Reviewed: Aug. 1, 2009

I wish I could give it 6 stars!!! I followed the recipe exactly except I added 1 tsp vanilla extract and substituted the 1/4 cup shortening with half stick butter (save the other half stick for the topping). I baked in a 13 x 9 inch pan and although it did not seem like enough batter, it rose beautifully (I admit I added one extra egg, so two eggs total). I did not change the quantity of any of ingredients. The only step I recommend changing is to sprinkle the blueberries on top and pat down rather than stir them in. This way, the blueberries stayed intact and the cake stayed white rather than being discolored from the berries. This is a GREAT cake base and I am sure, any fruit will work with this (ex, apples, peaches, other berries, etc)

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LucyDelRey

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Marina Del Rey, California, USA

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Reviewed: Aug. 1, 2009

Great recipe and easy to make. So moist and delicious! My whole family loved it. Could be used as a dessert or a breakfast cake too.

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Creative Caterer

Cooking Level: Expert

Home Town: Orlando, Florida, USA

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Reviewed: Aug. 1, 2009

Major YUMMO! I followed the recipe ingredients exactly; however, I did leave it in oven about 5 extra minutes. Will definitely make this again!

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foodloverinva

Cooking Level: Intermediate

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Reviewed: Aug. 1, 2009

This was fantastic! And easy to make too, which is a major bonus. I wish I had read the reviews before making it, I also found that 2 C of flour was too much, but I added a bit more milk to thin it a bit (and that still worked great). The batter is very thick, it is supposed to be. So rather than "pouring" the batter you have to scoop it out and drop it in. We used huckleberries instead of blueberries and it is amazing! But as other recommended, I think it could be complemented with a bit of vanilla or almond extract. I might even throw in some sliced almonds on top next time too! I will definitely be making this again!

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Barb

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Reviewed: Aug. 1, 2009

Amazing! It did take longer to cook than in the directions. I cooked an additional 10 minutes and it still sunk in the middle when taken out of the oven...I liked a little of the "gooey" in the middle though.

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Serving_Him

Cooking Level: Expert

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Reviewed: Aug. 1, 2009

This was nice and moist and very good. My husband loved it, and he doesn't like cake. However next time I will try buttermilk - I think it might add just a hint of zip; that or perhaps a little grated lemon zest. Also, it was suggested to sprinkle powdered sugar on top...

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Preacher Wife

Cooking Level: Expert

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Reviewed: Aug. 1, 2009

followed recipe to a 'T'. had to bake for 40-45 minutes though as the middle was still quite raw at 30. i used a gas oven and a glass 8x8 baking pan, not sure if that makes a difference. taste was fantastic, could be served as a dessert alongside a scoop of vanilla ice cream as well!

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ava

Cooking Level: Intermediate

Home Town: Appleton, Wisconsin, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Aug. 1, 2009

In my rush to get this recipe made I neglected to read the reviews (which is something I normally always do). Anyway, I should have checked those reviews to find out that the recipe needed at least another 10 to 15 minutes of baking time. I made the recipe as written and it was tasty. Having now read the other reviews though, next time I will bake for 40-45 minutes. Also, I may add some additional cinnamon and possibly the lemon zest suggested by another reviewer. It is a great base recipe with the bake time correction. The time being off is the reason for the 4 star review, not the flavor.

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SHELLEY39

Cooking Level: Expert

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Reviewed: Aug. 1, 2009

This was Awesome! I only added 1tsp of cinnamon, but other than that recipe remained the same. I did(completely by accident!!) use an entire stick of butter instead of a 1/2 stick for the topping but it was still delicious! I won't do it that way again, but it was worth it, as I usually put extra butter on it when I eat baked goods. I coated the blueberries with cornstarch so they wouldn't sink to the bottom. All in all- AWESOME!

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Mary G

Cooking Level: Intermediate

Home Town: Manchester, Connecticut, USA

Living In: Bristol, Connecticut, USA

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Reviewed: Aug. 1, 2009

Very yummy - I ended up having to bake it 20 minutes more than the recipe called for. As suggested by other reviewers, I also added a little vanilla and lemon zest. Next time for the topping I may use half regular sugar and half brown sugar - we'll see!

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IM COOKIN

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Reviewed: Aug. 1, 2009

Great recipe. Lightly coat the blueberries with flour to get them to mix in easily.

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xley5

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Reviewed: Jul. 31, 2009

This recipe is wonderful as is. No modifications are necessary (except it's fun).

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Tina

Cooking Level: Intermediate

Home Town: Frankenmuth, Michigan, USA

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Reviewed: Jul. 31, 2009

This was very... VERY Good! I made it exactly as written and everyone loved it. Next time I will add some nutmeg to the topping and also add some cinnamon to the batter, I just love cinnamon and I know that would taste amazing. I definatly needed to cook it longer than the 25-30 mins.. it was more like 40 mins for me. Ooo.. I did change one thing.. I did half white and half brown sugar in the topping. The topping was incredible and definatly makes this cake! Thanks for the recipe!

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giggletush

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

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Reviewed: Jul. 31, 2009

I believe the recipe I have at home and use all the time is exactly like this one. The only difference is there is a glaze of powdered sugar that it calls for that I never use. This is so good, I make it many times a year and it turns out every time! (never be in a hurry and use frozen berries...I guarantee it won't turn out!)

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Andrea

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Reviewed: Jul. 31, 2009

This is a wonderful recipe as written. Very delicious!

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JCISLORD

Cooking Level: Expert

Home Town: Lincoln, California, USA

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Reviewed: Jul. 31, 2009

This was really delightful. The crunchy sweet topping was what really put it over the top. I followed the recipe and wouldn't change a thing. Wonderful for a brunch.

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WRLDTRAVLR

Cooking Level: Expert

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Reviewed: Jul. 31, 2009

Very tasty, the best part is the topping. If you like a cake type dessert then this is the one.

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fancy1

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Reviewed: Jul. 31, 2009

I've been making this exact recipe for about 10 years, it was my grandmothers before I started making it. We have never messed with it because it is wonderful just as written. (If you use cream as some suggested the fat content doubles!) It's a light, moist, coffee cake that is perfect with coffee and no so sweet or rich that you can't eat more than one piece. A true family classic!

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Singingmama

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Reviewed: Jul. 31, 2009

This recipe was absolutely delicious. I followed it exactly as it was in the instructions except subsituted butter for shortening as we did not have any. It took about 35 minutes to cook rather than the 25 to 30 as stated in the recipe, but when it was done it was fabulously moist and what had seemed like a lot of blueberries while placing them in the batter turned out to be the perfect amount. I will definitely be keeping this recipe to use later!

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Judy

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Reviewed: Jul. 31, 2009

I make this quite often, but it is best during blueberry season. I use an 11x7 pan for mine. This has always been a hit with friends and family.

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Janet

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