This is a fantastic recipe! The cake is moist and flavorful, and a lot easier than it looks. The first time I did it, I followed the recipe to the letter and it was really good, though the texture of a factory-made blueberry muffin. So, the second time I made a few adjustments simply because I was in a hurry and I tend to change things. Instead of separating the eggs, I added them whole. The salt I threw in with the flour (which I cut down by 2 tablespoons), and the vanilla I added to the milk. I, too, used frozen blueberries (make sure you drain them or they'll water down your batter) rolled in a flour/sugar mixture. I also tossed in the "sprinkling" tablespoon of sugar with the blueberries. Then, I frosted it with buttercream icing and served it at my daughter's party. There was nothing left! I know a lot of people have said "it tastes like a mix!" but to that, I say this: if every cake in the world was at least as good as a mix, the world would be a much better place. If it tastes like a mix, then it's a compliment in my book.
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