No creaming no adding ingredients one by one no alternating ingredients. Basically dump everything in a bowl and mix. How easy is that? Great cake moist pleasantly spiced with cinnamon with no shortage of blueberries for sure. I made this as cupcakes then piped each with a small rosette of lemon cream cheese frosting: 1/2 c. butter 2 oz. softened cream cheese 2-1/2 c. powdered sugar some fresh lemon zest and enough milk or cream to achieve desired consistency. Very nice recipe.
I halved this recipe and baked it in a 9 inch round cake pan. The result was very pretty. The cake is full of blueberries with a subtle hint of cinnamon. Nice and moist too. I made a crumb topping for it using brown sugar flour cinnamon and butter. Terrific! Thanks AuntieJ
Awesome recipe. I substituted butter for shortening (the same amount) and instead of sour cream, I used 1 cup of vanilla yogurt.
If you plan on doubling the recipe, I suggest baking it on 325 instead of 350, as it is a denser cake.
Will definitely be making this again! and again and again and again :)
I halved this recipe and baked it in an 8x8 pan. Otherwise I followed the recipe exactly. Even with the smaller cake it still took the full baking time to test done. This is a nice moist classic blueberry cake. We enjoyed it with a little whipped cream and additional fresh berries.
My 7 year old loves blueberries and requested a blueberry cake for her birthday. I found this recipe and decided to try it out. I made it as written and it was WONDERFUL. I was a bit worried because the batter was so thick but it was perfect! I used two 9" round cake pans to make a layered cake. I made cream cheese frosting to frost the cake. Great recipe. I will definitely be making this cake again!
This was really good. If you don't like overly sweet cake you may want to scale back the sugar. Added a tsp of vanilla. This was so moist and really nice with the cinnamon. I didn't think it needed any topping. My husband wanted some though.
This was great as written; didn't find it too sweet at all. Added about half a teaspoon of strong almond flavoring and a handful of sliced almonds to the batter then sprinkled more sliced almonds and a bit of sugar on top before baking.
This cake was so delicious! We really enjoyed this moist beautiful cake! It is a definite keeper!
I cut the recipe in half and made it in an 8x8 pan since it's just my husband and me and I'm on a diet (I like to torture myself). Also used plain yogurt instead of buttermilk as that is what I had. This was very good. I enjoyed it as is but think I might like to try it with a crumb topping another time.
Followed recipe exactly cake was very heavy and so bland. It needs something maybe brown sugar instead of white.It was really dissapointing.
