Reviewed: Jan. 31, 2013

Was very happy with this recipe. I didn't have any lemon, so used lime zest. And used vanilla extract instead of almond, cause of what I had in my pantry. It turned out fantastic. It cooked in 70 min and was moist and yummy.

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Reviewer:

kevlyn

Reviewed: Sep. 19, 2011

This was so great. It came out really well with frozen blueberries. I'll have to try making it with fresh sometime. Thanks for the recipe!

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2 users found this review helpful

Reviewer:

catholicfoodie

Reviewed: Aug. 28, 2011

Very nice cake! I even read the recipe wrong and kinda did my steps out of order and it was still perfect! lol! I did double the almond extract because I love almond and I added a bit more zest. Would recommend and will certainly make again...absolutely terrific!

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3 users found this review helpful

Reviewer:

JILIBEAN2

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pocatello, Idaho, USA

Reviewed: Aug. 10, 2011

I made no changes in this recipe, and it came out perfectly. The blueberry lemon flavor combination was very nice. The only issue (and it is minor), was that the almond extract flavor was pretty much undetectable. I might consider cutting back on the lemon zest in the cake to let more of the almond flavor come through. Great cake!

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Jul. 2, 2011

I had some frozen berries I needed to use up and wanted to make a upsidedown cake which lead me here. Normally I do not find it worth the effort to make cake from scatch but this was truely amazing. I had to double this recipe as I found there did not look to be enough for a good size cake. I used self rising cake flour and OMG! The best, moistest cake I ecer made. I used sweetener ( both brown and white) and my husband and brother went back for seconds and thirds and didn't even know the difference. This was increduble served hot with PC Vanilla Bourbon ice cream. Blueberry season is upon us here in the north and I will be making many more of these cakes. I think I will even try this as individual muffins. Yumm Yumm

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Reviewer:

screamingwallflower

Cooking Level: Expert

Living In: Sudbury, Ontario, Canada

Reviewed: Oct. 28, 2010

This was a huge hit at my nephew's birthday party. I'm not a huge fan of almond so I'd make it without next time. Also, the sugar mixed with the blueberries collapsed the top of the cake, so I'd probably cut the amount in half. Definitely going to make it again!

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Reviewer:

ChefIbrahim

Reviewed: Sep. 7, 2009

Over all this was a nice tasting cake the blueberry and lemon really shine through. I did omit the almond extract and added lemon juice in its place. I also used half and half instead of milk. I did not have a problem with it being dry but it is dense and the crumb is very coarse. I'm thinking some additional butter or perhaps some oil would lighten it up a bit. I did use frozen berries which were nice but next time I think I will use less flour and sugar as the topping was very very thick as others mentioned. I love the idea of this cake and I am going to try it again with some changes.

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Reviewer:

ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

Reviewed: Aug. 12, 2009

The overall flavor of this cake is nice, but the cake itself is dry.

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Reviewer:

MLYIN

Cooking Level: Expert

Home Town: Taipei, Taipei, Taiwan

Living In: Bellevue, Washington, USA

Reviewed: Jul. 31, 2009

Very easy to make and a great way to use up blueberries.

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Reviewer:

Alex

Cooking Level: Intermediate

Living In: Bethlehem, Pennsylvania, USA

Reviewed: Jun. 21, 2009

I made this cake today for my dad and grandfather (father's day!!) and they both really enjoyed it! I made a few changes - vanilla extract and no almonds and I used a bundt cake pan. I also mushed the blueberrys a little to get them just a little runny and sugary... Mmmm perfect with a cold glass of milk! The other reviews are right when they mention that this cake is done in 45-50 minutes. I only wish that the cake wasn't so dense and low looking... maybe next time I will try more baking soda? Any other suggestions?

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3 users found this review helpful