This Blueberry Crunch recipe is one of the best ever and is such an easy dessert recipe that is so very simple to make!!! This recipe was one of the first desserts that mama taught me how to make, even before cookies, cupcakes, or brownies. Despite the simplicity, it is still a definite regular at our table and requested regularly by everyone! it is also an easy dessert for a crowd.
Below is Mama’s Recipe card. Don’t you think it has definitely seen some use over the years?!!!!
How to make Best Ever Blueberry Crunch (scroll down for printable recipe):
Ingredients you will need:
- 3 cups Blueberries, fresh or frozen
- 1 can Pineapple, crushed – 20oz can Not Drained
- 3/4 cup Sugar
- 1/4 cup Sugar
- 1 box Yellow Cake Mix
- 1/2 cup Butter or Margerine, Melted
- 1 tbsp Butter
- 1 cup Pecans, chopped
Kitchen Gadgets you will need:
- 9×13 Backing Dish
- Small, Sharp-tipped Knife
- Measuring Cups
- Measuring Spoons
- Serving Spoon
First, you want to make sure that you have your nuts ready to go. If you have nuts off the tree (not processed and packaged for resale), then you MUST take the time to clean all the hull and “bitter” out of the pecan halves. Us a sharp-tipped knife to clean down the back veins and front crevasses of the pecan halves. Make sure you get it all … one bite of that stuff and your dessert can be ruined!!
Once that tedious job is done, this recipe comes together in no time!!
You will need to grease the 9×13 banking dish with that extra tablespoon of butter. Now, if you don’t have a 9×13, and you need to use a smaller pan, that is fine. You may just need to adjust the cooking time to be a little longer for the deeper layers.
Once your baking dish is greased, dump the can of crushed pineapple in the bottom of the dish. Don’t drain the can! You can use a fork to pat the pineapple out until it spreads out to completely cover the bottom of the dish.
Then, the blueberries are up next! If you have fresh blueberries, make sure to wash them and remove any stems that were left on the berries. Spread the berries out evenly and then sprinkle them with the 3/4 cup of sugar. Now, if you are watching your sugar intake, you can reduce the sugar some, especially if your berries are sweeter tasing as well. Or, you can use half the sugar and supplement with some sugar substitute.
Next comes the “crunch” layer. First, sprinkle the full box of yellow cake mix over all the fruit. Then, drizzle the melted butter over the entire cake. You will just stream the butter across the cake mix. It will make little rivers of melted butter all over the surface … YUM!
Then comes the pecans. Sprinkle those chopped nuts over the full dessert and then top them with that last 1/4 cup of sugar.
Time for the oven now!! Total cooking time will be between 40-45 minutes. However, at 30 minutes, you will need to pull the dish out and use either a spoon or butter knife to cut down through all the layers and let any of the juices from the fruit seep up to the top. Depending on the berries, you may or may not have a lot of juice to rise up, but any of it that does just makes this desert that much yummier!!
After you release those juices, back in the oven it goes. Let the crunch cook for another 15 minutes or so until the top is golden brown.
Serve warm with either some whipping cream or ice cream and Enjoy!!!
IF you have any left, store in the fridge. Then, you can heat it back up in the microwave when ready for your next serving!
I truly hope that your family enjoys this easy dessert recipe as you gather around your table!!
Best Ever Blueberry Crunch
Equipment
- 9×13 Backing Dish
- Small, Sharp-tipped Knife
- Measuring Cups
- Measuring Spoons
- Serving Spoon
Ingredients
- 3 cups Blueberries, fresh or frozen
- 1 can Pineapple, crushed – 20oz can Not Drained
- 3/4 cup Sugar
- 1/4 cup Sugar
- 1 box Yellow Cake Mix
- 1/2 cup Butter or Margerine, Melted
- 1 tbsp Butter
- 1 cup Pecans, chopped
Instructions
- Pre-heat oven to 350 degrees
- Use the 1 Tbsp butter to grease the bottom of the 9×13 backing dish
- Spread the can of crushed pineapple over the bottom of the dish, using a fork to press the pineapple out to cover the full bottom.
- Add the blueberries over the layer of pineapple.
- Sprinkle the 3/4 cup sugar over the blueberries.
- Sprinkle the full box of cake mix over the top of the fruit and sugar.
- Drizzle the melted butter over the cake mix, distributing evenly across the top.
- Top with chopped pecans and sprinkle the final 1/4 cup sugar over the pecans.
- Bake for 40-45 minutes in the pre-heated 350-degree oven, making sure to cut down into the cake layers with a spoon or butter knife at 30 minutes to allow the juices to rise to the top of the layers of the cake.
