Blueberry Crunch

Directions

1. 1
   Line bottom of 9 x 13-inch pan with blueberries.
2. 2
   Mix sugar and flour and mix with berries.
3. 3
   Put pineapple and juice evenly over blueberry mixture.
4. 4
   Sift cake mix evenly over it.
5. 5
   Take margarine and slice thin slices over the dry mix.
6. 6
   Try to cover it as much as possible.
7. 7
   You may add chopped pecans as a topping. Bake at 325° until crust is slightly brown.
8. 8
   If I have plenty of time, I like to bake very slowly (about 275°) and find that the mixture thickens better.
9. 9
   It may take 1 hour or so, but the top is still crunchy and the inside is a nice consistency, just right to eat with a scoop of vanilla ice cream.
10. 10
    You may add most any kind of fruit (not just blueberries).