The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Photo by MSDISH
Reviewed: Aug. 9, 2009
Made this for breakfast this morning...I live in Utah, so adjusted recipe for high altitude, and it was THE BOMB!!!!! See the picture I took...my hubby and I devoured half of it for breakfast! Yum! I'm not a big baker, but I will CERTAINLY be making this again!
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Photo by MSDISH

Cooking Level: Expert

Home Town: Hampton, New Hampshire, USA
Living In: Park City, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Aug. 7, 2009
THIS CAKE WAS GOOD, MORE LIKE A COFFEE CAKE OR SNACK CAKE THOUGH. DO ADD SOME LEMON ZEST AS IT ADDS ALOT.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Aug. 7, 2009
Light as a feather and sooo moist! I added the zest of one lemon for a little extra zing and I sprinkled pearlized sugar on the top for sparkle. It was pretty and delicious : )
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Photo by Allegra

Cooking Level: Intermediate

Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Aug. 6, 2009
We loved this cake and for people in hi-altitudes it came out perfect with no changes to the recipe. I used a Pyrex baking pan and instead of sprinkling regular sugar on top I used the coarser cake dec. sugar. Nice flavor and texture.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.58 star rating.
Reviewed: Aug. 5, 2009
I expected this cake to be GREAT but it was only good. I followed the recipe exactly but was disappointed as the reviews were all great.
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ira

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Aug. 4, 2009
I followed the directions exactly for the cake. The only change I made was to double the recipe because I wanted to make it in a bundt pan. I used a 12 cup bundt pan, anything smaller and the cake will overflow. it was a delicious and thanks for sharing.
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Cooking Level: Intermediate

Living In: Cape May, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Aug. 4, 2009
I love blue berries so I could not wait to make this cake.....! Turned out great, I made it in a buttered bundt pan, sprinkled sugar crystals and cinnamon.Yummy...I have an excellent recipe for "Berry" Blue Berry muffins which are out of this world if anyone is interested! Hugs, Meena
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Aug. 3, 2009
Make this EXACTLY according to the recipe and it will be PERFECT. I made it with fresh blueberries and it was wonderful with no changes to the recipe. I think separating the eggs and then adding the stiffly beaten whites contributes to the wonderful texture. My dried and floured blueberries were well-distributed in the cake. Five stars for sure!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.58 star rating.
Reviewed: Aug. 3, 2009
This was okay. I think it more of a coffee cake than a dessert though.
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Home Town: Memphis, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Aug. 2, 2009
I love this cake! It reminds me of a blueberry muffin. I baked it in an angel food cake pan but it wasn't enough batter to really fill it. Next time I will try doubling the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Aug. 2, 2009
This was a huge hit!!! I added a little more milk, and it is really important to make sure you have stiff peaks before you stir it into the batter. One batch I did, one batch I didn't, and the one I didn't was gooey on the inside.
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Photo by Courtini

Cooking Level: Expert

Living In: Lebanon, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Aug. 2, 2009
Very tasty and super easy to make. Did add a couple of drops of almond extract. Will be making again.
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Isa
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Living In: Edmonton, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 28, 2009
Where has this cake been all my life? I followed the directions precisely and the cake is out of this world fantastic!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 26, 2009
This is a great recipe! I made this with my mother today, and it was a big hit. I had left over blueberries from picking, and the cake was very light. Thank you, will make this again!
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Photo by MISSMOON

Cooking Level: Expert

Home Town: Danbury, Connecticut, USA
Living In: Suffield, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 26, 2009
I followed the recipe exactly. Perfect, delicious, lightly sweet, moist! Add a dollop of whipped cream or a small scoop of ice cream when served warm.
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Cooking Level: Intermediate

Home Town: Manhattan, Kansas, USA
Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 26, 2009
With high altitude adjustments, this turned out perfectly even though I didn't bother beating the egg whites or adding mixtures slowly.
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Cooking Level: Intermediate

Home Town: Burlington, Ontario, Canada
Living In: Flagstaff, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 26, 2009
This is a great recipe, and easy to make! Instead of just blueberries, I did half blueberries and half raspberries and it turned out fantastic. If you don't beat the egg whites quite so much, you can also make the best pancakes ever from this recipe :-)
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Living In: Köln, Nordrhein-Westfalen, Germany

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 25, 2009
very moist cake. made it in a bundt pan and it came out great. will make again. :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 23, 2009
Very nice, moist cake. I liked the egg whites added separately; that obviously give nice texture to this cake.
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mim

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 23, 2009
MY Husband Loved It.did add some almond extract like others suggested. Thank You!!
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RJ

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