Blueberry Nut Crunch

          1 (30 ounce) can sliced peaches, in juice
          3 or 4 c. fresh or frozen blueberries
          ¾ c. sugar
          1 box yellow cake mix
          1 stick margarine
          ¼ c. sugar
          1 c. coarsely chopped almonds

Spray a 13 x 9 inch glass dish with cooking spray.  Pour in peaches and blueberries.  Sprinkle with sugar.  Pour box of dry cake mix over the top.  Melt margarine and pour over the cake mix.  Spinkle with nuts and remaining sugar.  Bake at 350 degrees for 35 to 40 minutes.  About midway through cooking time, cut slits in the top to allow juices to flow. 

          1 pkg. bran muffin mix
          ¼ c. butter or margarine
          ½ tsp. ground allspice
          1tsp. ground cinnamon
          1 c. fresh or frozen blueberries,
                   Rinsed and drained.

Prepare mix according to package directions.  Add allspice and fold blueberries gently into batter.  Spoon batter into a greased muffin pan.  Bake as directed on package.  Melt butter.  Mix sugar and cinnamon together.  Remove muffins from pan and, while hot, dip tops into melted butter and then into sugar mixture.  Serve warm.