Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
Yes I did last night. It was very easy and yummy. I used the sugar for diabetics. thank you for sharing.
Better than the recipe I’ve been using for years. Love it!
I’m a beginner in baking and tried this cake.. it was simply awesome and my family loves it! Thanks for the recipe:)
I LOVE this cake! Thank you for sharing this amazing recipe. I have made this several times over the last few years and it always comes out perfectly. One time I even had to make it in a toaster oven because we did not have a working oven for a while. It still came out great! My only question is that always confuses me is that in Step 4 you say to “pour” the batter into the pan but mine is never pourable, I always have to spread it. It comes out great but am I doing something wrong?
Hi, Lori! You’re not doing anything wrong! The batter is fairly thick and will need to be scraped from the bowl into the cake pan as you “pour.” Enjoy!
My favourite cake! Thanks so much :)
I am about to try this for my daughter’s first birthday. She LOVES blueberries and I love that it doesn’t use a ton of sugar like most cake recipes. I do have a question though — do you have any suggestions on making it in smaller pans? I am hoping to do a few smaller cakes–or even cupcakes!–but I’m not sure how much to put in each pan/cup. Any suggestions from those who have made it would be greatly appreciated.
Hi, Melinda! Sure, you could do this in smaller pans or cupcakes. Just fill the pans only about 3/4 full and bake until a toothpick inserted in the middle comes out clean. I’d start checking after about 20 minutes of baking. Enjoy!
I have made this a few times and it is awesome. I’m about to try it using brown sugar. Will let everyone know
Made this cake this weekend – absolutely delicious and a big hit with my whole family + guests. Will definitely make again. Just to note that it took quite a bit longer to bake than indicated in the recipe.
Great recipe! I used less sugar (1/2 cup) and 1 1/2 times as many berries and it was perfect.
I have made this cake many times and it turns out fantastic every time! One you can ALWAYS count on. Texture is light and buttery. Delightful. I made it the last two times with fresh raspberries on top and dusted it with granulated sugar which gives it a crunchy top. Yummy!! I also subbed almond extract for the vanilla because I love That flavor with the raspberries. I did omit the cinnamon unless I make the blueberry version and then I follow exactly what you wrote. Except for the long baking time.
My concern is the length of time in the oven. I have never found it to bake as long as you say. Mine is always done in 25 minutes at the very most. My oven is calibrated correctly but just a word of concern to your readers to keep an eye on the cake & not to over bake. I start checking at 20 and maybe it needs another 5 minutes added.
Delicious recipe Elise! I have yet to find one of yours that I don’t like! And I have made quite few in each category.
I followed the recipe, cutting down on sugar. The cake turned out soft and moist. Very nice. Thanks for this easy to make recipe.
Hmmmm…. made the cake per directions using frozen wild blueberries, batter was super thick. It resembeled more of a cookie dough. Hopefully it turns out alright. Will check back in after it is finished baking.
Mine too. Added som cashew and almond milk
LOVE this cake ! Elise, I have an earlier printout of this recipe which listed one cup of sugar, which was what I used. Now it lists 3/4 cup. Why the change ?
Hi Georgette, I’m so glad you like the cake! When I was retesting it I thought it was too sweet, so I reduced the amount of sugar. If you like it with 1 cup of sugar, feel free to continue.
It was very salty..and too much of sweet at the same time…..
Hi Ruchi, 1/2 teaspoon of salt should not have made the cake too salty. Perhaps you were using salted butter instead of unsalted? As for the sweetness, it is a sweet cake.
We loved it! Was easy to make. I used Almond Flour and Splenda and it turned out perfect.
Ok..so after reading the reviews I’m a bit perplexed. This was awful…followed as directed. Cake was waaaay over cooked, dry texture and there was no sweetness whatsoever…The directions say 8 or 9 inch springform but no explicit directions for either size so I went with the lesser of the two in a 9 inch…too long!1 star for color, 1 star for appearance…otherwise, AWFUL
I made this yesterday (in 90 degree heat, no less) and everyone loved it! I’m putting it in my regular repertoire of recipes right now. Easy and delicious! Thank you.
Can I use stevia to replace the white sugar?
Can I use brown sugar?
Hi, Maritess! I don’t recommend using stevia instead of white sugar in this recipe. Brown sugar could potentially be substituted, but it will change the texture of the cake quite a bit — resulting in a denser, more moist cake. I think it would still be delicious, though! If you try brown sugar, please let us know how it turns out!
I’m finally making this now.
Due to my ignorance, is it worth dodging the flour and baking soda and salt?
Also, someone mentioned a crumble at the bottom (which seems to me would resemble more of a morning cake?), however, what crumble would you recommend?
Hi, Erica! I’m not sure what you mean by dodging? Do you mean sifting the flour, baking soda, and salt together? If so, yes you can do that, though whisking should work just fine. And unfortunately I can’t advise regarding a crumble on the bottom or whether this would make a decent biscuit (which you mentioned in your other comment). I’d suggest making the recipe as written and seeing how you like it! Enjoy!
I am happy to say mine looked EXACTLY like the picture and was a big hit at work! I’ve tried a vegan version for my son (egg substitute and vegan butter). I’m sure it will be just as delicious. I am thinking you could make this in a muffin tin as well – just a little batter in each cup topped w/blueberries!