Reviewed: May 13, 2013

Delicious!! I made it just as the recipe instructs...it was a hit at the Mother's Day brunch. I will surely be making this again and again.

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Reviewer:

brookeeg

Reviewed: Apr. 29, 2013

Meh. it was ok. Followed the recipe exactly. I compared it to the To Die For Blueberry Muffins Recipe on here, and it wasn't nearly as impressive. YOU NEED to try that muffin recipe! it will blow your mind.

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Reviewer:

Chelsey

Reviewed: Apr. 29, 2013

Really liked this recipe.

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Reviewer:

JOSEPHINE ♥ ALLRECIPES

Living In: Fort Worth, Texas, USA

Reviewed: Mar. 29, 2013

Amazing!!!

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Reviewer:

staz

Cooking Level: Intermediate

Home Town: Delicias, Chihuahua, Mexico

Living In: Denver, Colorado, USA

Reviewed: Mar. 24, 2013

This is defiantly a keeper. I followed the directions exactly and it turned out delicious! I am going to use raspberries next time because the price of blueberries was a little shocking. Overall we won't let this recipe get lost! :D

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Reviewer:

Feisty Chef

Cooking Level: Beginning

Reviewed: Mar. 23, 2013

as written, the cake part needs more flavor. The topping is too sweet and cinnamon-y. Wish there was more of a balance.

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Reviewer:

sheryl

Reviewed: Mar. 23, 2013

GREAT! I used frozen blueberries and it took about twice as long to bake.

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Reviewer:

ladybug

Reviewed: Mar. 16, 2013

I was looking for a recipe for blueberries because I had some that I didn't want to go bad and I found this recipe. I made it today and followed the recipe as written except I added 1/2 cup shortening instead of 1/4 cup in error but I think it just made it more moist...also, I didn't have an 8X8 pan so the one I used was smaller and it took longer to get done but over all, we liked it. I will make it again sometime.

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Reviewer:

CookieLady65

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

Living In: Centreville, Maryland, USA

Reviewed: Mar. 10, 2013

Fine old Betty Crocker recipe - I still have the book! My mother made it often growing up. I typically have two substitutions - buttermilk instead of milk and butter instead of shortening. It is great as written though.

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Reviewer:

really rosie

Cooking Level: Intermediate

Reviewed: Mar. 8, 2013

I got really sick of people rating this based on their original creations. No vanilla extract, no extra milk, no extra stuff. I made this based only on the original instructions: The original recipe makes a crispy bread-like product. Unless you get a good spoonfull of blueberries, the blueberry flavor doesn't come through. The cake is dry and not very sweet. I might try to cook this in a new way, taking the suggestions given, but on it's own it's not very good.

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