Reviewed: Jul. 21, 2009

This recipe may have taken longer than 10 minutes to prepare, but it certainly required less time than I expected, and came out really light, fluffy, moist, and tasty. I will definitely make these again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CookiEmaanster

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 2, 2009

I used this recipe because of the overwhelming number of good reviews and I had all the ingredients on-hand. First, this took MUCH, much longer than the posted 35 minutes. I had to remove it at about 40 miutes, cover the edges with foil and return for about another 15 miutes to bake the center. Second, I'm just gonna be bkunt: It wasn't awful but I just don't get all the rave reviews. It was nothing more than a bland blueberry muffin in a pan. Third, It was very moist and with some *tweaking* to add flavor, this is a good base recipe. I will not be making this again. It is not worth using hand-picked, organic, wild Alaskan blueberries in this dish. I felt like I wasted them. Also, the reason it is so moist is because of the extraoridary amount of butter used. SOOOO not worth the caloric intake.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mellie

Cooking Level: Beginning

Home Town: Wasilla, Alaska, USA

Living In: Anchorage, Alaska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 13, 2009

i made this cake for my cooking exam in school and everyone loved it! i would reduce the blueberries by about 75g unless you really want them and reduce the sugar by about 50g.. the cooking was perfect and the topping was an awesome touch... will do it again!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

GLlovesfood

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 25, 2008

The kids and hubby ate this up before the day was over! I like the simplicity of the recipe and taste!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

momofmany

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 9, 2008

This was okay, but nothing special. It was just like a blueberry muffin spread in a 13x9 pan. I felt like the batter was lacking a little something. I might try it again with a little lemon zest.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cookie Queen

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 9, 2008

This cake was easy, and so moist and delicious without being over-sweet. A great use for blueberries. I added some cinnamon to the topping, which was very nice. I had to bake this for nearly 45 minutes before it was done.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Luey

Cooking Level: Intermediate

Home Town: Maplewood, Minnesota, USA

Living In: Columbus, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 31, 2007

This was nice and easy to make. The only addition that I made was to sprinkle some cinnamon and sugar on top. I made this this morning, and it was all gone by noon. I had to bake the cake for an extra 10 minutes.....

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

mom23boysn1girl

Cooking Level: Expert

Home Town: Utica, New York, USA

Living In: Rockville, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 11, 2007

I made this for my moms birthday breakfast and it disapeared! It was so great, best cake I have ever made! Really moist and not to sweet, really good warm with butter.

Was this review helpful? [ YES ]
1 user found this review helpful