Super recipe. I baked the cake in a greased and paper lined 9 x 13 inch pan for 60 minutes. I added 2 tsp of vanilla and didn't bother with the sugar, butter thing in the pan. When it was cool I trimmed and sliced. Best blueberry cake I have ever eaten and my husband, who is a no dessert kind of guy, can't get enough of this cake. This kind of cake is better the next day so this is the perfect recipe for making ahead. I have made this 3 times now and each time used blueberries past their prime. Definately a keeper!

Reviewed On: Aug. 4, 2009