I loved this recipe. I made it for my coworkers and it was devoured and raved over. I used frozen blueberries, thawed, drained, dried out a little on paper towel, and (as suggested by some other reviewers) dusted with a little flour so they didn't "bleed" into the batter. The first time, I made it as written except I omitted the pecans because I don't like nuts in baked products. I baked it in a bundt pan and it baked in 60 minutes. I made it a second time tonight and this time I didn't put the struessel filling in the middle. I put it on the bottom in hopes it would unmold and the struessel would serve as a sort of topping. This didn't work out spectacularly, as most of the topping stuck to the pan. The cake came out in one piece, though and I am taking the advice of a few others and putting it in the fridge over night. Tomorrow I will drizzle it with a simple vanilla glaze.
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I loved this recipe. I made it for my coworkers and it was devoured and raved over. I used...