Reviewed: May 2, 2013

One of the best cakes I have ever tried.

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Reviewer:

Living In: New York, New York, USA

Reviewed: Aug. 22, 2012

I made it exactly according to the directions. It is very good. A dense & moist cake, as many other reviewers mentioned. If I had it to do over again, however, I'd taste my blueberries first. The reason is that the blueberries I got were particularly tart, and the cake itself isn't very sweet (though the streusel layer makes up for that). I would say if you use very sweet berries, you can just follow this exactly. If you're using tart berries, consider adding more sugar (1/4 or 1/2 a cup more)

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CMRIL

Reviewed: Jan. 21, 2012

I made this according to recipe. with one exception - I used a different brand of organic plain yogurt. This is a moist cake but I think there is too much yogurt in this recipe. The tanginess of the cake does not go well with pecans. Also the cake texture is almost rubbery in appearance after it cools off. I don't plan to make this one again.

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Reviewer:

catlady

Reviewed: Oct. 3, 2011

With half ingredients I made 12 cupcakes! very soft and moist, I put strawberries instead of blueberries and the flavor of the fruit is not very strong, but they are perfect for breakfast!. I didn't made the central nuts layer.

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Reviewer:

Anna G.

Cooking Level: Intermediate

Living In: Verona, Veneto , Italy

Reviewed: Aug. 7, 2011

Pretty good. Will add an extra 1/2 c of blueberries next time. I did not have the nuts on hand; still good

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Eve

Cooking Level: Intermediate

Reviewed: Jul. 28, 2011

did NOT taste right.

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mrsdfresh

Cooking Level: Expert

Home Town: San Luis Obispo, California, USA

Living In: El Paso, Texas, USA

Reviewed: Jul. 27, 2011

This is wonderful, I followed the ingredients exactly. Everyone loved it, even my 5 year old who hates nuts. The only thing I did differently was bake this by dividing it between two bread loaf pans. Looks beautiful and tastes even better!

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Crystal

Cooking Level: Intermediate

Home Town: Edwardsburg, Michigan, USA

Reviewed: Jul. 25, 2011

Very moist. Had this at a party & the person who made it said they left out the vanilla & pecans - we still enjoyed it!

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9 users found this review helpful

Reviewer:

Jessica

Reviewed: Jul. 24, 2011

It's a keeper. This was delicious and since my goal was to take something to my dad's house, I knew that this would be too much for him and my step mother. Instead of baking in a bundt pan, I poured half into a 9x9, and the other half into an 8x8 pan. Baked both at the same time for about 50 minutes and it was perfect. I did use frozen blueberries from last summer and have a lot left, so I can bet that this will be made at least one more time within the week.

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Reviewer:

Avon- status quo PRO

Cooking Level: Expert

Reviewed: Jul. 11, 2011

loved it. Instead of 3/4 c. butter, I used 1/2 c. applesauce + 1/4 c. butter. Next time I will use all applesauce for the shortening. Also I will be cutting back the sugar by 1/4 c. or more. It was plenty sweet. It makes a beautiful bundt cake anyone would be proud to serve

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35 users found this review helpful