I used wild blueberries here and this was just perfect in sweetness. a keeper
I LOVED this recipe!! I quartered it to make one portion, using 2 T Splenda, 1 T whole wheat flour, 1 T oat bran instead of white flour, 2 T soy milk, 1/4 t baking powder, and just a dash of salt. I used 1/4 c of fresh blueberries which I stuck in the freezer while I was prepping everything else; obviously they weren't FROZEN, but it worked out well enough! Oddly, I didn't find that I had to decrease the baking time by much; it took about half an hour. Thanks for posting!
Very tasty & VERY fast & easy. Made for the Topic of the Moth 5/08 - salads & berries.