Based on other reviews, I used 2 eggs (they were smallish) and 200 ml milk. I baked it in a 9x9 pan, which only took 45 minutes. It was perfect - the cake's texture just after it came out of the oven was heavenly. (I would have given this recipe 5 stars but the amount of additional liquid called for is a major adjustment.) Also, the reason I found this recipe in the first place is because I had sugar-free blueberry jam which we didn't care for because it was too sour, so I used that instead. I'm sure fresh berries of any kind would be great, but the jam (I guess as long as it's not watery or too syrupy) was good too - it allowed me to spread it around for even distribution. If doing the jam substitution, put more than half of the batter on the bottom so that the dollops of batter on top don't close, sandwiching the blueberry layer. Having some of the blueberry layer show on top makes for prettier presentation. I also just used as much streusel as I thought I wanted in the middle and and on top, and I had plenty left over. Next time I want to try this with some lemon rind in the batter to give it a refreshing, tangy flavor, because I think lemon complements blueberries.
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Based on other reviews, I used 2 eggs (they were smallish) and 200 ml milk. I baked it in a...