The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 2, 2009
The recipe made way too much topping and it didn't bake all the way through. The bottom part was delicious, as was the part of the topping that did bake through. Will make some adjustments next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 26, 2009
I had to use butter instead of shortening and it was ridiculously delicious. Easy, tempting and scrumptious.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.64 star rating.
Reviewed: Apr. 9, 2009
Made with fresh blackberries but more like a big muffin/cake/cobbler. :) Maybe needs more butter for that mmmm taste? Definitely put all the sugar on the berries or they're too tart/bitter. Maybe take 1/2 sugar out of the batter so that the dish won't be too sweet.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Mar. 2, 2009
I really enjoyed this! I used splenda instead of white sugar and it tasted great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 9, 2009
Wow! This is good. I had no idea what a grunt is, but it seemed like a fun idea to tell my husband that he was having "grunt" for dessert after I found this when looking for something to do with some blueberries I had bought. This was very quick and easy to make and tasted so good. Only thing I did different was to reduce the amount of sugar to about 2/3 cup after I tasted my blueberries to see how sweet they were. Definitely going to make this again.
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Photo by Louiselombard

Cooking Level: Expert

Living In: Westville, Kwazulu-Natal, South Africa

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Photo by KIRSTIN243
Reviewed: Feb. 4, 2009
This was awesome! Just like we had on honeymoon in Atlantic Canada! I had to use frozen blueberries, as good ones are hard to find this time of year, but it still turned out well!
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Photo by KIRSTIN243

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 14, 2008
After I had started this recipe, I discovered that I was almost out of all purpose flour. I opened a boxed cake mix and used the cake flour. I also used Splenda for the sugar (diabetic). It turned out great, but with a cake like topping instead of the dropped mix.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 7, 2008
Great recipe! However, instead of using 1 full cup of sugar over the blueberries, I only used 1/2 cup. I think I might use 1/4 cup next time as it was still quite sweet for me. I loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 30, 2008
Fantastic! We're in the Annapolis Valley and blueberries are just coming into season, so this was a lovely way to ring in the new blueberry season! I had to make a couple of changes - I had no white sugar so I had to substitute Splenda. Good to know I can make this for my father in law, who is diabetic. Also, I only used 1/2 the splenda on the blueberries as a whole cup seemed too much and I was right on - it was a lovely combination of sweet/tart. I also used buttermilk instead of regular milk. The grunt was so delicious served with homemade vanilla ice cream out on our front porch looking at the tide going out. Perfection.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 22, 2008
Baked up just perfect in a little under 40 minutes! Hailing from the Annapolis Valley in NS, this dessert is a must at blueberry season! Served it up with some whipped cream! Wouldn't change a thing!
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