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.
person found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
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.
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
Great dessert recipe for any cook who loves fruit. I know I do.
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
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.
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
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!
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
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!
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
Really delicious and easy to prepare. I used frozen wild blueberries from Maine and served warm with coconut custard Ice Cream. Yummy!
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
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!
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
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. :-)
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
I love blueberries and I love pudding cake! What a great way to indulge in both at the same time! This is a wonderful recipe! I made exactly as directed and it just had to cook a bit longer in the oven than directed, in my oven. Thank you so much for another great recipe, Boomette!
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
