Instructions:

Blueberry Dump Cake

My home state, Michigan, is one of the top producers of blueberries in the United States. The following recipes are from a sheet distributed by one of the local blueberry farmers.

Source: Adapted from Rambo Blueberries (local blueberry farm)

1 quart fresh or frozen blueberries
1 (8 ounce) can crushed pineapple, undrained
1/2 cup granulated sugar
1 box (2 layer size) yellow cake mix
1 cup broken nuts, optional
3/4 cup (1 1/2 sticks) melted butter

Put berries in a 9 x 13-inch pan baking dish; cover with pineapple and sprinkle with sugar. Sprinkle dry cake mix in an even layer over the fruit. If desired, scatter nuts on top. Drizzle melted butter over all. Bake 1 hour at 350 degrees F.

NOTE: To make this "healthier," I replace 1/2 of the cake mix with 1/2 cup each of oat bran and wheat germ, and reduce the melted butter to 1 stick. - LuAnn