Reviewed: Jul. 10, 2008

Very moist and delicious! I used fresh blueberries and a 9" springform pan.

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cathryn

	Cooking Level: Beginning Home Town: Erie, Pennsylvania, USA Living In: Nashville, Tennessee, USA
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Reviewed: Jul. 7, 2008

I get requests to bring this to family get-togethers all the time. It's a classic.

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Turned out perfectly and just like the photo,even though I used sour cream instead of milk. Thank you, for a very useful recipe, I'm going to try it out with other fruit too. I did find it rather sweet for me, but everyone else liked it just as it is.

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Zummerzet

	Living In: Canberra, Australian Capital Territory, Australia
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Reviewed: Apr. 12, 2008

A friend of mine made it for me, and all I can say is...Excellent recipe...very good, and I don't even like blueberries.

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AHUGHES798


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Reviewed: Apr. 4, 2008

I've made this twice now. I didn't have a problem with blueberries sinking. I added 1 tsp of almond extract, and cinnamon to the streusel top. It was great!

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KMEADOWS1


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Reviewed: Dec. 10, 2007

This recipe is delicious. Classic taste and not hard to make. Next time I will add extra blueberries, because I love blueberries. I had no problem with the berries sinking, maybe because I beat the egg whites enough. I will definately make this again

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blueflu1

	Cooking Level: Intermediate
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Reviewed: Aug. 22, 2007

excellent!!! even my husband who does not like blueberries like this. a keeper

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shawn

	Cooking Level: Expert Living In: Reardan, Washington, USA
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Reviewed: Aug. 18, 2007

This is my husband's favorite cake from childhood. He likes the berries doubled, which makes it too soggy for most people. This is the perfect way to use up that extra cup of blueberries after you've divided up the others for pies and jams.

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julieschild

	Cooking Level: Expert Home Town: Concord, New Hampshire, USA
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Reviewed: Aug. 11, 2007

A very nice cake. My blueberries did not sink at all and the topping added some interest. Everyone enjoyed this goodie. I will make again.

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CYNJNE

	Cooking Level: Intermediate Living In: Toronto, Ontario, Canada
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Reviewed: Aug. 11, 2007

I made this for church and everyone loved it.

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abs


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Reviewed: Aug. 4, 2007

This was an amazing recipe! I "tweaked" it a bit as well by adding 1 1/2 tsp of vanilla and 1 tsp of lemon extract. Also, I made it in a springform pan instead of the 9x13 and it was perfect (added 10 minutes more baking time). This recipe went over so well with my husband, mother-in-law, mom and guys from my husband's work. VERY MUCH WORTH IT!

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danastar


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Reviewed: Jul. 25, 2007

I have made this recipe before and really enjoyed it but tonight I added in a few things that made it phenomenal! First: I added in cinnamon to the flour/sugar/butter mixture (1/2 tsp and could have done more). Second: I used buttermilk. Third: I added in almond extract to the cake batter part (about 1/2 tsp). Fourth: I used more blueberries than called for. It was divine! I did have to cook it a touch longer, could have been due to more blueberries, but I don't mind. It's SO good! Thanks for a great recipe!

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LINDALOU2002


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Reviewed: Jul. 24, 2007

I've been making this recipe for years and have always had great success! The recipe I use is a bit different, but I'm sure this one comes out as well. As far as the blueberries sinking - who cares?! This cake is so good it doesn't matter where they are - just enjoy it!

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PatN

	Cooking Level: Intermediate Home Town: Union City, Michigan, USA Living In: Gwinn, Michigan, USA
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Reviewed: Jul. 3, 2007

My family LOVES this recipe. We have made it over and over again. We use more blueberries than the recipe calls for, but it is an incredibly wonderful cake!!!!

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tammyc326


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Reviewed: Apr. 22, 2007

I LOVE this recipe and so does everyone I've ever served it to! I get requests to make this all the time from my family and friends and even my finace's co-workers. :)

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Laura

	Cooking Level: Intermediate
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Reviewed: Mar. 24, 2007

This was good, but needed something- vanilla maybe? I'll definitely make it again.

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matzahball

	Home Town: Pittsfield, Massachusetts, USA Living In: Saint Petersburg, Florida, USA
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Reviewed: Mar. 19, 2007

Awsome. --- the second time I made it I added extra blueberries, a few raspberries (less than 1/4 cup). 1 tsp. of cinnamon and a dash of nutmeg. It turned out wonderfully. Very moist.

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dusty


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Reviewed: Feb. 4, 2007

This came out rubbery, I was so disappointed, I wasted two cups of blueberries from the summer in this! This is the first five star recipe that I ever made of this site that did not turn out to be fabulous!

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