Blueberry Crumble
A warm, fruity blueberry crumble with a crunchy pecan topping, perfect for family gatherings or casual desserts, combining sweet blueberries and pineapple with buttery cake crumble.
Ingredients
Instructions
- Grease a 9 x 13-inch pan.
- Spread undrained crushed pineapple in the pan, then add a layer of blueberries and 1/2 cup sugar.
- Sprinkle dry yellow cake mix evenly over all.
- Drizzle melted butter over the top and sprinkle with chopped pecans and 1/4 cup sugar.
- Bake at 350°F (175°C) for 35 to 40 minutes.
- After 25 minutes of baking, insert a spoon through all layers in several places to allow juices to come up.
Tips & Substitutions
For a richer flavor, consider using fresh blueberries if they're in season, or mix in some raspberries for a tart contrast. If you don't have pecans, walnuts or almonds can be great substitutes. To make this dish even simpler, you can use a gluten-free cake mix if needed. Make sure to check the consistency of the mixture before baking; it should be moist but not overly wet.
Serving Suggestions
Serve this delicious blueberry crumble warm, preferably with a scoop of vanilla ice cream or a dollop of whipped cream on top. It pairs beautifully with Grandma'S Hot Fudge Sauce for an indulgent dessert experience. For a complete meal, consider serving it alongside a light salad or as part of a brunch spread.
Storage & Reheating
Allow the blueberry crumble to cool completely before storing. Cover it tightly with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 30-60 seconds or warm the entire dish in the oven at 350°F (175°C) until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Crumble contains roughly 346 calories, with 5g protein, 38g carbohydrates, and 22g fat. It is an excellent source of vitamin C (38% of the Daily Value) and dietary fiber (26% of the Daily Value), and a good source of protein. It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits instead of blueberries?
Absolutely! You can substitute blueberries with other berries like strawberries, blackberries, or even peaches. Just ensure the fruit is ripe and sweet. If using tart fruits, consider adjusting the sugar quantity to balance the flavors.
Can I make this crumble ahead of time?
Yes, you can prepare the layers ahead of time and refrigerate them separately. Assemble the dish and bake it just before serving. Alternatively, you can bake it in advance and reheat it in the oven for a quick dessert when guests arrive.
Is this recipe suitable for vegan diets?
To make this blueberry crumble vegan, substitute the yellow cake mix with a vegan version, and instead of butter, use a plant-based alternative. The rest of the ingredients are naturally vegan, making it easy to adapt for those following vegan recipes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).