Hi Kye- This is one of our favorite recipes. I am so glad you featured it here. I make it often. It is perfect as written. It has a great balance of fruit, cake, and topping. At first I was concerned that the batter was not enough for the fruit, but the cake puffs up nicely when baked. I also often substitute other fruits for the blueberries - even well drained canned fruits (peaches and apricots). One of our favorites is to take a 20 oz can of crushed pineapple, drain off most of the juice, then add 1/4 cup sugar and 2 tsp Instant Clear Jell. I spread 1/2 of the batter on the bottom of the pan, then spread the thickened pineapple over, and dollop the rest of the batter over the pineapple before smoothing on the topping. I have even used pie fillings in the same way.... Great and versatile recipe.

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