Reviewed: Jul. 13, 2008

I thought this was fantastic! I made it exactly according to the recipe with FRESH blueberries and FRESHLY grated lemon zest. It turned out perfect. I'll admit I used rum extract instead of almond because I was out of it, but I think you could use vanilla, too and it would be fine. The cake was light and tasty...yummo! Mine was done in 50 minutes at 350, though so keep an eye on it so it doesn't burn.

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Lori P.

	Cooking Level: Expert Home Town: Yukon, Pennsylvania, USA Living In: Pittsburgh, Pennsylvania, USA
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Reviewed: May 16, 2007

Made for Mother's Day. Everyone liked it but I found the topping was too thick, I think halve the flour next time, I used frozen blueberries and they had a good flavour. Just thought the topping would come down the sides a bit to fancy it up! Used spatula to try to do but was too thick. will try again though as it was easy.

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the4taals

	Cooking Level: Expert Home Town: Mississauga, Ontario, Canada Living In: Burlington, Ontario, Canada
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Reviewed: Jul. 30, 2006

I CHANGED THIS RECIPE QUITE A BIT.REPLACED HALF THE SUGAR IN CAKE WITH 4 PACKETS OF EQUAL, DID THE SAME OVER THE BERRIES.ALSO USED ONLY 2 EGGS, DIDN'T SEE THE NEED FOR 3 EGGS! ALSO COOKED IN 8 IN. SQUARE AND MADE 7 CUPCAKES AS THERE WAS TOO MUCH BATTER

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lljbc1


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Reviewed: Jul. 4, 2006

This recipe was very flavourful, and I loved the addition of the lemon. I used a bunt pan instead of a springform. I also make a cream cheese mixture consisting of 1 250gram pkg light cream cheese, 1 egg, 2 tsp vanilla, and a little cinnamon. I poured this over the blueberrys, and then topped that with the batter. Unfortunaly, I overcookes mine a little, and it was a bit dry. That's no fault of the recipe though. Thanx for this one :)

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Chelsey Wolnowski

	Cooking Level: Expert Living In: Queen Charlotte, British Columbia, Canada
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Reviewed: Dec. 15, 2005

Great recipe. I used mix berries which looked fabulous. I'd definitely recommend using frozen berries. Thanks so much!

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horrorpop84


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Reviewed: Sep. 4, 2005

This turned out kind of dry and crumbly for me, but it could have been my fault for using half whole wheat pastry flour (although it has never negatively affected a recipe before). I also used lemon juice instead of lemon zest, so maybe that changed things. Mine baked in 50 minutes also. The top was good, but I wish I had used frozen instead of my freshly-picked berries, because it kind of just tasted like I had spread blueberry preserves all over it. I think the "Plum Blueberry Upside Down Cake" on this site has a much better texture and presentation.

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What a Dish!

	Cooking Level: Intermediate
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Reviewed: Jul. 25, 2005

An awesome recipe! Very moist and tasty! Little work and very little cleanup make this cake a winner in my book. Pay close attention to the "Bake 60-70 minutes or when toothpick comes out clean. My cake cooked in 50".

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KECHEE


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Reviewed: Aug. 1, 2003

I've tried many recipes on this website, and this recipe is my first bad encounter. The cake was positively the worst desert I have ever made. One piece and the remainder quickly hit the bottom of the trash can. If you want a winning blueberry cake, try the Blueberry Cream Cheese Poundcake instead. It's fantastic!

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BBOLEW


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Reviewed: Jul. 27, 2003

I really liked this recipe, as I served it on Easter Sunday. The only caveat was that the blueberries leaked through the springform pan (likely because I had to use frozen), and the bottom of my oven was a bubbling, ashy mess when it was all said and done. My suggestion, just in case, is to put a layer of aluminum foil under the springform pan to collect any juices that might leak out. Otherwise, this was a wonderful recipe, and the whipped cream was a great addition!

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LAURA04


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Reviewed: Jul. 27, 2003

I found this recipe to be easy to prepare; however, I was not that satisfied with the result. It didn't look as nice as I would have liked. It did not need to bake 60-70 minutes - 55 minutes maximum. Also I would definitely switch the almond extract to either lemon or vanilla in the future.

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NESTER


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Reviewed: Jul. 27, 2003

very easy. great and quick to make. i made one change, didn't add almond-flavor, but a bit rum-essence and some brandy.

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INGRID E. VOGEL


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Reviewed: Jun. 23, 2003

Husband loved it! I did not change a thing except for the addition of the nuts. And I did not use a springform pan b/c I did not have one and I used frozen blueberries. Still turned out delicious, and makes a great presentation too.. I's make this again.

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Can

	Home Town: Baltimore, Maryland, USA
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Reviewed: Jun. 18, 2003

I made this dessert for company as I had blueberries and needed something quick. It was delicious. I made it again with frozen berries and fresh was definately better but frozen were fine.I served ours with fresh whipped cream. You have to be a real blueberry lover for this one, as I am. Thanks for sharing.

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Laurie Fontaine Bennett

	Cooking Level: Expert Home Town: Biddeford, Maine, USA Living In: Stafford, Virginia, USA
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Reviewed: Aug. 29, 2002

looked and tasted terrific!!

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ALASKA GIRL

	Cooking Level: Expert Home Town: Seattle, Washington, USA Living In: Juneau, Alaska, USA
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Reviewed: Aug. 29, 2002

This cake was absolutely delicious! It turned out moist and froze well for when I had cravings for cake for breakfast. I highly recommend this if you are a blueberry and lemon lover. I am not a fan however, of almond extract but vanilla subsituted nicely. Great recipie!

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TXK


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Reviewed: Aug. 29, 2002

this was wonderful, my mother-inlaw gave me a thumbs up for this and that is a rare thing!!

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NURSEKRISTEN


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