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Pineapple Blueberry Cake

May 13, 2017

Pineapple Blueberry Cake


20 oz. can crushed pineapple, un-drained

3 cups flour

1/2 cup butter, room temperature

2 cups sugar

1 Tbsp. baking powder

1 tsp. salt

1 cup blueberries

1/2 cup butter

Powdered sugar, optional


Preheat oven to 350 degrees F.   Grease 9×13 baking dish.


Pour crushed pineapple, juice and all into prepared baking dish, set aside.


In a large bowl make dry batter, turn half the flour, add 1/2 cup soft butter, add remaining flour, sugar, baking powder and salt.   With a pastry blender cut in soft butter until crumbly.   Sprinkle evenly over crushed pineapple and smooth out as best you can.


Sprinkle blueberries over batter.   Cut stick of butter into small pieces and dot over batter.


Bake for 1 hour or until cake comes from sides of pan.   Remove from oven and dust with powdered sugar if desired.


To most, this is a scratch dump cake…and boy is it delicious!



You may use a dry butter cake mix in place of dry batter shown above.

Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks


From → Uncategorized

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