Blueberry Crunch – a delicious recipe with blueberries, sugar, flour, pineapple, cake mix, margarine. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line bottom of 9 x 13-inch pan with blueberries.
2
Mix sugar and flour and mix with berries.
3
Put pineapple and juice evenly over blueberry mixture.
4
Sift cake mix evenly over it.
5
Take margarine and slice thin slices over the dry mix.
6
Try to cover it as much as possible.
7
You may add chopped pecans as a topping. Bake at 325u00b0 until crust is slightly brown.
8
If I have plenty of time, I like to bake very slowly (about 275u00b0) and find that the mixture thickens better.
9
It may take 1 hour or so, but the top is still crunchy and the inside is a nice consistency, just right to eat with a scoop of vanilla ice cream.
10
You may add most any kind of fruit (not just blueberries).
327
kcal
Calories
80
g
Carbs
3
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: about 4 c. blueberries, 1 c. sugar, 6 Tbsp. flour, 1 large can crushed pineapple and juice, and more.
Yes, Blueberry Crunch falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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