4 Reviews

Very good cake, I made this with frozen blueberries as they were what I had. This turned out very nice. Oh I also made this in a spring form pan, it took a little while longer to cook in the oven but I just kept checking on it. I also used lemon extract instead of almond, turned out great. I will keep this recipe. Thanks so much.

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rcgossett August 15, 2007

I made this cake as directed. It is pretty good. It does taste a bit like a yellow cake mix with blueberries and nuts but a bit better. Next time I will add more blueberries and mix the nuts in as they didn't seem to adhere to well to the cake and went everywhere when I flipped the cake onto a serving platter.

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Ceezie June 11, 2008

Okay, Pam. Remember how I told you I save the five star rating for phenomenal recipes? Well, this one was fantabulous! Of course I subbed vegan ingredients, but it came out soooooo good! Oh my gosh, I was in heaven! Thanks so much for this one!

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~DiZzY~ May 09, 2007

Okay....I have a new favourite! This cake is so moist and the flavour just knocks your socks off. The blueberries did find their way to the bottom of the pan, (of course my berries weight about 5 pounds each ), so I think next time I'll try pouring all the batter in the pan and then putting the blueberries on top. I also didn't finish with the glaze, but dusted with icing sugar. This is a very large cake. Will try freezing part for another day. Thanks Pam....you sure can pickem'.

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Diana #2 April 27, 2007
Fresh Blueberry Coffee Cake