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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 4, 2008
I followed the recipe and it turned out great! I will make it again! Thank you.
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Reviewer:

Petra
Photo by Petra
Cooking Level: Intermediate
Home Town: Budapest, Pest, Hungary
Living In: Prague, Hlavní Mesto Praha, Czech Republic
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 3, 2008
WOW...This cake is so moist! I didn't have blueberries so it was just a plum cake. It was easy and beautiful. This is a sure winner in our home!
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Reviewer:

Nancy-Long Island, NY
Cooking Level: Expert
Home Town: Levittown, New York, USA
Living In: Deer Park, New York, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 1, 2008
Delicious! The cake turned out perfectly. I used small purple plums and wild blueberries, added cinnamon,nutmeg and lemon zest to the cake batter.The 9"pan worked very well and I will be making this recipe again, that is for sure.I think it would work with other fruit as well.
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Reviewer:

Rosie
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 22, 2008
Quick and easy! Who doesn't want that.
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Reviewer:

Suzy Homemaker
Cooking Level: Expert
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 21, 2008
I used plums only as I did not have blueberries on hand. Delish!! Everyone must try!
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Reviewer:

Diane
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 17, 2008
I cut back on the white sugar and used a little over 1/2 a cup. I think a cake that is less sweet helps to bring out the taste of the fruit. I also substituted half of the flour with whole wheat flour. I also followed someone's suggested and mixed the blueberries among the plum slices. The guests loved this dessert, and with all of our plum trees, I will be sure to serve this again!
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Reviewer:

Candice
Photo by Candice
Cooking Level: Intermediate
Home Town: Borden, Indiana, USA
Living In: Trondheim, Sor-Trondelag, Norway
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 8, 2008
It was delicious. Mind you since I had large plums and frozen blueberries it took over 1 hour to cook. But it was still delicious.. =o)
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Reviewer:

megara26
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 28, 2008
This cake was delicious. The only change I made was to sprinkle some cinnamon/sugar on top before baking...sort of an after thought when I realized there were no spices in the cake. Next time I might 1/2 tsp cinnamon or nutmeg to the batter. I used very ripe Italian plums (the oval ones) and just halved them. The blueberry/plum combo was wonderful. Would be great served with spiced whip cream as well.
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Reviewer:

Erin C
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Cooking Level: Expert
Home Town: Phoenix, Arizona, USA
Living In: Miami Beach, Florida, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 13, 2008
This was a really nice moist cake and the fruits were cooked just right.I had pluot plums on hand so that is what i used.Mine turned out more purple ish in colour than pink but it still looked and tasted delicious! With every recipe i do,I have to lower the temp down a little.Baked mine at 325 because my oven really heats up.Took only 45 minutes to bake
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Reviewer:

LADYGWYN
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Cooking Level: Expert
Home Town: Longueuil, Quebec, Canada
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 11, 2008
loved this!
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Reviewer:

Cindy
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Photo by Sarah511
Reviewed: Aug. 9, 2008
I had a lot of plums that needed to be used, so I decided to try this. I left out the blueberries and used butter in the brown sugar mixture, but margarine in the cake part. Baked in 12 muffin tins, because I couldn't find a cake pan. It worked great! They don't come out of the tins perfectly, but still look very nice!
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Reviewer:

Sarah511
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Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 9, 2008
Simple yet very yummy. I decreased the amount of sugar to 3/4 cup and I didn't put the brown sugar coating in the pan and it was still delicious. I think I might add more plums and blueberries next time.
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Reviewer:

Isabelle
Cooking Level: Intermediate
Home Town: Battle Creek, Michigan, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 21, 2008
this recipe was great! it was very pretty and the best when it was still warm from the oven. i had to cook it a bit longer, it was a bit tricky to make sure the toothpick was clean in the center with the blueberries. i will make this again when i have guests to impress.
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Reviewer:

Rachel
Cooking Level: Intermediate
Living In: Clonmel, County Tipperary, Ireland
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 20, 2008
First time ever making this cake and it's terrific! It didn't look as nice as the picture but it sure tasted great! I added the lemon zest and an add'l 2 TBL of flour like another reviewer suggested. As soon as hubby is back from over seas I'll make this for him. =)
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Reviewer:

KarLee
Cooking Level: Expert
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 17, 2008
So easy yet all were impressed. I did use more than four plums though. I think that's because I had small plums. Also, my plums were very ripe and after baking there was not much definition of each slice. So it wasn't as pretty as the picture. I also used frozen blueberries. Which were pretty much jelly when I was done. Still, it was pretty and so so so yummy. I will make again and again and again.
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Reviewer:

QUEENHONEYBEE
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 12, 2008
change to 9 servings to fit my 7" tin. used mix of applesauce and butter for the cake. halfed the sugar. delicious when freshly baked.
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Reviewer:

Na
Cooking Level: Beginning
Home Town: Sham Tseng, New Territories, Hong Kong
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The reviewer gave this recipe 3 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 5, 2008
It's ok...followed the recipe as directed and it did turn out pretty but is was just ok in flavor.
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Reviewer:

JILLENA
Cooking Level: Intermediate
Home Town: Citronelle, Alabama, USA
Living In: Montevallo, Alabama,