Recipe by Chef-francie
Wow! I combined the best of two recipes I found here at Recipezaar and this came out! It's beautiful, easy, and serves more than the two recipes I combined. (Thanks to AmbyDawn and Tamibic2 for the ideas.)
Top Review by ogilviecarol
This is a wonderful recipe. Made a few alterations such as left out the blueberries and added LOTS of sliced plums instead. I have given pieces away after having made this recipe at least ten times with all the plums we have on our tree. Two people have asked me for your recipe. A testament to its goodness indeed! Thanks for sharing this recipe.
- 2 tablespoons butter
- 1⁄2 cup brown sugar, packed
- 6 plums, sliced (and peeled if the skins are getting old and wrinkly)
- 2⁄3 cup blueberries (I use thawed frozen ones that I picked in the summer.)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1 1⁄3 cups Splenda sugar substitute (or sugar if you're not dieting)
- 2 tablespoons lemon zest
- 2 eggs
- 2 teaspoons vanilla
- 1 1⁄3 cups low-fat buttermilk
Directions See How It's Made
- Preheat oven to 350 degrees Fahrenheit.
- Put the butter in a 13x9 baking dish (I use a glass casserole dish) and let the butter melt in the oven while it's preheating.
- Sprinkle the brown sugar evenly over the melted butter.
- Arrange plum slices over brown sugar.
- Sprinkle with blueberries.
- Sift together the dry ingredients. Add lemon zest.
- Beat together wet ingredients; eggs, vanilla, buttermilk.
- Make a well in the dry ingredients.
- Dump in the wet mixture.
- Mix just until moistened.
- Pour batter over the plums and blueberries.
- Bake for 30 minutes; test with a toothpick.
- When done, cool for about 8 minutes.
- Now, carefully, invert onto a 13x9 serving plate if you have one or into another 13x9 casserole dish (which is what I do) so that the bottom is now on top.
- See how pretty this is?