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Reviewed: Jun. 15, 2008

DELICIOUS. Some necessary substitutions, of course. I used vanilla low-fat yogurt in place of the sour cream. Also, I replaced half of the oil with an equal amount of ground flax seed just for fun. This was an easy recipe that I will definitely make again for summer parties.

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PrincessAdre


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Reviewed: Sep. 2, 2007

This recipe was ok......it was missing some flavor. Everyone that tried it agreed that it needs some vanilla. Other then that, it's pretty good.

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MissChelle

	Cooking Level: Intermediate Living In: Elk Grove, California, USA
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Reviewed: Aug. 21, 2007

I used full fate sour cream .. and 1% milk. I also had to cook it quite a bit longer than called for ... but in hindsight, I think it was because the blueberries I used were frozen. Next time I'll thaw them first.

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CAPERCOP


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Reviewed: Jul. 8, 2007

This is a delicious, moist cake. The only change I made was the addition of 1/2 cup of nuts to the batter and 1/4 cup of nuts to the topping. I thought the topping amount was just right for an 8 inch round pan. Thanks for a reduced fat cake that does not taste like one!

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JJSPERLING


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Reviewed: Apr. 22, 2007

I made this for Easter Brunch and it was a big hit. I used a bag of frozen mixed berries (what I had in the freezer)and it worked well. I also made 1 1/2 batches of the topping (husband's favorite part) and it made it more decadent! ;) A nice, healthier breakfast treat!

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SLHENDERSON

	Cooking Level: Intermediate Home Town: Denver, Colorado, USA
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Reviewed: Mar. 6, 2007

I liked the way this turned out! Yummy and healthy! I made a few substitutions: 1 cup whole wheat flour, applesauce instead of oil, yogurt instead of sour cream, frozen mixed berries (raspberries, blackberries, blueberries). It was moist and not too sweet. Next time I will put more of the topping on it, it was a little too sparse even though I only used a 9X9 glass dish. My one-year-old liked it so much that she actually sobbed when I told her it was gone!

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