Ingredients
1 (20 oz.) can crushed pineapple
2 (15 oz.) cans blueberries, rinsed and drained
3/4 c. sugar
1 box yellow cake mix
1 1/2 sticks margarine, melted
1 c. chopped pecans
1/4 c. sugar
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Rare blue mineral salt from Iran — finishing, cheese pairing, gift
Natural blue colorant — cocktails, rice, desserts, pH-reactive color change
Korean five-flavor berry tea — sweet, sour, salty, bitter, spicy
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Grease 9 x 13-inch pan. Spread pineapple; spread blueberries. Next, sprinkle with 3/4 cup sugar. Next, sprinkle with cake mix. Pour 1/2 cup melted butter over cake mix. Add pecans; sprinkle with 1/4 cup sugar. Pour remainder of butter on top. Bake at 350° for 35 to 45 minutes. Cut through layers of Blueberry Crunch with knife after it has baked 25 minutes.