This cake is freaking awesome! So moist and light with bursts of blueberries in each bite... Everyone raved. I decreased the sugar a teeny bit, and followed another person's advice of coating the blueberries in the dry mixture to prevent them from sinking to the bottom which worked perfectly. I added cinnamon, nutmeg, and chopped pecans to the crumb topping- YUM. Next time I'll probably double the crumb topping as I only had enough to cover about half the cake (adding a little more flour to the mix as well for a sturdier crumb).

Reviewed On: Jan. 21, 2009

Rave reviews all around! I cut down the recipe to four servings and it was enough to feed my family of four. Who knew buttermilk makes such a big difference? Try throwing in some ground flax seed, fresh blueberries, and chopped pecans for a tasty treat.

Reviewed On: Jan. 20, 2009

I rated this 3 stars because of all the changes I had to make to the recipe. First, I followed others' advice by putting spices (1 tsp. garlic, 1 tsp. parsley, 1 tsp. Old Bay seasoning) directly into the dry batter mix. In putting the ingredients together, I kept the dry and wet separate until the last minute and prepared it following a different biscuit recipe: I had the baking mix and spices in a large bowl, then I cut the VERY CHILLED (not melted butter) into the baking mix. Then I made a well in the center, and put into it the milk (not water) and cheese to form the dough, being careful not to overmix but doing it as quick as I can so it wouldn't toughen. Then I put it into a preheated 425 degree oven and had to keep it there for about 15-20 minutes, after which I brushed them with the butter and herbs. I've made this twice, once following the recipe and then trying it with these changes and they come out MUCH better with the changes (flakier, lighter, more moist and flavorful). Again, the taste is awesome, I just rated it low for all the changes!

Reviewed On: Dec. 17, 2008