By ratherbeswimmin' on August 29, 2005
Photo by Marg (CaymanDesigns)
Photo by Marg (CaymanDesigns)
"From the Magnolia Bakery."
Serving Size: 1 (1451 g)
Servings Per Recipe: 1
"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!!"
"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."
"This was the best Cake. I posted a review earlier.I forgot to mention the glaze.The Vanilla glaze came out really well.I have only one thing to say about the glaze.Dont let in set too long before pouring it on the cake,the glaze will start to get hard."
"Very nice moist cake. I didn't have any powdered sugar, so I omitted the glaze. I used almond extract instead of vanilla. Nice cake loaded with berries. Yum! :)"
"Great cake, I made exactly as written but maybe threw in a little extra vanilla and did not have two tsp. of baking powder, but I had one tsp. and subbed 3/4 tsp. of baking soda with about 1/4 tsp. of cornstarch and it seemed to work out perfectly, my cake looks like the one in the picture. I did not wait to take it out of the pan I guess I did not see that step but it came out perfectly. I did not have heavy cream so I did not make the glaze but with next time, although it was perfectly delicious without it, the glaze would make a beautiful dessert presentation. I will most definately make this again as it was moist and tastey and made a beautiful bundt cake all studded with the blueberries. Thank you for the terrific recipe."
"This cake is so moist. After I made it I discovered I'd forgotten to buy the cream for the glaze, so we ate it without the glaze and it was wonderful! Definitely a keeper!"
"A lovely 10-star blueberry coffeecake!! We really enjoyed it. I didn't have any heavy cream so I had to use milk (I used less than called for) so I'll have to make it again sometime with the cream. I'm sure it would make this moist, delicious cake even more fantastic! This recipe is definitely a hidden treasure! Thanks for sharing it!"
"I made this for DD's graduation breakfast and it was wonderful! I made as posted and the recipe was easy to follow. I did have some glaze left over. It sliced up easily and it was a big hit at the breakfast. Thanks so much for posting a keeper!"