Reviewed: Jul. 21, 2009

I loved this cake! It was very moist with a great flavor. I did mess up the recipe a bit- but it all turned out great. I made this cake trying to get rid of some blueberries in the fridge- but still have a bunch. Anyway, fabulous flavor- it's especially great when it's all warm and you spread butter on it so the butter melts- Yum! :D Thanks IRENED! Wonderful!

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Lizzie

Cooking Level: Intermediate

Living In: Rochester, Michigan, USA

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Reviewed: Jul. 21, 2009

A-MAZING!! Moist and fluffy, the perfect combination. Usually with muffins if it's moist then it'll be pretty dense, but this was light and fluffy. Made a few changes though to make it extra good... whole milk instead and brown sugar in place of the white sugar when making the topping. Just a note... you only need half the amount of topping that this directs you to make, so split that in half.

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runningone

Cooking Level: Intermediate

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Reviewed: Jul. 21, 2009

Love it! Used a pint of blueberries and put sugar on top. Took it out of the oven and let it cool just a bit, sliced in half, spread butter on it. It was AWESOME!

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TREMBLES

Cooking Level: Expert

Home Town: Danielson, Connecticut, USA

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Reviewed: Jul. 21, 2009

I am giving it a 4 because without the changes I made, I don't think it would have been as yummy. I added a heaping handful of brown sugar to the butter/sugar mix..added extra vanilla and a dash of almond extract (totally transformed the flavor of the cake in my opinion) , and also added a few splashes of half and half bc I didnt want the cake to be too dry. I used frozen blueberries and just let them sit in cool water for a while and patted them dry before adding the flour. The cake is SO yummy, especially after adding a little cinnamon to the sugar topping. It created this delicious hard shell on the top. I have a feeling this cake will be even yummier tomorrow!!

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BLUEHOPE

Cooking Level: Intermediate

Home Town: Plymouth, Massachusetts, USA

Living In: Fort Stewart, Georgia, USA

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Reviewed: Jul. 20, 2009

Yum, Yum! For the top, I mixed cinnamon and sugar together before sprinkling it on!!

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Tanya

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Reviewed: Jul. 19, 2009

This cake is incredible! Yes, it does require a little more time when preparing it, but it's completely worth the couple extra steps. I followed the recipe exactly as written, and cooked mine for about 45 minutes. Beautiful and moist. The flavor was just perfect, and the little bit of sugar on top added just the right amount of sweetness. If I could rate this more stars I would.. This one is definitely worth taking the time to make. Thank you IRENED for a very special recipe :)

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BrooklynKyler

Cooking Level: Intermediate

Living In: Texarkana, Texas, USA

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Reviewed: Jul. 1, 2009

WOW!!! This cake was delicious, is so moisdt and tender and ummmmmm... For personal preference i added 1/4 cup of coconut cream, I just love the blueberry coconot combo, would recommended. Intead of vanilla extract i used almond extract, again personal preference.. What a great recipe,thanks IRENE

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Lady J

Cooking Level: Intermediate

Home Town: Jersey City, New Jersey, USA

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Reviewed: Jun. 26, 2009

It was delisious. I made two of them. On the 2nd one I put in 1/2 cup blueberry and 1 whole banana and my whole family thought it was even better.

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melanianderson

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Reviewed: Apr. 15, 2009

This was a really delicious cake. I too was alarmed with the thickness of the batter and I also used frozen blueberries. I'm considering thawing the berries next time first, though, because it kind of froze the batter and made it even harder to stir. Very delicious recipe either way, great served with whipped cream.

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Tracy Elizabeth

Cooking Level: Intermediate

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Mar. 15, 2009

I loved this cake so much, and apparently my family did as well because it was gone fairly quickly. Fresh blueberries taste wonderful, I prefer them to frozen blueberries when adding them in the batter. The only thing I would change is the time that the cake is in the oven. I had to keep it in 5 mins longer than suggested, because the center was not fully cooked. Other than that, it was sweet and simply scrumptious!

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brunettegirl

Cooking Level: Intermediate

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Reviewed: Feb. 21, 2009

mmmmmmmm This was so good! And my family loved it. After I took it out of the oven I went uptairs for a nap and when I came back down half of it was already gone!

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<3tobake

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Reviewed: Jan. 21, 2009

This is the best Blueberry cake ever..My grandmother who is 88 and have made her share of cakes..said it was the moist and deliciuos cakes she has ever tasted..Our whole family loves it..

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Michelle Burt

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Reviewed: Jan. 20, 2009

This was good. The batter was really, really thick, but it turned out well. It did taste like a big blueberry muffin though.

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K_HUFF

Cooking Level: Intermediate

Home Town: Albion, Illinois, USA

Living In: Grayslake, Illinois, USA

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Reviewed: Oct. 3, 2008

very good, I added strawberries and made it with Multi-Grain flour, to make it a bit healthy.

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REYESGURL02

Cooking Level: Intermediate

Living In: Ventura, California, USA

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Reviewed: Aug. 31, 2008

FABULOUS!!!

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Julie Koch

Cooking Level: Expert

Home Town: Grand Forks, North Dakota, USA

Living In: Lake Forest, California, USA

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Reviewed: Aug. 23, 2008

Great cake, a couple of problems with the recipe-no quantity was given for salt ( I used about half a tsp.) and at not point does it say anything about adding the egg yolks.I blended them in with the butter and sugar. The cake disapeared before dinner so I am going to make another one...thanks

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joanie

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Reviewed: Jul. 26, 2008

I made this for a party and everyone loved it. The entire cake was gone! I did have to use a little more than a tablespoon to coat the blueberries, though. Will definitely make again!

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Allison

Cooking Level: Intermediate

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Reviewed: Jul. 22, 2008

Wow. This was great. I added a splash more milk because the batter seemed a bit too think and I used two cups of blueberries - other than that I stuck to the recipe. It was light and fluffy and delicious!

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SOYBEANS

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Reviewed: Jul. 1, 2008

This has been a great summer for blueberry picking, and this cake is nice and light. So there are a couple more steps; well, that was really no biggie. I think folding the beaten egg whites into the batter makes for a light and fluffy consistency. I loved it, and so did the ravenous co-workers. Thanks!

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