Pineapple and Blueberry Loaf Pie

Ingredients:

• 1 jar (600 g) blueberry pie filling
• 1 cup fresh blueberries
• 1 can (560 g) of canned pineapple chunks
• 1 package (430 gr.) dry mix for yellow biscuit
• 220 g (1 cup) melted unsalted butter
• 0.5 cup chopped walnuts
• 0.5 cup almond petals

Preparation:

1. Preheat oven to 175°C.
2. Spread the blueberry pie filling into a 22x32cm baking dish and spread it evenly to cover the bottom. Top with fresh blueberries. Sprinkle the pineapple over the blueberries and drizzle with the juices from the can. Spread the cake mixture evenly over the top. Drizzle with melted butter, covering as much of the surface as possible. Sprinkle with walnuts and almonds.
3. Bake until the topping is set and the fruit is bubbly, about 40 minutes. Let cool for 10 minutes and serve.