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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 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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