This bait will attract more than just boys!! Really easy and great results; very moist and buttery. I made as directed except I used frozen blueberries and added a little cinnamon to the topping. I found it took the entire 50 minutes in a 9x13.... This recipe is a keeper. Love it with the blueberries, but the cake is so good I think I may eventually try it out with an alternative such as cinnamon, raisins and pecans.... Thanks, CoffeeMom, for sharing!
So good I am making a second batch! The recipe didn't say whether to grease the pan (I did) and I do not know the purpose of folding in the egg whites (I did it anyway). I used ICBINB instead of butter. Definitely a keeper!
So good, especially with fresh berries!
Easy to make, came out very light and fluffy, and the whole family loved it!
My sister said, "This is the best cake I know of." I'll be making this forever.
Very good, the blueberry flavour is incredible. Mine came out a bit dark, next time I will lower the rack in the oven.
Terrific tasting cake. Moist and delicious!
This was better than I expected! (Not that I thought anything bad before trying it, I just don't care for fruit in cakes and desserts). How wrong I was. My husband and I have been picking at it all night. It is going to his co-workers tomorrow (good thing or we would devour the entire thing!). I used an 8x8 dish, it was all I had on hand and it worked perfectly. Took 45-50 minutes using my convection oven. I didn't get my egg whites to a firm state... but that turned out fine. Might cut back some sugar next time since my blueberries were definitely sweet. Will make again before the summer is over!
Heavenly! Perfectly sweet and wonderfully moist and tender. This will be a regular on our Sunday Brunch table.
Love this cake!