By CoffeeMom on March 06, 2000
Photo by Dearhollychen
Photo by Dearhollychen
Serving Size: 1 (170 g)
Servings Per Recipe: 8
"This cake is so easy to make, and WOW it's fantastic!! I took it to a 4th of July family gathering and the 8 of us finished it ALL!! The only things I altered was: I like a lot of crumbs so I made extra after removing the 3/4 cup, and I tossed the berries with a little flour so they would stay suspended in the batter. <br/>Thanks so much for a wonderful cake!!"
"Wow this was so moist and soft and light and delicious! I subsituted frozen mixed berries and it came out wonderful. Will make again and again!"
"This cake is terrific! The last time that I made it I used about 1.5 cups of frozen blueberries and 1.5 cups of fresh strawberries ...my family LOVED it! I think that I will also try making it with other berries such as raspberries or blackberries when they are in season. Strawberry and rhubarb would probably be good too. I try to serve this cake when it's still warm with a scoop of vanilla ice cream, but it's also very good cooled down & on it's own."
"I found the recipe a little unclear in the first step which was to mix together the flour, sugar and butter. I grated the butter over the mixture and then used my fingers to make it even crumbs. The other steps were fine and the result delicious with a buttery base which was wonderful with the sweet tart blueberries."
"Awsome recipe. It's like a blueberry muffin in a cake pan. I loved it and it was easy. Thanks for the recipe."
"I love this recipe. The cake is moist and tastes wonderful. I sometimes use more than 2 cups of blueberries just because I love them so!"
"Delicious and easy. My kids gobbled this up in a few days. The recipe is simple to prepare, too. I love that it contains a lot of blueberries. Yum!"
"we found these tooo sweet for us."
"This bait will attract more than just boys!! Really easy and great results; very moist and buttery. I made as directed except I used frozen blueberries and added a little cinnamon to the topping. I found it took the entire 50 minutes in a 9x13.... This recipe is a keeper. Love it with the blueberries, but the cake is so good I think I may eventually try it out with an alternative such as cinnamon, raisins and pecans.... Thanks, CoffeeMom, for sharing!"
"So good I am making a second batch! The recipe didn't say whether to grease the pan (I did) and I do not know the purpose of folding in the egg whites (I did it anyway). I used ICBINB instead of butter. Definitely a keeper!"
"So good, especially with fresh berries!"
"Easy to make, came out very light and fluffy, and the whole family loved it!"
"My sister said, "This is the best cake I know of." I'll be making this forever."
"Very good, the blueberry flavour is incredible. Mine came out a bit dark, next time I will lower the rack in the oven."
"Terrific tasting cake. Moist and delicious!"
"This was better than I expected! (Not that I thought anything bad before trying it, I just don't care for fruit in cakes and desserts). How wrong I was. My husband and I have been picking at it all night. It is going to his co-workers tomorrow (good thing or we would devour the entire thing!). I used an 8x8 dish, it was all I had on hand and it worked perfectly. Took 45-50 minutes using my convection oven. I didn't get my egg whites to a firm state... but that turned out fine. Might cut back some sugar next time since my blueberries were definitely sweet. Will make again before the summer is over!"
"Heavenly! Perfectly sweet and wonderfully moist and tender. This will be a regular on our Sunday Brunch table."
"Love this cake!"
"It was pretty good. Glad we tried it =)"