Blueberry Dessert

From: Roxygirl in Colorado

On Jan 4, 2008

I use boiling water in my peach cobbler recipe so I knew this would be good! I think it's the water that changes it from a cakey topping to a "cobbler-like" one. I used a cup frozen organic blueberries and a mix of dark cherries and raspberries. My fruit filling tasted so buttery and rich (and with only 3 TBS butter!). I used the stated amount of sugar and thought it was perfect. Thanks Ann, for posting your delicious recipe! Roxygirl

From: Gloria 15x

On Jun 13, 2007

This is a wonderful recipe. I also used Splenda and cut the amount in half. DH said it was still a little too sweet but I thought it was just right. I will definately make it again. We have five loaded blueberry bushes. Gloria

From: Virjean Svoboda

On Jun 23, 2004

Not only is this quick and easy to make, but also very delicious. I halved the recipe and baked it in a bread loaf pan for 45 minutes--turned out perfectly.

From: Mysterygirl

On Apr 19, 2004

This is a good recipe. I used Splenda because I need to be careful of my sugars. It worked just fine. This recipe reminds me of blueberry shortcake - you know, the kind of shortcake that is sort of biscuit like. It's very good. I would reccommend it highly.