Comments on: Blueberry Lemon Buttermilk Cake

By: Lisa

Lisa — Mon, 11 Jul 2011 17:18:14 +0000

You make it sound so simple to do….I think I will try this recipe because I just love anything with blueberries.

By: Judy

Judy — Fri, 20 May 2011 19:59:45 +0000

I saw your reciept for blueberry cake.I just wondewred if you wanted the berries to fall to the bottom during baking?If you wish to keep them in the mixture during baking, dust with flour before adding to the batter. I will try this receipt some time.
Regards, Judy

By: janice

janice — Mon, 18 Apr 2011 14:37:24 +0000

Oh my, that looks scrumptious. Can’t wait to try. Just bought me a whole bunch of blueberries too!

By: Jackie M

Jackie M — Tue, 05 Apr 2011 17:32:02 +0000

I make pretty much the same cake, except my recipe is large enough to fill a 9 x 13 pan, and mine doesn’t have any lemon juice in it, just the zest. Still, it’s always been a winner when I make it. Oh! And I also don’t mix the blueberries into the batter. I prefer to sprinkle them over the top and push them down into the batter a bit. It makes for a real stunning presentation when you do it this way, especially with the sugar sprinkled on top.

By: fitzwoman

fitzwoman — Thu, 31 Mar 2011 19:08:12 +0000

made this cake twice now-delicious!! The second time I put a brown sugar, flour, cinnamon, & butter crumb topping on. It tasted so much better with that topping(other than sprinkling of sugar). My daughters agreed. Just thought I’d share!

By: marie

marie — Thu, 31 Mar 2011 01:30:45 +0000

I made this today…kind of.

Don’t you just hate it when someone claims to have used your recipe but they CHANGED it?

Well, I got started making it when I discovered that I didn’t have any lemons OR lemon extract (as a possible substitution) OR lemon zest (canned). So I made it, anyway but increased the vanilla just a bit.

Bottom line, it was STILL great! My husband (a man of few words) like it a LOT!!!

Thanks for sharing. Next time I may even follow the recipe.

By: Karen

Karen — Tue, 29 Mar 2011 01:04:34 +0000

I doubled the recipe and baked it in a 9×13 cake pan and it was wonderful. Received many compliments. Took about 10 minutes longer to bake. Used frozen blueberries and added them while they were still frozen and coated with a little bit of flour.

By: Katrin

Katrin — Mon, 28 Mar 2011 14:04:31 +0000

OMG … all I can say is CAKE HEAVEN. That cake is the best. I also used frozen blueberries which worked perfectly. I could barely wait until the cake cooled down a bit to have a piece. Definitely a keeper. Thank you sooooo much for sharing!!!

By: Lori P

Lori P — Mon, 28 Mar 2011 11:00:26 +0000

I made this and while it was very good, it didn’t have a strong lemon taste. Do you think using lemon extract would do the trick? If so, would it be a one to one substitution or should I use equal amounts of vanilla and lemon extracts?

By: +jakirt

+jakirt — Mon, 28 Mar 2011 04:30:08 +0000

Made this recipe today. Instead of baking as a cake, I made muffins. The hit of Sunday brunch! (I always dust the blueberries with flour before stirring them into the batter, then they don’t sink to the bottom.)