This is a decent base recipe for blueberry cake, although like some other reviewers have said it's a little bland as-is. I added about 1 teaspoon of lemon juice and the zest of a whole lemon, and I'm VERY glad I did - I think the cake would have been utterly boring without it. Blueberry and lemon nice complementary flavors. Next time I would add a lemon-sugar glaze on top before baking for a little extra sweetness and texture. I might also add a bit of sour cream to the batter for added smoothness and to enhance the lemony flavor.
This cake recipe is very moist - "chewy" in a good way. It's also not overly-sweet, which I like in a dessert (I can pretend that it's healthy). I'd advise bakers to check this cake at 40 minutes, especially if you're using fresh (not frozen) blueberries - I checked mine at 45 minutes and it was completely done, I actually wish I'd taken it out a few minutes earlier.
Yes, as other reviews have indicated, the batter is VERY thick (especially prior to adding the egg whites). Hopefully you have a stand mixer; I only have a hand-mixer, and the batter kept clogging up the beaters!
I greased/floured the pan before adding the batter, but the cake stuck in the pan anyway. Perhaps more thorough flouring next time.
A solid basic recipe that will allow you to "play" a bit with adding other flavors you like, if that's your thing. As a stand-alone recipe, it's slightly blah.
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This is a decent base recipe for blueberry cake, although like some other reviewers have said...