Blueberry Pecan Crunch
A delicious layered dessert combining sweet pineapple, fresh blueberries, crunchy pecans, and a golden cake-like topping, perfect for gatherings or a summer treat.
Ingredients
Instructions
- Lightly grease a 13 x 9-inch pan.
- Spread crushed pineapple evenly over the bottom of the pan.
- Add a layer of blueberries over the pineapple and sprinkle with 3/4 cup sugar.
- Sprinkle the dry yellow cake mix evenly on top of the berries.
- Drizzle melted margarine over the dry cake mix.
- Sprinkle chopped pecans over the top.
- Sprinkle the remaining 1/4 cup sugar over the pecans to create a crunchy glaze.
- Bake in a 350°F (175°C) oven for 35 to 40 minutes.
- After 25 minutes of baking, cut into portions with a spoon to allow juices to come up.
Tips & Substitutions
For a sweeter crunch, consider adding a dash of cinnamon to the blueberries or using a brown sugar mix for the topping. If you're out of pecans, walnuts or almonds work well as substitutes. To make it gluten-free, choose a gluten-free cake mix. Be sure to use fresh blueberries in season for the best flavor, or substitute with raspberries for a twist.
Serving Suggestions
This Blueberry Pecan Crunch is delightful on its own or served with a scoop of vanilla ice cream for dessert. It pairs beautifully with a hot cup of coffee or tea. For a brunch option, serve alongside a fresh fruit salad or with a glass of Strawberry Apple Cider to balance the sweetness.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 30 seconds or until warm. You can also bake it at 350°F for about 10 minutes to restore its crispiness, ensuring the topping stays crunchy.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Pecan Crunch contains roughly 421 calories, with 3g protein, 43g carbohydrates, and 28g fat. It is a good source of dietary fiber (13% of the Daily Value). It also contributes 4g 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 in this recipe?
Absolutely! While blueberries are the star, you can mix in or substitute other berries like raspberries, blackberries, or even sliced peaches. Just ensure the fruit is well-drained to avoid excess moisture that may affect the texture.
Is it possible to make this recipe vegan?
Yes, you can make this Blueberry Pecan Crunch vegan by replacing the margarine with a plant-based butter or coconut oil and ensuring the cake mix is vegan-friendly. Also, consider using maple syrup instead of sugar for added depth of flavor.
What can I do if I don't have a 13 x 9-inch pan?
If you lack a 13 x 9-inch pan, you can use two smaller pans or a round cake pan, but be sure to adjust the baking time accordingly. Just keep an eye on the crunch to avoid overbaking.
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).