  I love fresh blueberries and thanks to my friends, Jimmy and Michelle, I have been eating a lot of them lately.  They are fortunate enough to have Michelle’s granddad’s huge blueberry bushes at their house and gracious enough to share.  I have had fresh blueberries by the handful, with my yogurt and granola for breakfast, in salads, and I have made jam and a few blueberry desserts already.  This blueberry dessert is new to me and possibly my favorite so far.

I recently started searching for a blueberry crunch recipe after someone posted a picture online.  Most of the recipes that I found had the cake mix alone as a topping.  I have several recipes with cake mix in the ingredient list.  I like the convenience of a cake mix but I really do not care for the “cake mix taste”.

This is my version of a Blueberry Crunch.  It is simple to make and delicious hot or cold.  It does have cake mix in the topping but with the addition of oats and a little flour the “cake mix taste” isn’t prominent.  Fresh or frozen blueberries work great in this recipe and it is delicious hot or cold.


Blueberry Crunch
Serves: 12
  • 1 (20-oz.) can crushed pineapple, undrained
  • 6 c. blueberries, fresh or frozen
  • 1 c. sugar
  • 1 (16.5-oz.) box yellow cake mix
  • 1 c. chopped pecans
  • 2 tbsp. all-purpose flour
  • ¾ c. rolled oats
  • ¼ c. brown sugar
  • 1 stick butter, melted
  • 1 tsp. lemon zest, optional
  1. Preheat oven to 350°. Spray a 9 x 13-inch baking dish with nonstick cooking spray.
  2. Pour undrained pineapple into prepared pan and distribute evenly. In a bowl, add blueberries and lemon zest, if desired. Toss to coat blueberries with sugar. Sprinkle evenly over pineapple.
  3. In a large bowl combine cake mix, chopped pecans, flour, rolled oats, and brown sugar. Sprinkle mixture over the blueberries. Drizzle melted butter over the top. Bake at 350° for 1 hour.


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Amye’s Favorite Recipes form 2012

Happy New Year!
I hope that everyone had a wonderful Christmas and I wish you all a very blessed and prosperous new year.
I’m thankful for the time spent with family and friends during the holidays.  We had a great Christmas and then brought the new year in with family and friends in Savannah.
I had several different ideas for my first post in 2013.  My first thought was doing a “2012 Most Popular” post, featuring the posts that were viewed most often.  However, what I’ve ended up doing is my top picks from 2012.  It was harder to narrow the list than I had thought.  I wanted to keep it to 10 or 12, but I just couldn’t leave any of these picks off of my list.  So, here are my top 15 picks from 2012.
  Chili Rubbed Pork Tenderloin with Apricot Ginger Glaze
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