Reviewed: Feb. 7, 2012

Very light and not too sweet, perfect if that's what you're looking for.

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Reviewer:

InsanelySweet

Cooking Level: Intermediate

Reviewed: Jan. 19, 2012

definately a very light fluffy and moist cake.... very sweet... the light fluffiness is probably contributed partly to the whipped eggs... if you want the cake light don't forget that step.. also I may add a few more blueberries next time I like lots of them in my desserts and maybe cut the sugar back just a tad.... when I made the recipe it required almost an extra ten minutes to bake... but it turned out good and tasted very good... very easy to throw together... thanks

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ChefScharny

Reviewed: Feb. 10, 2011

This recipe is very nummy! I did add a teaspoon of vanilla extract and baked it about 5 minutes longer than recommended. I would definately make this again!

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Reviewer:

Teresaac

Cooking Level: Intermediate

Home Town: Kiel, Wisconsin, USA

Reviewed: Feb. 5, 2011

This was good. I think that the cake was more dense than I expected, but it was still good.

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Reviewer:

Lindsay

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Reviewed: Jan. 31, 2011

This was really easy to make, and tasted alright...not too sweet which is the way I like desserts. It's good both warm and cold from the fridge!

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Megan Misiti

Reviewed: Jan. 31, 2011

This was delicious and not overly sweet! I added cinnamon to the topping and baked for 35 minutes and it was perfectly done.

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Jess

Reviewed: Jan. 22, 2011

Not sweet enough at all. No one in the family wanted to eat it. Too bad because it looked really good.

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Reviewer:

efinkelmeier

Reviewed: Jan. 19, 2011

Similar to a blueberry buckle without the blueberries mixed in. The batter is a little bland. I thought about adding some lemon zest, but stuck with the recipe as written. I am not sure about the mixing of the egg whites in separately. It didn't really seam to affect the outcome. Decent cake, but not one that I am likely to make again.

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Jan. 16, 2011

I made this to take to a family potluck, and cut it in bite sized squares. Tastes more like a muffin than a cake. Definitely takes more than the 30 - 35 minutes to bake. Not overly sweet. Overall it's a good recipe and I'd make it again.

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