Tasty Tuesday ~Blueberry Pie in a Crockpot

Getting a recipe from a friend always makes it better. My sweet friend Tara went blueberry picking with us last summer, and we had so much fun. I've seen some great blueberries in the stores lately, and they are a treat that can go a long way, packed with anti-oxidants. Favorite ways to use fresh blueberries:

• over granola
• with yogurt
• in a smoothie (Jo made a mango/blueberry smoothie this weekend - yum! See how to cut a mango here.)
• in muffins
• in a coffee cake
• in a green salad (yes, really ... they're great!)
• just raw to pop in your mouth
• in this recipe I'm about to share with you ;)

Tara shared this Blueberry "Pie" recipe with me recently; it is easy to make in a crockpot and is perfect for a chilly night when you think it should feel like spring. Takes me back to summer days and the berry farm... ahhhh.

Blueberry Pie in a Crockpot

1 20 oz can blueberry pie filling
1/2 cup margarine at room temp (Tara says: "couldn't do it, had to use real butter". This is one of many reasons I like her.)
1 yellow cake mix
1 cup fresh blueberries
1/2 cup chopped walnuts (Ok - Tara thinks walnuts taste like dirt :) so we suggest pecans. They taste like pecans. ;)

Place the blueberry pie filling in the bottom of the crock pot. Mix the cake mix and butter together and sprinkle over the pie filling. Put the fresh blueberries on top with the chopped nuts. (Tara sprinkles a little cinnamon on top too).

Cook on high for 2 1/2 - 3 hours.

Add whipped cream on top or a little vanilla ice cream, and you have something worth sneaking downstairs for ... or taking to your small group. That sounds so much more hospitable, and that's good too.

Happy Tasty Tuesday and thanks to Jen of Balancing Beauty and Bedlam for hosting and to Lisa of Blessed with Grace for hosting Tempt My Tummy Tuesday.