Reviewed: Jan. 21, 2012

First off, this cake was beautiful and the berries were delicious. I used strawberries, blackberries and blueberries. I also cut the recipe in 1/2 and baked it in a 9-inch springform pan for easier serving. My only complaint is that because of the berries, the middle of the cake would not cook. I did use fresh berries, so there was no extra moisture from using frozen berries. If I had contined to bake the cake so that the middle was done, the edges would have been black. Luckily, since this was just for the family, we ate around the middle, so it wasn't a total loss. I just think there are much better "berry" cake recipe out there, and won't be making this one again.

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Jan. 1, 2012

This was pretty good - The fresh berries really make this dessert. I suggest not using frozen if you can help it/afford it. Although it's called cake, it's really more of a bar. Even still, very tasty, pretty cake and the woman I made it for asked me to pass on the recipe :) Oh, and like others I also had to let it bake for an additional 40 minutes to cook it fully in the center. Also, I used about a quarter of the frosting but will use half next time. Any more than that would be too much and would cover up the fresh fruit taste.

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Reviewer:

Jules

Cooking Level: Intermediate

Home Town: Leyden, Massachusetts, USA

Living In: Chandler, Arizona, USA

Reviewed: Dec. 18, 2011

This was excellent, moist, fluffy and not too sweet. I used only blueberries and opted not to use the glaze. I baked it for 40 minutes longer though. This is going to be a favorite for me!!!

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Reviewer:

Soni

Reviewed: Sep. 4, 2011

Absolutely delicious cake! 5 stars ++ hands down. Like others, I added a ¼ tsp. of salt to the batter. I baked this in an 8X8 square pan. It took a few minutes longer for the cake to finish baking. The cake around the edge is nice and golden brown. It was crumbly when I bite into it which gave a nice texture. This cake is a moist, light and tender summer cake! It's fluffy and wonderfully delicious. I love the sweetness of the fresh berries. I had a mouthful of sweet juicy berries in every single bite…MMmm. They made for a beautiful looking cake, with its color of red, blue berries and the white tender cake. (see my photo on recipe page). I used half the glaze called for in the recipe and I still had more than enough. I also used fresh lemon juice in place of the vanilla extract for the glaze. I drizzled a little over the berries which added a nice flavor to the cake. I am pleasantly surprised at how wonderful this cake turned out! This is a delightful treat for all us today!

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Reviewer:

OkinawanPrincess

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

Reviewed: Jul. 25, 2011

This is an AWESOME recipe! I made this using the black raspberries and strawberries that we had growing here, but I think you could use any berries and it would be great! My husband even took some over to the neighbors and they loved it too! I will definitely make this again! DELICIOUS!!

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Reviewer:

monkeybaker

Reviewed: Jul. 24, 2011

Excellent. Like others, I had to bake it much longer...almost a full 40 minutes longer. I lightly covered with tin foil the last 20 minutes or so. I halved the glaze and didn't use all of that, but think next time I will.

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Reviewer:

katieo

Cooking Level: Intermediate

Living In: Grafton, Wisconsin, USA

Reviewed: Jul. 22, 2011

Outstanding every time - I just made this again tonight for company with fresh berries from our garden and it got rave reviews. The baking seems to take a bit longer than suggested, but this is a tried and true winner in my book. I have used both fresh and frozen berries with great results. I have always omitted the glaze as well, just our preference.

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Reviewer:

Jeanie

Cooking Level: Intermediate

Home Town: Oakland, New Jersey, USA

Living In: Troy, Montana, USA

Reviewed: Jul. 6, 2011

We loved this cake! I made two cakes, following the recipe making no changes. I froze one cake and drizzled the icing on after it was thawed. It came out beautiful, and everyone gave it rave reviews. I will be making this again soon!

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Reviewer:

cheryl

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

Reviewed: Jun. 19, 2011

Well, when the other reviewers say this is moist and delicious, they're not kidding! I used strawberries and blueberries for mine. I also added 1/2 t. salt to the dry ingredients. I made half the glaze based on other reviewers and I still had more than enough. Beautiful berries are in all the stores and markets this time of year, so give this a try. You won't be disappointed!

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Reviewer:

bellepepper

Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: Mar. 9, 2011

This recipe makes a tender and moist cake with good flavor. I used frozen blueberries and blackberries that I defrosted before using. Changes I would make the next time I make this: bake at 350º instead of 325º, and grease and flour the pan or use parchment paper on the bottom of the pan. I would also halve the frosting for the cake as I found it overpowered the fruit flavor.

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