lessee: 1) used strawberry soda instead of 7up. the cake was pink, but YUMMY. 2) added 2 tsps of lemon juice; i think i'll do 4 next time, just to see what happens. 3) used a sheet cake pan instead of a bundt cake pan. still worked fine. 4) used a paring knife and poked holes, and then glazed with a lemon juice/powdered sugar glaze. DELISH! i LOVE this recipe and highly recommend it!

Reviewed On: Oct. 11, 2009

the cake was very dense and didn't cook all the way to the bottom; i think this is because i used frozen blueberries and i must not have drained them enough. nonetheless i agree that by itself this is a somewhat bland recipe; a lemon glaze totally saved it (lemon juice + powdered sugar).

Reviewed On: Sep. 28, 2009

having made this a couple times, i must say that my favorite way was when i didn't have bread crumbs. i took a bag of croutons and smashed 'em with the back of a pan, and used that instead. a lot of the croutons still kept their shape, and so when they baked in the oven, they became little crunchy pieces of caramelized, sauce-soaking-up toast topping. you don't get that toasty numminess if you just use bread crumbs.

Reviewed On: Sep. 22, 2009