I'm giving this 4 stars for flavor & overall appeal, however - I think the bake time needs tweaked. I followed the recipe to the letter & in a 325 degree oven, 45 minutes did not cut it. It was golden brown & looked done - even when I tested with a toothpick it came out clean - but after 10 minutes cooling in the pan, I flipped it onto a cooling rack per the instructions & half the cake fell through the rack. It was a complete MESS and I was so upset. I slid the pan back down over the cake, flipped it, placed the collapsed pieces back into the pan & thought about naming it "Blueberry Mess". Not to be outdone by a cake, I upped the temperature to 350, and baked it for an additional 25 minutes. I let it cool in the pan overnight & when I took it over to my parents' house the next day, I flipped it onto a plate & you'd have never known the dilemma I'd dealt with. It looked beautiful & tasted AMAZING.
Next time I make this, I will bake at 350 for at least 50-60 minutes.
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