This summer we had a peach pie at my grandmother's house. My brother asked if it was apple. I told him it was peach but would he eat apple. He said, "Yeah, I like that." Sister remembers these things! Fast forward to November. I asked Philip if he still liked apple pie because I wanted to make it for Thanksgiving dessert. Surprise, surprise! He said what he really wanted was that "blueberry pineapple stuff with the cake on top...Yum!" If you knew my brother, you would know that this is rare. SO, being the doting sister that I am, I informed my mom that blueberry cobbler would be one of the desserts on the table.
During the summer we use those delicious fresh blueberries that are available. However, as it is November, we used frozen. This still works perfectly. This is a pretty sweet dessert. In fact, I had several people comment on its sweetness and I had already cut down on the sugar that it called for! You could probably get away with using only 1/4 cup of the 3/4 it calls for! Philip doesn't like nuts, so I always put nuts on half and leave the other side plain. This dessert is pretty simple. I didn't even realize it until I was typing, but it is fairly dump-and-bake. Only one dish to wash! Even though this is a sweet dessert, it contains LOTS of antioxidant rich blueberries, so it is my submission for Sweetnicks ARF Tuesday. Stop by her place for other delicious recipes.
1 12-14 oz. (whatever the large size is) crushed pineapple
3 cups (I use more than this, about 1.5 bags frozen) fresh or frozen blueberries
3/4 cup sugar (probably use less unless you REALLY like it sweet or are afraid your berries are sour)
1 box yellow or butter cake mix
1 stick margarine, melted
1/4 cup sugar (This gives the top a little crunch, but you don't have to use it)
1 cup chopped nuts (optional)
Pre-heat oven to 350 degrees F. Pour undrained pineapple into 13 X 9 pan. Put berries on top of the pineapple. Sprinkle with sugar. Open cake mix and sprinkle over the berries. Pour melted margarine over the cake mix. Top with chopped nuts and sprinkle with sugar. Bake for 25 minutes. Open oven and use a spoon to poke holes in the top of the cake mix so that the juices from the fruit come through. Return to oven for 10-15 more minutes (a TOTAL time of 35-40 minutes) or until browned and bubbling. Serve warm with ice cream.