Chock-a-block with blueberries, you'll adore this cake.
Amazing! I followed the recipe exactly, using frozen blueberries that I did not defrost prior to adding. I was skeptical about the sugar in the pan, afraid the cake would stick or burn, but voila, it came out easily and the sugar made an amazing crunchy crust. I took it to work and got rave reviews, people couldn't believe how moist it was, and that the berries had been frozen. I'll make it again and again and again. - 25 Apr 2004 (Review from Allrecipes US | Canada)
This cake was fantastic!! I was a little worried at first because the batter was rather thick but it turned out soo moist. Instead of using butter to grease the pan, I used nonstick spray and it came out perfect. - 23 Oct 2006 (Review from Allrecipes US | Canada)
Delicious. . . add the juice and rind of one lemon or orange and replace blueberries with cranberries for a nice variation! - 26 Mar 2002 (Review from Allrecipes US | Canada)