Reviews & Comments

Perfect dish for a sunday brunch! I recommend serving with a dollop of whipped cream (you can buy a can of redi-whip but I prefer to make my own with a pint of whipping cream and sugar with a touch of vanilla). Also, mixed berries are a good substitute in case you don't want to use just blueberries. Adding 1 cup of thinly sliced fuji apples works splendidly, too.

Strange! Im quite an experienced baker and the dough pictured, seems to have been a lot stiffer than mine. My dough had the consistency of chocolate chip cooke dough- drop cookie type. I feel the 2 cups flour wasn't enough. I really had to play long and hard to get it to look decent. Family liked it though, after much effort.

Made this with frozen wild blueberries and so added a teaspoon of tapioca to reduce juice. My dough didn't form a perfect circle when I rolled it out and so there was one section where I didn't fold the dough up as much as the rest and there was some leakage onto the baking sheet during the last few minutes of baking. This was good enough to try again, and I will with fresh blueberries and maybe other berries and fruit as well, but it didn't knock anyone's socks off. It would make a wonderful, great-looking addition to a breakfast or dessert buffet.

My 2 young nieces were over for the weekend, when I decided to make this recipe. They are very choosey, especially about fruit. But after I got them to help me fold the dough and sugar it, they devoured it! I will definitely make this again!