Busy Cook's Blueberry Pie -- Quad-Cities Online Recipe Book
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Busy Cook's Blueberry Pie

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Note: If using frozen blueberries, there's no need to defrost them.

Ingredients

1 (20 ounces) can crushed pineapple, in its own juice
3 cups blueberries, fresh or frozen (see note)
1 box yellow cake mix
1 stick butter, melted
3 tablespoons packed light brown sugar
1 cup chopped pecans

Instructions

Preheat oven to 350 degrees F. Spray a 9-by-13-inch baking pan with cooking spray. Layer (don't mix) the pineapple, the the blueberries and dry cake mix. Drizzle melted butter over all; sprinkle with brown sugar and top with pecans. Bake 40 to 45 minutes until top is bubbly and cake topping is cooked through. Makes 12 servings.

LaVelle Stewart
Moline



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  Today is Tuesday, Sept, 30, the 273rd day of 2014. There are 92 days left in the year.

1864 — 150 years ago: The ARGUS Boys are very anxious to attend the great Democratic mass meeting tomorrow and we shall therefore, print no paper on the day.
1889 — 125 years ago: H.J. Lowery resigned from his position as manager at the Harper House.
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1939 — 75 years ago: Harry Grell, deputy county clerk was named county recorder to fill the vacancy caused by a resignation.
1964 — 50 years ago: A new world wide reader insurance service program offering around the clock accident protection for Argus subscribers and their families is announced today.
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