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We have many acres of blueberry bushes in the area where I live. My father-in-law has a number near his house, so I have an abundant supply every year. My family loves blueberries, so I'm always looking for new ways to use them. This is new recipe I found and it's been very popular.
This recipe is:
Contest Winning
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutritional Facts 1 serving (1 piece) equals 244 calories, 4 g fat (3 g saturated fat), 12 mg cholesterol, 91 mg sodium, 50 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Blueberry Pudding Cake in Country June/July 1998, p49
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Apr. 07, 2013 by amberjcarothers
I love this recipe :o) it is quick and easy , I like the way the cinnamon tastes with the blueberries.
Reviewed on Feb. 26, 2013 by manga
After reading all the great reviews I was surprised. Mine came out runny. I'm wondering if it is because I used frozen blueberries and when they thawed that may have caused the soupy mix. Mine has a dark crust and doesn't look like the picture. I would not make this again.
Reviewed on Aug. 24, 2012 by terriesherrow
have made this with different fruit - always comforting
Reviewed on Aug. 09, 2012 by BakinGymnast
Wasn't nearly as good as I'd hoped it would be. The cake part wasn't that great, tasting more like a soggy biscuit that anything. And the blueberries had way too much cinnamon, which ruined the flavor. And the blueberries were too soupy also. No, I would not make this again.
Reviewed on Jul. 16, 2012 by kritterkim
I LOVE this! So simple, easy to make, and it tastes delicious! I bring this to family events and it disappears fast. I haven't tried it yet with other fruit/berries, but it might taste amazing with peaches.
Reviewed on Jul. 12, 2012 by JRocandJordysMom
I have made this cake 6 times. I follow the recipe exactly and it always turns out great. I get many compliments on it.
Reviewed on Jun. 27, 2012 by faith7025
I have made this recipe several times and we do enjoy it, but I have learned to cut back on the sugar. It is way to sweet for our tastes as-is. I cut the sugar to about 1/2 c. in the cake and 1/2 c. in the topping. We also enjoy it with blackberries or chopped peaches mixed in.
Reviewed on Jun. 24, 2012 by MaryWeil
I found this recipe years ago in a newspaper while visiting an Aunt in Michigan. I've been making it ever since and always gets rave reviews! Really good with a mix of blueberries and raspberries.
Reviewed on Apr. 05, 2012 by IslandWife
Very yummy and easy.
Reviewed on Mar. 11, 2012 by MissCarole
I used 3 kinds of berries, black, raspberry and blue... omitted the cinnamon and added 1 tsp of vanilla....served with vanilla ice cream. I too did use 3 cups of berries so they covered the bottom of the square dish. Delish...a favorite of mine for sure.
Reviewed on Mar. 10, 2012 by aprilid
This is my go-to recipe when I want a fast and delicious dessert. I have made it with a variety of fruit combinations and it is always a hit. My family calls it "cobbler pie" and there are always smiles when they see I've made one for dessert! Works great with fresh or frozen fruit, too!
Reviewed on Jul. 03, 2011 by Denise McMillan
I put extra berries and more cornstarch. I also only used 2/3 cup water.
Reviewed on Jun. 12, 2011 by cwbuff
Easy and tasty! However, I found it a little too runny. Next time I make it I'm going to decrease the boiling water to 1/2 cup instead of a full cup and see how it turns out. I used fresh blueberries - I just love them in any recipe. Maybe I'll try 3 cups of them instead of 2.
Reviewed on Jun. 06, 2011 by coupons572
A clear winner. So simple and got rave reviews from family. "Yummy!" my Dad said! Used frozen blueberries, unthawed. I could use any pie fruit I think. Maybe will try strawberries next.
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