Total Time
55mins
Prep 10 mins
Cook 45 mins

This is a quick and easy desssert that was given to my Mom when we lived in Maine. We have made this with blueberries, blackberries and red rasberries. You can use fresh or frozen berries. Also you can use canned fruit just be sure to drain the juice. This is great by itself, with whipped cream or ice cream. It's quick and easy to put together when you want a lazy day. Note: A substitute for buttermilk can be made by adding 1 tablespoon of lemon juice or vinegar or 1 3/4 teaspoons cream of tartar to each cup of regular milk. The soured milk should be allowed to sit for ten minutes before being used. Or if you can find powdered cultured buttermilk blend by SACO works well with this recipe. Also has a longer shelf life than fresh buttermilk.

Ingredients Nutrition

Directions

  1. Preheat oven to 350
  2. Melt butter in an 8" x 8" baking pan while oven is heating. (slice the butter to melt quicker)
  3. In a bowl mix sugar, flour and buttermilk together.
  4. Once butter is melted, remove the pan from the oven, add the the fruit to the pan.
  5. Pour batter over the fruit.
  6. Return the pan to the oven and bake approximately 45 minutes or more.
  7. Note: If you want more fruit you can add another cup.

Reviews

(3)
Most Helpful

Made for a dessert for a family gathering. It turned out ok but it was not a hit and not a keeper unfortunately.

lisak90210 September 22, 2009

This is a very good recipe with the exception of the amount of butter. I found it way too much. 3/4 cup is a lot of butter (that's 1 stick and a 1/2). I would think that 1/4 cup (you could even get by on a little less, I think) melted in the pan as per step 2 would be plenty. I say this because after making it and storing the leftovers in the refrigerator, the next day the butter had solidified and it was over an inch thick on top. Way too much butter, but a good recipe.

Citruholic May 26, 2009

This recipe was great, I only used 3/4 cup of sugar. I used a 10 oz bag of mixed organic berries and probably a little more than half a cup of cranberries that I had in the freezer. This was quick and easy to prepare and really hit the spot in a pinch. Thanks for sharing this recipe when I really needed it :)

JoJoStar August 11, 2008

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