Spread pineapple, then blueberries in 9x13 greased pan. Sprinkle with sugar, then cake mix, drizzle melted butter on top, mix in pecans. Bake 1 hour at 350 degrees. Cut through casserole about 20 min. into baking – this helps break up cake batter. Tastes great with vanilla ice cream!
The back story provided with the recipe submission!
Once upon a time, there were two friends, Joan & Barbara. They each got married and decided to plan their families. Two girls arrived in 1966, much to the delight of the friends. These two little girls, born just 2 months apart, grew up together – picking blueberries, enjoying the great outdoors, and learning to cook simple recipes with the help of their mothers. The two little girls became Moms, and continued to be the best of friends, just like their mothers, and decided to plan their families. They had 4 little girls, who became best friends, who loved the outdoors and picked blueberries, learning to cook simple recipes with the help of their mothers.
Best Friends Blueberry Crisp is a great, easy recipe for young children – especially those just beginning their journey. Renee Beutell Campbell and I (Julie Hooper Spiro) have been best friends since birth; and we have enjoyed making this blueberry crisp recipe since we were old enough to reach the stove. Our girls (ages 21, 18, 14, 13) all love this dish and can easily make it with the blueberries they pick from my family’s blueberry bushes, which have been producing amazing berries since the 60’s. The original recipe was given to Joan Ayers Beutell by her mother, Mattie Ayers – in the early 1950’s. While we have tweaked it over the years, this is a delicious recipe that tastes great the second day (if there is any left!).