Reviewed: Jul. 15, 2007

I thought this cake turned out to be terribly bland. It was moist and the texture was very nice, but I really thought it lacked flavor. Maybe adding some cinnamon or even a bit of orange zest would help - but it definitely needs a little something extra. I don't think I'd make it again.

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Reviewer:

homemaed

Reviewed: Jun. 4, 2007

This came out really nicely and everyone absolutely loved it. Next time I won't coat pan in sugar, though. I found that made it all a bit too sweet. Will definitely make this again.

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Reviewer:

hp212

Reviewed: Apr. 8, 2007

i made this cake, it taste really good.

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Reviewer:

mia

Reviewed: Dec. 31, 2006

wonderful recipe.....i used strawberries instead of blueberries and it turned out moist and very delicious

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Reviewer:

AlisonT

Cooking Level: Expert

Living In: Findlay, Ohio, USA

Reviewed: Oct. 23, 2006

This cake was fantastic!! I was a little worried at first because the batter was rather thick but it turned out soo moist. Instead of using butter to grease the pan, I used nonstick spray and it came out perfect.

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50 users found this review helpful

Reviewer:

Samantha

Cooking Level: Expert

Home Town: Hayesville, North Carolina, USA

Reviewed: Jul. 29, 2006

Very, very good. However mine turned out just the slightest bit dry. Taste was fantastic!

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Reviewer:

MOLLYES

Cooking Level: Intermediate

Home Town: Silver Spring, Maryland, USA

Living In: Baltimore, Maryland, USA

Reviewed: Jul. 21, 2006

This cake is outstanding! I added extra blueberries. My family says they can smell the aroma in the hallway near the elevators. My co-workers ate half the cake within 15 minutes after setting it out. I took some my mother's, let just say, that I'm lucky to bring 1/2 slice home. I will definitely make it again and again.

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Reviewer:

BUTTERFLI73

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

Living In: Oxon Hill, Maryland, USA

Reviewed: Jun. 22, 2006

Terrific! I made this recipe for a Father's Day brunch and it was eaten entirely (and quickly!). My guests loved it (especially my mom who is a true pound cake lover). I used frozen unsweetened blueberries (fresh ones are not quite in season). I measured 2 heaping cups frozen berries and let them thaw and drain in a colander overnight in the fridge. I dredged them with flour before adding to the cake batter, as it says to do in the recipe instructions. The batter was thick, but it was not difficult to work with - - I don't think it needs added milk. Also, I buttered and sugared the pan, as directed, and the cake came out very easily. I'll definitely make this again. It's easier than the blueberry muffin recipe that I use and just as good.

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Reviewer:

peachypie

Cooking Level: Expert

Living In: Butler, Pennsylvania, USA

Reviewed: May 24, 2006

Yum, yum, YUMMY! My daughter wanted to make a blueberry cake for her cooking day. I haven't been successful in this department. This one was awesome! Very easy to make and very tasty! We enjoyed it with custard for our evening dessert. I used fresh frozen blueberries straight from the freezer, no thawing necessary. We also baked it in a 9x12 inch pan as I don't have a ring pan. I can't recall how long it baked on that temp but I think it was around 40-50 minutes. Awesome cake and will be making it again!

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Reviewer:

KANLAN

Cooking Level: Expert

Reviewed: Apr. 4, 2006

This was very easy to make and turned out delicious. I used frozen berries as the fresh ones are still too expensive. It was still very good. I wish there had been more of the "crust" but part of the lack may be due to using a Bundt pan instead of tube pan.

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