Reviewed: Apr. 18, 2012

This dessert made me feel like June Cleaver. A true dessert from years gone by. Rustic and delicious. This is not a dessert to serve at a high end dinner party, but as a meal ender for close friends and family ... it cannot be beat. My husband said this was the best dessert I ever made. Very high praise for such a simple recipe. I will be making this again and again. I added the zest of one lime to the blueberries, increased to 1/4 teaspoon of salt, butter instead of shorting, and gave the batter a good sprinkling of sanding sugar to add a little texture and crunch. Don't forgo a big dollop of whip cream. It is essential to the look and taste of this dessert.

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Reviewer:

Vincent

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Reviewed: Sep. 5, 2011

Oh wow. I made this with New Brunswick blueberries, which weren't very sweet this year, and reduced the first cup of sugar to 1/2 cup, and it was still AMAZING. Just the right sweetness. I also substituted butter in place of the shortening. If using sweeter blueberries, like those on the West Coast, I'd probably use 1/4 cup of sugar.

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Reviewer:

Liz

Reviewed: Aug. 17, 2011

I love this recipe and usually double it--put in two casserole dishes. I love it as a dessert, but I particularly enjoy it as a side dish to scrambled eggs...or any kind of eggs: poached, soft boiled... in the morning--forget muffins; this is the way to go!

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Reviewer:

Barbara

Reviewed: Aug. 10, 2011

Super easy and yummy! I only used 1/2 cup of sugar and baked for 35 minutes so that it was golden brown on top.

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Reviewer:

scholarjae

Reviewed: Aug. 6, 2011

I made this for my family and everyone loved it. The only thing I did differant was I used butter instead of shortning.

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Reviewer:

Flint

Cooking Level: Expert

Home Town: Baton Rouge, Louisiana, USA

Living In: Rochester, New Hampshire, USA

Reviewed: Feb. 1, 2011

So I would call this a cobbler. I usually love the biscuit-like topping of a cobbler, but this topping was tough and had little flavor, perhaps because you don't cut in the shortening/butter, and I think it needs more salt. I followed the topping part exactly, so tough texture is not because I made changes. I did add only 1/2 cup sugar to the blueberries, and was was still WAY too sweet. Just didn't care for this one.

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Reviewer:

Dmseck

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Cooking Level: Intermediate

Home Town: Rialto, California, USA

Reviewed: Jan. 28, 2011

This is the second time I've made this dessert and it turned out MUCH better, since I used only 1/2 cup of sugar to sprinkle over the blueberries. The first time I made this it was WAY too sweet. I also used 1/4 cup of applesauce instead of the egg and it worked great! We really like this odd-named dessert! The fresh blueberries are delicious when they aren't drowned in sugar, and I think fresh blueberries are a must. Thanks for the good start to a yummy dessert recipe! :)

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Reviewer:

TTV78

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: San Francisco, California, USA

Reviewed: Jan. 22, 2011

This was good. I did think the topping could use a little more flavor. Maybe some vanilla. Thanks.

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Reviewer:

rae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

Reviewed: Sep. 28, 2010

Very good, crazy messy to eat but so good! nice and warm especially

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Reviewer:

Cashews

Cooking Level: Intermediate

Home Town: Northampton, Massachusetts, USA

Living In: West Hollywood, California, USA

Reviewed: Aug. 21, 2010

This was excellent! Needed to use up blueberries and found this recipe. Used less sugar over the berries and butter in place of shortening as suggested by other reviewers. Followed the rest of the directions as originally written. Came together super quick as this was a last minute idea when I realized the blueberries needed saving!!! Hubby/son/son's girlfriend all raved. Served hubby's straight up...the kid's had theirs over vanilla ice cream while the grunt was still nice and warm from the oven. Big debate over which way was better! Will def. make again, as requested by the crew!!

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