Well, yum. Very easy and very forgiving recipe. I have an abundance of blueberries and am always baking or cooking something with them so I ran out of all purpose flour and had to use about half whole wheat flour, Splenda instead of white sugar, 3/4 cup of buttermilk, and half regular brown sugar and half Splenda brown sugar. Added lots more cinnamon, too. The batter was so thick I was concerned but the cake was very moist, juicy and held the topping well. I used some of the flour to coat the blueberries and baked in a foil wrapped spring form pan. Glad I wrapped the pan in foil because the berries oozed out a bit. Next time I would try lemon juice and zest in the cake.
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Well, yum. Very easy and very forgiving recipe. I have an abundance of blueberries and am...