Makes 6 to 8 servings. In June when blueberries are in abundance, Mrs. Dutchie, an elderly family friend, would make her blueberry crunch for my family. She would greet us at the door of her home with her blueberry dessert after we had all spent the day at Poplarville’s blueberry jubilee. One bite and we were in a happy sugar coma. On the eve of the blueberry jubilee this year, I created a version of her dessert as a way for my family to remember the sweet hospitality of Mrs. Dutchie. My version includes less sugar and butter and features a crunchy butter pecan crust.
1 (20-ounce) can crushed pineapple in 100 percent pineapple juice
3 cups fresh blueberries
⅔ cup pure cane sugar
1 (15.25-ounce) box butter pecan cake mix
¾ cup (1 ¼ sticks) butter
1 cup chopped pecans
⅛ teaspoon coarse sea salt
Homemade Whipped Cream (see recipe on page 293) or vanilla ice cream, for serving
Preheat the oven to 350 degrees F.
Pour the crushed pineapple in the bottom of a 12-inch cast-iron skillet or a 9 × 13-inch glass baking dish. Evenly distribute the blueberries over the top. Sprinkle the sugar and then the cake mix over the blueberries.
Melt the butter in a microwave-safe bowl and pour it over the top of the cake mix. Be sure to cover it all. Sprinkle the chopped pecans and coarse salt on top. Bake the cake for 50 minutes or until golden brown. Serve warm with Homemade Whipped Cream or vanilla ice cream.
Makes 6 to 8 servings.
