Blueberry Crunch

• about 4 c. blueberries
• 1 c. sugar
• 6 Tbsp. flour
• 1 large can crushed pineapple and juice
• 1 dry yellow cake mix
• 1 cold stick margarine
• chopped pecans (as a topping, about 1 1/2 c.)

1. Line bottom of 9 x 13-inch pan with blueberries.
2. Mix sugar and flour and mix with berries.
3. Put pineapple and juice evenly over blueberry mixture.
4. Sift cake mix evenly over it.
5. Take margarine and slice thin slices over the dry mix.
6. Try to cover it as much as possible.
7. You may add chopped pecans as a topping. Bake at 325u0b0 until crust is slightly brown.
8. If I have plenty of time, I like to bake very slowly (about 275u0b0) and find that the mixture thickens better.
9. It may take 1 hour or so, but the top is still crunchy and the inside is a nice consistency, just right to eat with a scoop of vanilla ice cream.
10. You may add most any kind of fruit (not just blueberries).

blueberries, sugar, flour, pineapple, cake mix, margarine, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=607600 (may not work)