Blueberry Pineapple Dump Cake

Yes, I realize that fresh blueberries are out of season.  However, thanks to my in-laws, we have several gallons of fresh blueberries frozen in our freezer :)  My husband worked late this week, so I thought I would surprise him with a fresh blueberry cake when he got home.

Ingredients:

3 cups fresh or frozen blueberries
20 oz can crushed pineapple with juice
yellow cake mix (just the dry mix)
1 1/2 sticks melted butter
1 1/2 cups chopped pecans

Place blueberries in greased 9x13 pan.  Pour pineapple evenly over the blueberries. 
Next place the dry cake mix on top.  Use a fork to gently even out the cake mix and break up any large clumps.  Cover cake mix with the chopped pecans.
Finally, pour the butter evenly over the top.
Bake at 350F for 45 minutes or until lightly golden brown.  Let cool at least 15 minutes before serving.

Blueberry Cobbler

I have been looking for a good cobbler recipe for quite some time.  A few weeks ago one of my good friends served this cobbler at our church group meeting.  It got rave reviews! 

Ingredients:
1 cup self-rising flour
1 cup sugar
1 cup milk
1 stick butter, melted
1 tsp vanilla
3 cups fresh blueberries

Preheat oven to 350 F.
In medium bowl, combine flour and sugar.  Mix in butter, then milk and vanilla.  Beat until blended. 
Spray a 9x9 baking pan with cooking spray.
Pour batter mixture in pan.  Evenly sprinkle blueberries over the batter mixture.
Bake in 350F oven for 45 minutes or until toothpick in center comes out clean.

Best served warm (with ice cream if you prefer).