Friday, August 19, 2011

Trails End Blueberry Cobbler

I've been inspired to bake by all of the summer blueberry recipes popping up everyday. They make me think of the summers I had when I was a kid watching my mom and grandmother cook. I remember the summers when my grandmother would make her homemade ice cream and blueberry cobbler, I decided I better get busy making my own baking memories with my kids.

I found many blueberry cobbler recipes that were quick and easy, but Rachel's recipe, from A Southern Fairytale, inspired me to make her version of Blueberry Crisp because it looked tasty and easy enough for the kids to join in and help. Go on over to her blog and see hundreds of great family friendly recipes that will make you excited to cook and bake!

This is how our baking went....

This is a great dessert to end a long day on the trails with fresh hot crispy blueberry goodness!

Serve this piping hot with vanilla ice cream and it will make your heart melt!

We used 3 1/2 cups of fresh blueberries for this recipe but you can use frozen if needed.

You will need (1) stick of butter for this recipe.

Melt 1 tablespoon from a stick of butter and pour into bottom of of the baking dish.

Spread butter evenly to coat bottom and lower sides of the dish.

Pour in (1) 20oz can of crushed pineapple, juice and all!

Spread the pineapple evenly.

Layer 3 1/2 cups of blueberries over pineapple. Do not stir.

Sprinkle evenly a 1/2 cup of brown sugar over the top of the blueberries. 
Do not stir.

Sprinkle 1/2 cup white sugar over the brown sugar. Do not stir.

Sprinkle entire contents of a yellow or golden butter cake mix evenly over the sugar. Do not stir.

Drizzle the remaining stick of melted butter over the top of the dry cake mix. Do not stir.

Sprinkle 1/2 cup of brown sugar over the top of the melted butter. 

I know you get not stir!

Sprinkle 2 cups chopped pecans evenly over the brown sugar.

You are ready to pop it in the oven for an hour.  

Enjoy the blueberry scent as it envelopes your whole kitchen.

Let the dish set for about 5 minutes after removing from the oven.  That will give you time to get out the vanilla ice cream and scoop it into individual dishes to serve with the blueberry crispy cobbler.

Heaven on earth!

This tasty goodness is what life is all about.



3 1/2 cups fresh blueberries
1 can (20oz) crushed pineapples
1 stick of butter (8 Tbsps)
1 box yellow or golden butter cake mix
1 cup brown sugar: separated into two 1/2 cups
1/2 cup white sugar
2 cups chopped pecans


Preheat oven to 350 degrees F.

This recipe is a layering process, do not stir any of the ingredients.

Using a 9X13 baking dish, melt one tablespoon butter and coat bottom of dish evenly with melted butter.  Open one 20 oz can of crushed pineapple and pour pineapples and juice evenly into baking dish.  On top of the pineapple, layer the blueberries evenly, then sprinkle a 1/2 cup of brown sugar. On top of the brown sugar, sprinkle a 1/2 cup of white sugar.  Add the entire contents of the box cake mix layering evenly over the sugar, do not stir. 

Melt the remaining stick of butter and drizzle evenly over the cake mix. Sprinkle 1/2 cup brown sugar over the melted butter.  Evenly layer 2 cups chopped pecans over the brown sugar. 

Slide the baking dish into the oven and bake for 45-60 minutes, depending on your oven, take out when the top is browned and bubbling.  You can broil the top for 2-3 minutes prior to removing from the oven for a crispy crunchy topping.

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