I've made this recipe twice with the only change made, being that I used butter instead of shortening as shortening is hard to come by in Europe.
One of the other reviewers mentioned that this will not turn into a batter that you can really pour, but more into sort of a spoonable blob. That was valuable information as that is indeed the case. I may have added a little bit more milk than the required quantity to turn it an acceptable consistency. Spooned it into the pan and doused it with the sprinkle topping. Awesome.
Also, don't worry if it doesn't reach all the corners of your pan. There is no need to use pressure or anything to get it to reach the corners. It will spread, once in the oven. Just make sure it roughly covers the bottom. I made the qunatity as is, and divided it into 8 big portions that were gone in seconds the last time I made it.
It is one of my favourite blueberry recipes and the best topping I have come across so far. This one doesn't sink or melt or get all globby.
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I've made this recipe twice with the only change made, being that I used butter instead of...