Blueberry Crunch "Oh So Good"
A delightful blueberry crunch dessert featuring pineapple, blueberries, and a sweet cake topping, perfect for gatherings and family celebrations with its rich, fruity flavors.
Ingredients
Instructions
- Pour the undrained crushed pineapple into the bottom of an 8 x 12 inch baking dish.
- Layer blueberries evenly over the pineapple.
- Sprinkle sugar over the blueberries.
- Spread the white cake mix evenly over the layered ingredients.
- Slice the margarine and distribute it over the cake mix.
- Sprinkle pecans on top of the margarine.
- Bake at 350°F for 40 to 45 minutes or until the top is browned.
Tips & Substitutions
For a sweeter crunch, consider adding a teaspoon of cinnamon to the sugar before sprinkling it on the blueberries. If you prefer a lighter version, substitute the margarine with coconut oil or use a vegan butter alternative. You can also mix in some oats with the cake mix for extra texture. This dish is similar to American recipes that use fruit as a base and cake mix as a topping.
Serving Suggestions
Serve warm as a delightful dessert or a sweet brunch option alongside whipped cream or vanilla ice cream. It also pairs beautifully with 'Fresh Fruit Sauce' For Pancakes for a refreshing breakfast idea. For a more festive touch, consider adding a scoop of yogurt on the side or a sprinkle of powdered sugar on top just before serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm individual portions in the microwave for about 30-45 seconds or until heated through. You can also reheat the entire dish in the oven at 350°F for about 15 minutes, covering with foil to prevent over-browning.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Crunch "Oh So Good" contains roughly 417 calories, with 4g protein, 45g carbohydrates, and 28g fat. It is an excellent source of vitamin C (39% of the Daily Value) and dietary fiber (21% of the Daily Value). It also contributes 6g 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 frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries! Just make sure to thaw and drain them first to avoid excess moisture in the dish. This will help maintain the right texture and prevent the dessert from becoming too soggy.
Is it possible to make this recipe gluten-free?
Absolutely! To make this recipe gluten-free, simply substitute the white cake mix with a gluten-free cake mix. Ensure that all other ingredients, especially the margarine, are gluten-free as well. This way, everyone can enjoy this delicious treat!
Can I add other fruits to this recipe?
Definitely! You can add other berries like raspberries or blackberries, or even sliced peaches or apples for a different flavor. Just be mindful of the moisture content, as adding too much fruit may affect the baking time and texture.
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).