Made this recipe as written, omitting sugar, and it came out delicous! Used fresh, grated lemon peel. Took a bit longer (70 min) to bake in my oven, but worth the extra time. My DH loved it and asked me to make this again!
Quick, easy, delicious! I even added a few more blueberries than the recipe called for. Family loved it! Thanks for a great recipe!
I have made this cake numerous times and it always turns out perfect. It's delicious and I always get rave reviews. I have used frozen drained blueberries, and it worked fine (though I prefer fresh). I have also omitted the lemon extract and just added a little extra zest on occasion. I will continue to make this cake, as I get many requests. It's really good!!
This was a lovely pound cake. So quick and easy to make. Will make again soon. Thanks for posting.
Excellent...very moist not real heavy like a pound cake. Lemon cake with blueberries is a great combination....
I made this recipe for thanksgiving dessert and it was definitely a hit with the family. It was easy to make and very tasty!
I have never given 1 star on a recipe and I hate to do it now but this did not work for me at all. 70 minutes of baking and it was still uncooked inside. Too oily - should have reduced oil to 1/2 cup and maybe added an extra egg. Will not try again.
I used butter in place of the oil and threw in more blueberries. REALLY good, even the lemon hating hubby liked this. Will make again, thanks.
We loved this cake. The combination of the lemon and blueberries is so refreshing. The glaze really tops the cake off -- it's sort of a sweet/sour glaze and melts in your mouth. It's very convenient and easy to make. Super, super moist. I'm thrilled to have this recipe. Thanks Janet
delicious and moist!