I added about a teaspoon of fresh grated lemon zest, and it really brightened the blueberry flavor of this cake, without turning it lemony. That one little tweak makes an amazing difference.
This is delicious. The cake itself is so moist with a great understated sweetness. Without the glaze, it tastes more like a bread. The glaze pushes it over into a sweet cake land. Yummy. i did use soy milk and frozen blueberries. i'm definitely making this again!! Thanks for the recipe!!
Unfortunately my cake did not turned out as hoped for, simply because of too much oil, the dough was soaking wet with oil, taste wise okay, but if I'd decide to do this recepy again I'd reduce the oil to maybe 1/3 to 1/2 cup the most!
Very easy recipe, I used fresh blueberries and added lemon zest, I also used 1% milk to cut down on the fat. I found it tastey
Add the finely-grated zest of one lemon to brighten up the flavor, and this cake is perfection!
Delicious, moist cake that is quick to put together. Thanks for posting this recipe!
The cake was good, but I made it with fresh blueberries, and maybe it was the blueberries but it tasted rather bland. Next time I will use frozen.
Have made this cake 4 times now that blueberry season is here - twice as gifts. I felt it made too much glaze, so I have reduced powdered sugar to about 1/2-3/4 cup and added a 1 T milk with 1/2 tsp vanilla. Delicious! It has earned rave reviews from everyone who has tasted!
didn't even do the glaze and it was tremendous! i'm making it again this friday for a playgroup. but i'll try hemp milk instead of regular because i have to keep it dairy-free.
I made this cake for a brunch baby shower I gave for a friend. It was delicious and pretty easy to make. Everyone loved it. It was a small shower and a lot was left so I sent a piece home with each person! They were so excited. I made it exactly as the recipe says except I used frozen blueberries that I had thawed out.