I used a half cup of butter (softened) and mixed the blueberries with some flour (they didn't sink to the bottom). Also, I baked this in a fancy bundt cake pan as it was for my Mom's birthday. Everyone really enjoyed this cake, it was quite lemon-y! Only thing I would have done differently is refrigerate it, as we had it on a hot day and it would have been more refreshing chilled. For the glaze, I followed a suggestion I saw somewhere and microwaved the lemon juice and sugar until it was dissolved (maybe 35 seconds total). Thanks for the recipe that will now be my go-to!
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I used a half cup of butter (softened) and mixed the blueberries with some flour (they didn't...