Best Blueberry Crunch Recipe
A delicious 4-ingredient Best Blueberry Crunch recipe for any time of year; served warm with vanilla ice cream (or fresh whipped cream).
Put this Blueberry Crunch Recipe on your regular baking list, because it will be a new, easy dessert to bring to a potluck, or to serve to last-minute company! And friends, I want to tell you about my new book out this year, Big Boards for Families! You can preorder it now!
Best Blueberry Crunch Recipe
Everyone loves a “crunch” dessert. Or, if you’re a muffin fan, I was just chatting with my friend, Bakerella, the other day–checking in on each other. She has a fantastic Better Morning Blueberry Muffins recipe you’ve got to try!
Blueberry Dump Cake
Some call them “dump cakes,” and our family favorite has always been this Cherry Crunch Dessert. That is … up until now :)
When my sisters came to visit, we rode bikes, shopped, swapped out clothing (like we always do), and ate lots of good food. We always talk about new recipes, and my oldest sis gave me a new spin on one of her favorite recipes. So today I’m sharing a delicious Best Blueberry Crunch Recipe. Let’s just say it’s amazing, and so good served warm with vanilla ice cream.
All you need for this recipe are these ingredients:
- Blueberry pie filling
- Box of white cake mix
- Macadamia nuts
- Whipped cream or ice cream
When I think about what my mom taught us girls, it was about taking chances and risks when practicing hospitality.
Taking risks and practicing hospitality
Because if you don’t, you never include other people in your home, and you miss out on a lot.
Yes, it takes risk to make a dinner invite–what if they say no?
And sometimes with cooking, you take a chance that the recipe will turn out–what if it’s a flop?
Unless you’ve made it before, or it’s a family favorite, sometimes it’s a luxury to be able to “master” a menu in time for guests.
So hospitality takes risk, on many levels. Our mom wasn’t perfect, but she was gracious when she made mistakes. So we learned from her.
Joanna Gaines quote
I recently saw this quote from Joanna Gaines, and I love it so.
“The world needs risk takers. The truth seekers and status quo resisters. Who ask the questions they really want to know. Who confidently pursue what is right even when it isn’t popular. No facades. No half truths. No compromises. The life lovers and slow-song-along-in-the kitchen dancers. Who smile at every stranger and wear their hearts on their sleeves. Who uphold authenticity time and again. No distance. No armor. No walls. The course changers and path makers. Who risk it all to follow their hearts and lead others to new places. Who steadily move forward without always naming the challenges to overcome. No compass. No safety net. No way to know where the road will go. The world needs risk takers. Like you and me. Who pave the way for others to follow. Or who tiptoe past their comfort zones to say yes when they could have said no. Every day in big and small ways, we all wake up and push toward the unknown. Never rising out of new waters the same as we were before.” – Joanna Gaines
So for today, if you’re a reluctant entertainer, start small.
Invite a few people for a warm blueberry dessert this week? [wink-wink]
More blueberry desserts:
Whole Wheat Blueberry Banana Bread
Get the Recipe:
Best Blueberry Crunch Recipe
- 2 21 oz cans blueberry pie filling
- 1 box white cake mix, dry
- 1/2 cup butter, melted
- 3/4 cup macadamia nuts, toasted and chopped
- Whipped cream or ice cream, optional
- Preheat oven to 350. Lightly grease a 9×13 pan.
- Spread the blueberry filling in the pan.
- Mix together the cake mix, melted butter, and toasted chopped nuts. Sprinkle over the blueberry filling.
- Bake for 40-50 minutes or until brown on top.
- Serve warm with vanilla ice cream or whipped cream!
Could you use yellow cake mix instead?
I have a pumpkin dump that you pour yellow cake mix over pumpkin and then pour melted butter over top.
Would it work the same with fruit?
Yes, you can use yellow cake mix! It might have a little different flavor, but I bet it’s delish!
Can this be made in a smaller glass “casserole dish”, and would the baking time be affected at all? Thank you!
I am thinking you can 1/2 this recipe in a 8×8 pan, but I haven’t tried it. Baking time would be pretty close to the same.
Can you use walnuts and can they be untoasted? Can any canned fruit be used?
Yes, you can use walnuts! I’ve used canned cherries!
Which do you prefer? Ice Cream or Whip Cream making this for a church pot luck.
If it’s served warm, ice cream. If not, whipped cream!
could i make this without the nuts? could you please send me back an e-mail with your answer? Thanking you in advance.
Yes, Carol, you can make this recipe with no nuts!
Can you make this without the nuts?
Yes, you can make this recipe with NO nuts!
Can you make this using fresh blackberries?
Hi, Robin. This recipe needs the “canned” fruit, that is a little moister for the combination. If you want to use fresh fruit, google (or search on my blog) any of my bluberry cobbler or blackberry cobbler recipes and make those. You can use fresh or frozen berries in those recipes!
Can’t wait to make this! One question, do you use salted or unsalted macadamia nuts? Thanks.
Is the butter melted or soft? Recipe is not clear how the butter is used.
Either works. I usually melt it first.
Looks delicious! What should I do if I want to use (frozen) Maine blueberries instead of pie filling?
Hi, Patricia. I haven’t tried frozen in this recipe. Come back and tell me how it turned out!
You would need to make an actual pie filling by cooking the berries with a little water and sugar and thickening with corn starch (and add a little lemon juice).