This is an easy, moist cake with a melt-in-your-mouth crumb topping.
Use frozen or fresh blueberries.
3.5.22 Followed this recipe to the letter, wouldn’t change a thing, this is just about perfect in every respect! The only thing I did differently was bake in a 9-inch springform pan for nicer presentation. My blueberries were not particularly sweet, and this cake still was super delicious. No doubt about it, this one’s a keeper, and I definitely wouldn’t hesitate to make it again, even for company.
Read More 3.5.22 Followed this recipe to the letter, wouldn’t change a thing, this is just about perfect in every respect! The only thing I did differently was bake in a 9-inch springform pan for nicer presentation. My blueberries were not particularly sweet, and this cake still was super delicious. No doubt about it, this one’s a keeper, and I definitely wouldn’t hesitate to make it again, even for company.
The only changes I had to make for what I had on hand today was to omit the lemon zest and substitute frozen blueberries for fresh. Wonderfully moist cake with a crunch topping. Mine took about 15 minutes longer to bake, but could be because of the frozen berries &/or variance in oven temperature. Would definitely recommend this recipe.
