Reviewed: May 21, 2012

This result was a bit dry for me, & the batter needs just a pinch of salt.

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Reviewer:

COZMICCHARLY1

Cooking Level: Intermediate

Home Town: Stratford, New Jersey, USA

Living In: Bethlehem, Pennsylvania, USA

Reviewed: Apr. 30, 2012

I made bakery size muffins with this recipe using fresh blueberries, and did not change a thing. My family now asks for these almost every weekend.

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Mrs. Chef Esh

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Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

Reviewed: Apr. 22, 2012

Very good cake. I forgot the salt (no big deal) and tossed the slightly wet berries into some flour/sugar mixture to keep them from sinking. Added 1 Tbsp. fat free sour cream. Used pecans and orange zest instead of walnuts and lemon zest. It was moist and tasty. Might use a bit more sugar in the batter or more crumb topping next time. Not overly sweet - although that's not a bad thing. Very tasty! Will make again.

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Reviewer:

Kathleen

Cooking Level: Intermediate

Living In: Walnut Creek, California, USA

Reviewed: Apr. 19, 2012

Very good cake. Be careful the topping gets soggy if you leave it in aluminum foil if its still warm. Wait until it's totally cool before wrapping in aluminum foil. I added 1/2tsp salt to mine. Next time I would try sweetening the berries (like soaking them in sugar water overnight) because they were a little sour. Good recipe overall will make again.

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Reviewer:

ktylizbth

Cooking Level: Beginning

Reviewed: Apr. 15, 2012

My batter was very very thick. I thought I did something wrong but baked it anyway. Turned out good. I will make this again.

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Reviewer:

Jeannie

Reviewed: Feb. 16, 2012

This recipe was really good...Well, with a couple of modifications. I doubled the amount of lemon peel and I made it into cupcakes. I did not sprinkle sugar on top. I baked them at 375 degrees for 20 minutes. I then let them cool and put a thin icing glaze on top. They are great for school and work lunches.

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Reviewer:

Natsonline

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Gatineau, Quebec, Canada

Reviewed: Feb. 8, 2012

I only made two small changes--I added a half teaspoon of salt to the batter and I used the last bit of pecans I had to the topping instead of using walnuts as we do not like walnuts. I baked this in my cast iron skillet. We absolutely loved this breakfast cake. Out of the whole skillet, two pieces remain and I doubt those will make it to the end of the day.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Jan. 24, 2012

Pretty good. Very moist and not to sweet for the hubby.

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Reviewer:

Eve

Cooking Level: Intermediate

Reviewed: Jan. 15, 2012

I used almond milk instead of regular milk and added in a little extra lemon extract and some salt as others had suggested. I think next time I will try it with butter milk and maybe use 1/2 a cu instead of 1/4 as the batter was extremely dense. I also tossed the blueberries in a little bit of flour before adding to the batter so they don't all sink to the bottom during baking.

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Reviewer:

javaqueen

Cooking Level: Expert

Home Town: Hatfield, Massachusetts, USA

Living In: Granby, Connecticut, USA

Reviewed: Jan. 14, 2012

Delicious! I did make a few changes. I used half whole wheat flour and added 1/2 teaspoon salt. I also decided to use "buttermilk" instead of regular milk. I combined 1 tablespoon lemon juice and 1/2 teaspoon baking soda with 3/4 cup milk and let sit about 5 minutes to sour. (If you sub buttermilk or soured milk, you'll definitely want to use 3/4 cup, as it's much thicker than milk.) The result is a moist, light, amazing breakfast cake. I made two and we're having one for dessert and will have one for breakfast tomorrow. Thank you for the great recipe!

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