Reviewed: May 22, 2013

Favolosa!!! fabulous! and it really melds in your mouth... The recipe is so good that it worked perfectly first time I made the cake!

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Reviewer:

maddalena_1

Reviewed: Apr. 29, 2013

Awesome!

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Reviewer:

turbo

Reviewed: Mar. 20, 2013

Bake this cake a few time and still love it. Just follow to the T and you'll have a fabulous cake. Never get enough of the fluffy and soft cake. Well done!! Thanks ;)

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Reviewer:

catherine_jeff

Cooking Level: Beginning

Reviewed: Mar. 15, 2013

I'm very happy with my results baking this cake; in-fact I'm considering trying other fruits just to experiment. The only thing I would change is adding 2 cups of fruit instead of 1.5 cups. Delicious and easy.

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Reviewer:

Marlene

Reviewed: Mar. 10, 2013

This is a very good recipe,like a blueberry coffee cake. I used the unthawed frozen blueberries that I picked last summer. Using the unthawed frozen blueberries did not allow the berries to "bleed blue" into the batter. Had to mix the berries into the batter by hand and also folded the egg white mixture by hand. I have made this recipe twice this way and both times it has turned out great. I other wise followed the recipe as written.

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Reviewer:

Mr.Bob

Cooking Level: Expert

Living In: Millington, Michigan, USA

Reviewed: Feb. 23, 2013

This a very nice cake-it has a nice light texture--most likely from the extra step of folding in the egg white mixture instead of just beating in the eggs whole. I also like that the cake is not too big. Just 2of us at home now and is just enough for a couple of days-I hate waste.

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Reviewer:

Carol

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Living In: Bancroft, Ontario, Canada

Reviewed: Feb. 15, 2013

Thank you for the recipe, I like the cake, it is so delicious. I made in 2 pans, one for me and one for my neighbour :)

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Reviewer:

marcellinamaria

Reviewed: Feb. 2, 2013

I just made this tonight, and the recipe says 1/3 cup milk; With just 1/3 cup, it is like thick cookie dough, not cake batter. I added another 2/3 cup. The finished cake was good though.

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Reviewer:

Kat

Reviewed: Jan. 28, 2013

Good, although a few too many steps for my taste

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Reviewer:

LITELADY_AJH

Home Town: Centralia, Missouri, USA

Reviewed: Dec. 1, 2012

If you are using wild Alaskan blueberries, fold in the eggs whites first, then add the blueberries last. If you do it as in the recipe, the cake will turn purple and the blueberries will collapse. It will taste good, though.

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