Let me tell you about Rachel! We first met a couple years ago at the Blissdom Conference, and started chatting a little online. Then at Blissdom this last January, we became a little more acquainted when she held a food photography session. Check out her photography…she is amazing!

I have followed her blog, A Southern Fairytale and her delicious recipes and even added my own to her very popular Mouthwatering Mondays. So when I received her blog as my Secret Recipe Club assignment, I was just tickled to death!

Rachel is not only an incredible cook, and photographer, she also has the biggest heart I know! Her love for her family and children shines on her blog! And her story documenting her father-in-law’s struggle with cancer had me in tears more than once.

It was such a tough decision on what recipe I wanted to share with you, there are tons of yummy choices! At first I thought I would try her Texas Sheet Cake, because well…she’s from Texas and it looks amazing! But I finally settled on her Homemade Blueberry Crisp, mostly because it’s super easy {dump and sprinkle} and I knew you all would love that, and also because any reason I have to visit my favorite Farmer’s Market to buy fresh fruit and veggies is always a plus!

The little crunch that the pecans add and the sweetness of the blueberries are heaven!! Add a little vanilla ice cream and there’s no turning back!

Let’s start with some blueberries…fresh are best, but you can certainly use frozen or even canned.

Then we need to add some ingredients…using a cake mix is super simple, the pineapple adds a little more sweetness, brown and white sugar, and some pecans…a perfect combination! Oh and we can’t forget the butter.

The best thing about this recipe…no mixing required. Just dump and sprinkle! Lightly butter a 13×9 baking dish, add the pineapple and sprinkle the blueberries on top.

Time for both sugars, just sprinkle them on top of the blueberries.

Next, sprinkle the dry cake mix over top. Be sure to grab a butter flavor cake mix, because you can never have enough butter.

See what I mean? More butter…

Another sprinkle of brown sugar and then the pecans {I added a few walnuts too}

Bake at 350 degrees for about 45 minutes…and then…heaven…simply heaven!

Homemade Blueberry Crisp

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

A delicious Blueberry Crisp, serve with vanilla ice cream

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Ingredients

• 1 stick butter
• 3 cups fresh blueberries
• 1 (20 oz) can crushed pineapple with juice {I only had chunks, so I chopped them in the processor}
• 1 cup brown sugar, divided
• 1/2 cup white sugar
• 1 Butter flavor cake mix
• 2 cups chopped pecans {I used part walnuts}

Instructions

1. Preheat oven to 350 degrees
2. Wash blueberries
3. Butter 13x9 baking dish
4. Melt remaining butter
5. Pour pineapple into baking dish
6. Sprinkle with blueberries, do not mix
7. Sprinkle with 1/2 cup brown sugar
8. Sprinkle with 1/2 cup white sugar
9. Add dry cake mix
10. Drizzle with butter
11. Sprinkle with remaining 1/2 cup brown sugar
12. Sprinkle on nuts
13. Bake for about 30-40 minutes or until the blueberries are bubbly and the topping is golden brown.

Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Don’t forget, Menu Plan Monday has been moved over to Pocket Change Gourmet {our new blog}, head on over and grab a new recipe for your menu!

Linking to…Gooseberry Patch