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"An amazing dessert you can enjoy with any berry you chose! Served warm with vanilla ice cream...yum!"
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50 m servings 513 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 513 kcal
  • 26%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 111.4g
  • 36%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 372 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine blueberries, water, 1 cup white sugar, and 1 tablespoon butter in a saucepan; cook and stir over medium heat until heated through, about 5 minutes. Transfer blueberry mixture to a deep 1 1/2 to 2-quart baking dish.
  3. Beat 1/2 cup white sugar and 1 tablespoon butter together in a bowl until creamy. Sift flour, baking powder, and salt together in a separate bowl; stir into sugar-butter mixture. Add milk; stir until incorporated. Pour batter over blueberries.
  4. Bake in the preheated oven until lightly browned and bubbling, about 30 minutes.



The bottom of the baking dish had way too much liquid, and you’ll have to drop the batter by spoonfuls because it’s too thick to pour on the blueberries. In the future, I will cut the sugar bac...