"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Blueberry Nut Crunch Recipe

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This recipe for Blueberry Nut Crunch, by , is from The Allen Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ginger Haigler
Added: Monday, April 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 large can crushed pineapple
2 cups raw or frozen blueberries
1 box cake mix, dry
1 cup sugar (divided into cup and cup)
cup margarine
1 cup chopped nuts

Directions:
Directions:
Lightly grease 9 x 13 pan or dish. Layer undrained pineapple in bottom of dish. Layer blueberries over pineapple. Sprinkle with cup sugar. Layer and spread cake mix next. Drizzle melted margarine over cake mix. Top with nuts. Sprinkle remaining cup sugar over nuts. Bake at 350 degrees for 25 minutes. Remove from oven and cut down through to bottom of pan to let juices rise. Return to oven for 10 to 15 minutes.

 

 

 

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