Tasty Tuesdays: Red, White, and Blueberry Crunch Cake

I hope you all had a wonderful Memorial Day weekend.  Ours was jam packed!  We went to Greek fest, looked at strollers, went to the pool and soaked in some sun, saw Bridesmaids, and wrapped up the weekend with a BBQ.  

We had such a great evening!  My parents and my sister came over as did a few of our friends, including Trish from Pink Preppy Lilly Lover.  We had not seen her and her hubby Matt in a while, and it was wonderful to catch up on all that had been going on.  We sat in the yard and enjoyed burgers and brats, potato salad, watermelon, spinach and strawberry salad, and a delicious dessert!!!  

In our family, we have always made a red, white, and blue dessert on the 4th of July.  Since we'll be in South Dakota over the 4th, I thought it would be fun to make RWB dessert a little early.  I had a ton of blueberries that I had picked up at the Hollygrove Farm and Market, and I figured they would be perfect for the occasion.  

So, I whipped up this absolutely easy and tasty dessert.  Can you think of anything better than yellow cake mix and blueberries?  We gave our guests the choice of vanilla bean or creole cream cheese ice creams and added a strawberry sauce.  It was the perfect ending to a perfect weekend.

INGREDIENTS:

1 (18.25 ounce) box yellow cake mix

4 cups fresh blueberries, or thawed frozen blueberries

1/2 cup white sugar

1/2 cup butter or margarine, melted

1/2 cup slivered almonds

 

PREPARATION:

Preheat oven to 350 degrees F (175 degrees C). 

Mix berries, sugar, and cinnamon in the bottom of a 9 x 13 inch pan. Mix melted butter, cake mix, and half of the almonds.  Spread mixture over the blueberries.  Sprinkle the remaining almonds over the cake topping.

Bake for 30 minutes, or until light brown. Serve warm or cold. Top with ice cream.

Did you make anything interesting this holiday weekend?