MAMA’S BLUEBERRY CRUNCH
Recipe courtesy of Mary Johnson’s mother, Faye Hester.
Start to finish: 1 hour (15 minutes active). Serves 12
1 20-ounce can chunk pineapple, undrained
3 cups frozen blueberries
½ cup sugar
1 box (18 ¼-ounce) yellow cake mix
1 ½ sticks melted margarine
1 cup chopped nuts
Preheat oven to 350 F. Place pineapple in a 10 x 12-inch buttered Pyrex dish. Place blueberries over pineapple. Pour sugar and then cake mix over blueberries. Pour melted margarine over cake mix. Sprinkle nuts on top. Bake for 45 minutes, until brown.