Mar 17, 2012
How can you not love the name of this cake? With a newly purchased 4 pound bag of blueberries tucked in my freezer and my 2 grandkids scheduled for an overnight with us, I was on the prowl for a yummy breakfast treat. I made this, pretty much according to directions, and half a cake later we all declared this a winner. It was moist, flavorful, and had just the right amount of blueberries. I added vanilla to the batter and substituted butter for margarine in the crumb topping as suggested by Naples. I also used brown sugar instead of white in the topping. It was delish; however, next time I'll probably stick with the granulated sugar and try a little nutmeg instead of cinnamon. I have a treasured blueberry muffin recipe that calls for a dusting of sugar and nutmeg and we really love that flavor combination. For those who had issues with this being too dry or needing extra baking time, some things to check are pan size, oven thermostat, and your pan material. Some pan coatings require lowering your oven temperature by 25 degrees. EDIT: Another thing to note: if you like this cake, another you will probably enjoy from Allrecipes is Dried Cherry Cake. It's equally awesome!
—Emma
