This cake is so easy to make, and WOW it's fantastic!! I took it to a 4th of July family gathering and the 8 of us finished it ALL!! The only things I altered was: I like a lot of crumbs so I made extra after removing the 3/4 cup, and I tossed the berries with a little flour so they would stay suspended in the batter. <br/>Thanks so much for a wonderful cake!!
Wow this was so moist and soft and light and delicious! I subsituted frozen mixed berries and it came out wonderful. Will make again and again!
This cake is terrific! The last time that I made it I used about 1.5 cups of frozen blueberries and 1.5 cups of fresh strawberries ...my family LOVED it! I think that I will also try making it with other berries such as raspberries or blackberries when they are in season. Strawberry and rhubarb would probably be good too. I try to serve this cake when it's still warm with a scoop of vanilla ice cream, but it's also very good cooled down & on it's own.
I found the recipe a little unclear in the first step which was to mix together the flour, sugar and butter. I grated the butter over the mixture and then used my fingers to make it even crumbs. The other steps were fine and the result delicious with a buttery base which was wonderful with the sweet tart blueberries.
Awsome recipe. It's like a blueberry muffin in a cake pan. I loved it and it was easy. Thanks for the recipe.
I love this recipe. The cake is moist and tastes wonderful. I sometimes use more than 2 cups of blueberries just because I love them so!
Smells soooooo good while it's baking, and the taste didn't disappoint! I added a couple handfuls more blueberries to use up what I had in the fridge. May try with almond extract next time just for fun, but perfect as is.
Love it! My kids love it, and we always enjoy it. You can't outgrow this yummy dessert.
Delicious and easy. My kids gobbled this up in a few days. The recipe is simple to prepare, too. I love that it contains a lot of blueberries. Yum!