"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Blueberry Crunch Recipe

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This recipe for Blueberry Crunch, by , is from Garris Chapel United Methodist Church , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angie Sutton
Added: Friday, August 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
(1) Lg. can of pineapple
(4) cups of fresh blueberries
3/4 c. sugar
(1) box Duncan Hines yellow cake mix
(1) stick margarine
(1) c. chopped pecans
1/4 c. sugar

Directions:
Directions:
Grease 9x13 inch baking dish. Melt margarine in dish and pour out and save. Spread undrained pineapple in dish. Spread blueberries over pineapple. Put 3/4 cup sugar over blueberries. Sprinkle cake mix on top. Pour melted margarine over cake mix. Add pecans. Add 1/4 cup sugar over pecans. Bake at 350 degrees for 40 minutes. After baking 25 minutes, take fork and make holes in mixture every 5 minutes.

 

 

 

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