Reviewer:

Cooking Level: Beginning

Reviewed: Sep. 23, 2010

Delicious! - tender, moist, flavorful, and just sweet enough. It looks pretty too. I made this recipe just as directed (it takes less 30 minutes to prep - more like 15 minutes) and I would not change a thing. Tips: Beat the eggs whites first and set them aside. Use the same bowl (without bothering to clean it) to cream the butter, sugar and egg yolks and make the batter. Be careful that all of the blueberries are intact (not too soft or crushed) so that blue streaking is not created when the berries and egg whites are folded into the batter.

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9 users found this review helpful

Reviewer:

CF2

Reviewed: Sep. 15, 2010

Followed recipe as written. But had to use frozen berries. I suggest if using frozen berries that the whites be folded in before adding. Otherwise the batter is too stiff to fold in whites properly. Will make again but needs some sweetness. Will top with streusel next time. Had a nice texture and rose very well.

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4 users found this review helpful

Reviewer:

Cooking in Coco

Cooking Level: Expert

Reviewed: Sep. 12, 2010

I thought it was a lot of work for something that tasted like muffins that came from a box :(

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1 user found this review helpful

Reviewer:

Sephardi Jessi

Cooking Level: Intermediate

Reviewed: Sep. 11, 2010

Wow! very easy recipe and the taste is great. Definately a keeper.

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3 users found this review helpful

Reviewer:

everythingfromscratch

Cooking Level: Intermediate

Home Town: Monroe, Michigan, USA

Reviewed: Sep. 4, 2010

Instead of the 1/4 cup of sugar make it 1/2 cup and you won't be sorry! I made two cakes at the beginning and my husband said it wasn't sweet enough. I gave the recipe to my sister in-law and she added the extra sugar and everyone at her work wanted the recipe. She also brought it to a gathering and they also wanted the recipe. The best recipe for blueberry cake I've had and I have tried many.

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11 users found this review helpful

Reviewer:

Mary

Reviewed: Sep. 1, 2010

I just made this cake and had to pry myself away from the counter for fear of eating it all by myself! Inspite of not separating the egg yolks from the whites, the cake turned out beautifully. I did double the recipe and used some extra blueberries. The only change I would make next time would be to try baking it in a springform pan because I had a hard time removing the cake from the nonstick pan I baked it in. Can't wait for my family to try it !!

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3 users found this review helpful

Reviewer:

Mona

Cooking Level: Intermediate

Home Town: Beaverton, Oregon, USA

Reviewed: Aug. 24, 2010

This is one of the better blueberry cakes on this site and we love it except it does need some grated lemon rind to compliment the fruit. The method (folding in the egg whites) gives it such a beautiful texture. If the recipe is followed and properly beaten it never fails. The only reason I rated it 4 is because it does need some extra flavoring, but again this is a matter of taste.

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2 users found this review helpful

Reviewer:

EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

Reviewed: Aug. 22, 2010

I guess i did something wrong when i was mixing the egg whites, because it didnt taste that good...

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1 user found this review helpful

Reviewer:

sofalicous

Reviewed: Aug. 18, 2010

Fantastic! Very light cake and compliments blueberries very well. Based on other reviews I did make a couple changes. First, one review mentioned that it was a lot of work for an 8X8 size dish so I doubled the recipe and used my trusty 9X13. Cook time was about the same and it rose just fine. Second, I used twice as much vanilla as called for and a few extra blueberries, and I think this one change really added to the flavor level. The only negative was that (maybe due to one of the changes) my berries did sink to the bottom during cooking, however, even with most of the berries on the bottom the cake cut nice and came together beautifully.

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2 users found this review helpful