Well, let me say it tastes great! However, I followed the instructions using fresh blueberries and letting the batter rest (I did leave out the pecans since I can't eat nut pieces) and my two 8-inch pans bubbled over and left a burning blueberry mess at the bottom of my oven and took an extra 20 minutes at least to reach 210 degrees internal temperature. I am going to try this again but use 9-inch pans and perhaps decrease the amount of blueberries? Anyway, it's a keeper recipe for me with just a little fiddling to get it to turn out right in my kitchen. Thank you! Thank you for the feedback, Robin and I am terribly sorry for the mess. Have you checked your oven temperature for accuracy? It sounds like your batter didn't set quickly enough, which may have caused the boil-over and the need for 20 extra minutes in baking time seems way too much! Give us a call on the hotline if you have any questions. ~Amy Robin, I also wonder if perhaps your 8" pans may have been a bit on the shallow side. If they're shorter than 2" deep, then that may have helped facilitate the boil-over... PJH

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