Terrific! I made this recipe for a Father's Day brunch and it was eaten entirely (and quickly!). My guests loved it (especially my mom who is a true pound cake lover). I used frozen unsweetened blueberries (fresh ones are not quite in season). I measured 2 heaping cups frozen berries and let them thaw and drain in a colander overnight in the fridge. I dredged them with flour before adding to the cake batter, as it says to do in the recipe instructions. The batter was thick, but it was not difficult to work with - - I don't think it needs added milk. Also, I buttered and sugared the pan, as directed, and the cake came out very easily. I'll definitely make this again. It's easier than the blueberry muffin recipe that I use and just as good.
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