I was not happy with this recipe at all until I played with it. The batter was thick, heavy; more like a buckle than a pound cake. I didn't like it and wasn't even about to attempt to fold in the blueberries with it like that. I grabbed the milk from the fridge and just poured as I mixed it in, not measuring, until it looked like a nice, fluffy cake batter - I don't know, maybe 2/3 to 3/4 cup or so. I skipped the step of coating the blueberries with the flour, and just added that 1/4 cup of flour right away to the batter. I always found that step of dubious value anyway. The end result with the cake was terrific - but in my mind, only because I added the milk (or buttermilk, or sour cream, or whipping cream, or extra eggs) that it needed.
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I was not happy with this recipe at all until I played with it. The batter was thick, heavy;...