It’s blueberry season! In North Florida, this season only lasts one month from June 1-June 30th and we take advantage of it. This past weekend we drove to Green Meadow Farm in Monticello, Florida and picked our annual supply of fresh blueberries. My freezer is now stocked with blueberries!
There are million ways to use fresh blueberries and one way to celebrate the season is by preparing this never tiring blueberry crunch recipe. Blueberries are perfect for baking as the heat increases the intensity of the sweetness in the berry.
My friend Jena has been sharing meals with me for over twenty-years, and one of her recipes that has graced our table more times than I could ever count is her recipe for Blueberry Crunch.
Recipe compliments of Jena
1 can crushed pineapple, 20 ounces, do not drain
3 cups fresh blueberries, fresh or frozen
3/4 cup sugar (optional)
1 package yellow cake mix
1 stick butter, melted
1/4 cup sugar (optional)
1 cup pecans, chopped (optional)
Butter a 9X13-inch baking dish
Layer 1: Put crushed pineapple on the bottom of the pan
Layer 2: Pour blueberries over the pineapple
Layer 3: Pour dry cake mix over blueberries
Layer 4: Sprinkle 1/4 sugar and chopped pecans on top
Optional: Sprinkle 1/4 cup sugar in between each layer ( if you like it really sweet!)
Bake at 350 degrees approximately 45 minutes
Top with vanilla ice cream or whipped topping
Note: You may replace sugar with Splenda