We loved this, I've made it twice and both times it was fantastic. The first time I made it as directed and put whipped cream on top...yum! The second time I added small chunks of cream cheese to the blueberries, just tossed it in then added more blueberries....Oh, so Delicious . Thanks for the super easy, great recipe, It's a keeper.
Simply delicious. I needed to bake it an extra 5-8 mins but then, that might be because I used still frozen berries. It's certainly easy and quick to put together. Splenda was used in place of the sugar and I sprinkled some nutmeg into the berry/Splenda mix. Yum.
Great dessert recipe for any cook who loves fruit. I know I do.
I made a mistake Boomie - got distracted and put the fruit on the bottom and started to pour in the batter on top then realized but by then too late !!!! Having said that the 2 components were delicious no matter what the order . My berries were a combo of apple and berry.
This recipe was fantastic! I also modified it... I also used brown sugar instead of white and used 1 cup of flour and 1/4 cup of rolled oats instead of the full amount of flour. I also added some poudre douce to the cake batter. For the sprinkling of sugar on top I used brown sugar with a touch of poudre douce and a handful of rolled oats mixed in. This recipe is so easy and versatile.... we loved it!
This is very simple to make, and easily bakes while everyone is enjoying dinner. I also used frozen blueberries--the large Michigan ones. I did a little playing around with the recipe to make it a little healthier. I used about half whole wheat flour and sprinkled in a little wheat germ with it. I used Splenda in the cake part, and topped with regular brown sugar. I can taste the splenda, so maybe next time I'll use a 50-50 blend of splenda & regular sugar. I didn't want to mess with the butter in this, so I left that alone, and am glad I did. Margarine just wouldn't have done it here! I also added a dash of nutmeg and about 1/2 teaspoon cinnamon to the dough. The blueberries do pretty much fill up the top, so I'm not sure how to toothpick test this--it comes out with blueberry goo regardless, but since I made this in a glass square pan (& adjusted the temp down to 325), I could see when the cake started to get golden brown on the corners, so I took it out, and it is perfect! Thanks for posting! Made for kid-friendly tag. At our house, blueberries = a hit with the kids, so this was an easy pick!
Really delicious and easy to prepare. I used frozen wild blueberries from Maine and served warm with coconut custard Ice Cream. Yummy!
Awesome !!!! Great recipe we had some pints of Blueberries leftover in the fridge. I made this recipe tonight "on the fly" and it was awesome. The recipe didn't specify which kid of sugar, so I used brown. It was really good. I recommend this recipe to anyone. easy for kids!
Love blueberries and this was easy and delicious.
I served this w/vanilla ice cream for dessert last nite when we had a visiting friend from the US for dinner & it was well-received. It was an easy-fix, but I had prep concerns. There was no mention if frozen berries can be used & I assumed so since not mentioned, but was unsure if they should be frozen or thawed (I opted for frozen). Like Bev, I had to cook it longer than stated (5 min) & the berries were getting a crispy look. The toothpick never really comes out clean (maybe the pudding part of the dish) & I think using fewer berries (2 cups) may resolve all this. W/all that said ~ this is very good, we liked it a lot & it will be repeated. Thx for sharing this recipe w/us. :-)