Reviewed: Sep. 29, 2010

Great recipe! The batter was very thick, but cake turned out fabulously! I used 4 cups of freshly picked (then frozen) blueberries. I also poured batter into a 9x13 cake pan as that's all I had. Still tastes great though! Will definitely make this again.

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Reviewer:

lnh6

Cooking Level: Intermediate

Home Town: Killarney, Manitoba, Canada

Living In: Halifax, Nova Scotia, Canada

Reviewed: Sep. 27, 2010

Just awesome!! I am asked to bring this to every party I attend. Moist and flavorful and the crust is FAB!!! I personally like it when it is cold but my guests prefer it room temperature. Really a winner!

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Reviewer:

indie_girl99

Reviewed: Sep. 6, 2010

This was delicious! It was very moist! I was going to make a vanilla or lemon sauce to go with it but my husband didn't want to wait for me to make it. He says this recipe is a keeper.

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Reviewer:

Maureen

Reviewed: Aug. 28, 2010

I made this to take to work and everyone loved it. It was quite delicious. I especially liked the sugar coating (at the bottom of the pan). I used fresh blueberries and did not make any changes.

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Reviewer:

DKAY81

Reviewed: Aug. 24, 2010

Delicious! I used a few more berries than the recipe called for because they needed to be used up - and they were not the sweetest berries (thats why I made the cake and didn't just eat them as is!) but the cake was still Yummy. Anyway, delicious batter - could have eaten that with a spoon! May try with peaches or even chocolate chips for something new!

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Reviewer:

SJRJA

Reviewed: Aug. 4, 2010

I tried this recipe for a harvest festival. With the exception of omitting the sugary coating on the outside, I followed the recipe as is and it turned out fantastic. Will definitely make this one again.

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Reviewer:

venchue

Cooking Level: Intermediate

Home Town: Manassas Park, Virginia, USA

Living In: Manassas, Virginia, USA

Reviewed: Jul. 29, 2010

This is an awesome recipe. I added a 1/2 tablespoon lemon zest and 2 tablespoons lemon juice. I also made this is in muffin pans. I wanted individual cakes for a party. Filled 2/3 full and baked 35 minutes. Turned upside down these were beautiful, delicious little cakes. Makes 2 doz.

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Reviewer:

luckykris

Cooking Level: Intermediate

Home Town: Kalispell, Montana, USA

Reviewed: Jul. 25, 2010

Made this recipe for a summer picnic 3 weeks ago. I did alter the recipe to 2 tsp. vanilla and 3 cups of blueberries. Delicious flavor. Very moist. 2 people asked for the recipe. Will definately be making this again.

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Reviewer:

Maria118

Home Town: Avoca, Pennsylvania, USA

Reviewed: Jul. 25, 2010

This is a good cake. I liked how easy it is, and that it is made with ingredients I always have on hand. Cake is not too sweet and dense as a pound cake is. My whole family liked this one. My 10 year is now requesting this as her birthday cake. Also, I don't have a tube pan so I followed others reviews and used a 9X13 pan for 60 minutes.

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Reviewer:

Lindsay

Cooking Level: Expert

Living In: Rochester, New York, USA

Reviewed: Jul. 21, 2010

I rarely write a review but I could not help myself on this one. This cake is absolutely one of the best I have ever made. Like others I thought with the batter being so thick the cake would come out bad, but to my delight it did not. I have made this cake at least half a dozen times, and it has never failed to be a crowd pleaser.

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