Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. grease a 9 by 13 inch baking pan. spread undrained pineapple evenly in pan. follow with the blueberries. sprinkle 3/4 cup sugar over the blueberries. sprinkle the cake mix evenly over the blueberries. drizzle the melted margarine evenly over the cake mix; followed by the 1/4 cup sugar and the pecans. bake for 45 minutes.

Target recipe: combine flour, baking powder and salt. in a large bowl, cream the shortening and sugar. beat in the egg. beat in the milk, almond extract and lemon rind. gradually blend in the dry ingredients. fold in the blueberries. cover and chill for at least 4 hours.preheat oven to 375°. drop dough by spoonfuls about 1-inch apart onto ungreased cookie sheets. bake for 12-15 minutes, until pale golden. transfer to wire racks to cool. notes: canned or frozen blueberries can be used, but fresh gives the best results.