This was great. I did not do any of the fat-reducing techniques and I used dried blueberries. It did get pretty dark, so I recommend a lower oven shelf or a sheet of aluminum foil over it for at least 1/2 the cooking time. Doubled it, it made it two really chubby loaves (using the long and thin European style loaf-pans) and glazed it with the juice of two lemons mixed with 1/2 cup sugar and 1/2 cup limoncello. I originally made it as a 'thank you' gift, but in the end decided it was too good to give away! LOL. I bought him a bottle of wine instead.
i was all out of yogurt so I used mayonaise, halfing the asked portions... that didnt change a thing on this cake,, was excellant. moist tender and OMG GOOD. Thank you so much for posting..
I made this for a family gathering. I used Greek yogurt, and lemon flavoring added about 1 tsp of orange rind. I used 4 eggs. I also put orange rind w/ powered sugar (1/2) bag and 2 ozs. Cream cheese into a nice frosting w/ almond milk. Killer! I used Pam on an Angel Food Cake Pan and sugared the bottom, sides and tube. Baked it for 70 min. Oven turned off left in for 15 extra min.
Really good! Used frozen wild blueberries, stonyfield farms lemon yogurt, regular butter and since my eggs were huge, omitted the extra egg white. Excellent cake with a light and moist texture. Will make again! Thanks for sharing the recipe!
Made this as a treat for my kids and husband - at first they saw the blueberries (and the whole wheat color, I always use ww instead of regular flour) - and they turned their noses saying eww. But then they tasted it...and the room fell silent. moments later they were asking for a second piece! woohoo! a success! Thank you for this yummy recipe. BTW - I used this in a bundt pan, sprayed with PAM for baking, it came out of the pan without a hitch. Pam Baking Spray is the bomb! Also - for those who choose not to use the lemon icing, you're missing out. It really makes the cake.
Delicious buttery pound cake, and without the heavyness you often find in this kind of cake. For Easter Dessert my Great Aunt Always made a Box Mix pound cake in a lamb shaped cake mold that's iced with vanilla Italian icing and covered in coconut. Last year she passed the mold to me. I made it exactly as she always had, but this year I couldn't resist trying something different. This turned out very well (the mold is about = to an 8" loaf pan and cooked perfectly in 55 minutes). I didn't make the glaze obviously as I used our usual icing/coconut. It tastes more like blueberry cake to me though. The lemon didn't come through. Next time I would add lemon zest or extract. I got the cake + 12 cupcakes. I didn't have enough berries for both so I only used them in the lamb portion. Without the berries the cupcakes came out wonderfully too (again more vanilla/buttery then lemony). Baked about 23 minutes for the cupcakes. I'll keep this recipe around!
never fails to please -- I agree you need to grease and flour pan to assure release -- I make a very tart glaze with 4 T lemon jouice and powedered sugar to make a thin glaze and give the whole cake a one-over while it is still warm.
This was yummy! I too had the problem of the first cake coming apart when I tried to flip it out of the pan ~~ it didn't stop us from eating it though! The second time I had more success by greasing and flouring the pan and using fewer blueberries (the first cake seemed to fall apart where a lot of the blueberries settled in the cake). Overall a delicious cake that is perfect for a PTA meeting or church social. The glaze was very good and the combination of blueberry and lemon was exquisite. The only changes I made were: regular cream cheese, 1 cup of frozen blueberries, margarine to grease the pan and regular butter. I cooked it in a bundt pan for 65 minutes -- perfectly moist! Thanks for posting!
I have been making this since it was originally published in Cooking Light. It is a really good cake, dense and full of blueberries. This is a keeper, one of my all time favorite blueberry recipes. Thanks for posting.
This was so good... stood up to all our substitutions, like 1/2 sugar and applesauce etc. ALSO tried adding a layer of custard in the middle of the batter and was AMAZING!