"l, not -l" > wrote

> On 4-Jun-2007, "Nancy Young" > wrote:
>
>> Thing is, the batter had a really weird consistency, like a weird
>> peanut butter. Almost plasticy. Do you think it's because I left
>> the butter out overnight? I took it out of the freezer and promptly
>> forgot all about it. I used salted butter, I'm a wild one like that.
>> And dark brown sugar.
>
> Did you use fresh, canned or frozen blueberries?

I used fresh. I'm not inclined to make cake normally, so if fresh
isn't available (and good), I wouldn't think to make this. The
recipe did say you could used frozen, of course, just don't
thaw them.

> I have a favorite recipe
> whose dough is as you describe when I use frozen, rather than fresh,
> berries. Of course my recipe has lots of blueberries in comparison to
> yours.

(laugh) Oddly enough, I wasn't disappointed in how many
blueberries were in the cake, it was plenty. Probably appeared
that way since most of them sank to the bottom. Your recipe
certainly does have a lot of them.

nancy