Blueberries are so very good for us raw. They were featured at the annual Alabama Blueberry Festival held in Brewton every June.

It was easy for me and my brothers to pick a basket of blackberries, and it really felt like a special treat when we could pick blueberries.

We picked berries and carried a basket home for Mama to cook with. She would bake pies, cakes, cobblers and tarts and so much more. Pies are so good hot from the oven. My Aunt Johnnie would always bake a blueberry pie for my twin brother and I if she knew in advance that we were coming for a visit. I remember one time when Leo and I tried to eat a whole pie; thank goodness we couldn’t succeed, but we tried anyway. Fond memories.

I’ve had this blueberry crunch recipe for many years; someone gave it to me during the 1980s. It reminds me of pie, but the brown sugar gives it a special flavor and adds extra sweetness. Enjoy.

Blueberry Crunch

Ingredients

• 1 21-ounce can blueberry pie filling (or make your own using fresh blueberries)
• 1 package butter recipe Golden Cake mix
• 1 cup packed brown sugar
• 1 stick (1/2 cup) butter, melted
• Ice cream or whipped topping

Preparation

Preheat oven to 350 degrees. Spread pie filling in bottom of ungreased 9-by 9- by 2-inch inch pan. Mix together the dry cake mix, the brown sugar and melted butter. Mixture will be very crumbly! Spread over pie filling.

Bake at 350 for 50 minutes or until topping is golden brown.

Serve warm with ice cream or whipped topping.

From the scriptures

Spiritual food is essential for all of us, as well as physical food. We should nourish our mind and feed our spirit daily just as we feed our body. To memorize a weekly Bible verse is a fabulous spiritual food. Try it, and you will see how easy it is to memorize scripture.

Our memory verse for this week is Psalm 105:4 (NIV): “Look to the LORD and his strength; seek his face always.”