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Country Kitchen
May 1, 2012 Previous Recipe | Next Recipe
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OUR CREAM OF BROCCOLI SOUP
GARLIC CHEESE GRITS CASSEROLE
BLUEBERRY CRUNCH
WHOLE WHEAT BANANA NUT BREAD
EASY CHEESE BALL
OAKVIEW FARMS MOIST CORNBREAD
SHRIMP JAMBALAYA
CHRIS’S EASY CAKE
BLUEBERRY CRUNCH

1 (15-ounce) can crushed pineapple, undrained
3 cups fresh or frozen blueberries
¾ cup sugar
1 box butter cake mix
1 stick butter, melted
¼ cup sugar
1 cup chopped pecans

Butter a 3-quart baking dish. Place ingredients in prepared dish in order listed. Bake at 350 F for 50–55 minutes, or until crust is brown. When cool, cut into squares and serve with vanilla ice cream or whipped topping.





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