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.
- 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
- Preheat oven to 350°. Spray a 9 x 13-inch baking dish with nonstick cooking spray.
- 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.
- 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.