Blueberry Crunch

1 (20 oz.) can crushed pineapple

3 cups blueberries

¾ cup sugar

1 box yellow cake mix (plain)

1 cup nuts

1 stick butter

Pour pineapple in a 9 x 13 ungreased pan. Pour blueberries on pineapple. Sprinkle sugar on blueberries. Sprinkle entire box of dry cake mix over sugar. Spread nuts on top. Put pats of butter all over the top.

Bake and enjoy!

Blackberry Dumpling Cobbler

This is basically an all purpose cobbler because you can use frozen peaches or cherries as well. This looks great served in a bowl with a dollop of whipped cream and a mint sprig.

2 (16 oz.) packages frozen blackberries
2 cups sugar, divided
¼ cup butter
3 (8 oz.) packages cream cheese, softened
2/3 cup milk
2 ¼ cups all-purpose baking mix
¾ cup uncooked oats

Bring blackberries, 1 1/3 cups sugar, and butter to a boil in a large saucepan over medium heat, stirring gently until butter is melted and sugar dissolves; remove blackberry mixture from heat.

Beat cream cheese and remaining 2/3 cup sugar at medium speed with an electric mixer until fluffy; add 2/3 cup milk, and beat until smooth. Stir in baking mix and uncooked oats.

Spread two-thirds of the cream cheese mixture (about 3 cups) onto bottom of a lightly greased 13 x 9 inch baking dish; spoon blackberry mixture evenly over cream cheese mixture.

Dollop remaining cream cheese mixture evenly over blackberry mixture.

Bake at 350 degrees for 35 minutes or until golden brown.

12 Servings