I used dark brown sugar instead of light, added a few more blueberries and baked it in a smaller pan. The blueberries sank to the bottom, creating a layer of juicy, sweet berries, topped with a moist, faintly cinnamon-y cake. When I first saw this recipe I wrinkled my nose a little, but then I made it and it was fantastic. Thanks to Cindy of Everyday Insanity for this week's pick.
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