Reviewed: Feb. 22, 2012

I followed the directions exactly and it turned out perfect! :) Great and easy and it is really good with a side of french vanilla ice cream!

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Reviewer:

Jennie

Cooking Level: Intermediate

Home Town: Oakville, Ontario, Canada

Living In: Kitchener, Ontario, Canada

Reviewed: Feb. 20, 2012

Great recipe! Easy to make and the kids love it, especially with a little whipped cream on top. My daughter has made it herself a few times as well.

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Reviewer:

lorac336

Cooking Level: Intermediate

Home Town: Jericho, Vermont, USA

Reviewed: Oct. 18, 2011

This was just so-so. I like my mom's recipe better.

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Reviewer:

tallmama

Cooking Level: Expert

Home Town: Kalamazoo, Michigan, USA

Living In: Grand Rapids, Michigan, USA

Reviewed: Sep. 28, 2011

As close to my Grandma's as I have been able to find. Very easy and I use a spring-form pan for easy serving. I've made it with both blueberries and strawberries, excellent warm with cream or cold for breakfast.

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Reviewer:

terri

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Reviewed: Aug. 17, 2011

Great recipe, I used butter instead of shortening for the cake. Also added brown sugar to the topping for more flavor. Served with lemon ice cream, so good!!!

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Reviewer:

Lisa Marie

Cooking Level: Intermediate

Home Town: Quakertown, Pennsylvania, USA

Living In: Dublin, Pennsylvania, USA

Reviewed: Aug. 14, 2011

Made just as written except I baked it for 45 mins. Excellent recipe and just what I was looking for!

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Reviewer:

ROBINMO

Reviewed: Jul. 20, 2011

I made this for a family dinner and everyone loved it! I just put a little whipped cream on top and it was great!

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Reviewer:

nora

Reviewed: Sep. 26, 2010

This was very good this morning for breakfast. The cake part was light and fluffy. The only problem I had was that the cake was done and the topping was not. So the bottom of the cake was a little over done by the time that the top was done. This may have been my fault because I had to use frozen blueberries. It still tasted very good and I will try again next season when I have fresh blueberries.

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Sep. 14, 2010

A new family favorite!! We live in northern New Hampshire and had some nice fresh picked blueberries I wanted to do justice to. This was perfect. I plan to make another tomorrow :) .

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Reviewer:

ForgottenAmber

Cooking Level: Intermediate

Home Town: Franconia, New Hampshire, USA

Reviewed: Sep. 7, 2010

I've rarely baked with blueberries, but this recipe might get me to change that. I made this exactly as described and it turned out just beautifully -- my husband and I finished the whole pan in less than three days. The texture is more like a coffeecake than a crisp or cobbler, and the leftovers (if there are any) reheat very well. I'll definitely make this again, probably for a holiday breakfast.

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