Comments on: Simple Blueberry Cake

By: Cookie and Kate

Cookie and Kate — Mon, 23 Jun 2025 17:40:56 +0000

In reply to Anne Passino. Hi Anne, thanks so much for sharing your adaptations and how they turned out.

By: Anne Passino

Anne Passino — Mon, 23 Jun 2025 00:59:45 +0000

This cake was delicious! My sons are all about the protein, so I used 2 T of plant butter and substituted 4 T of Greek yogurt and it baked beautifully in a 9 x 9 metal pan. I baked it for 29 minutes. I didn’t have turbinado sugar so I substituted with brown sugar and it was lovely. This will be my new go-to and so much easier than muffins! I enjoy your recipes very much, Kate – thank you for sharing them!

By: EllenMarie

EllenMarie — Sat, 21 Jun 2025 15:37:55 +0000

This is a lovely cake, moist and not too sweet. I switched up a few things. I used 1 cup white wheat flour, and 3/4 cup light rye flour. I substituted sour cream for the buttermilk, substituted 4 Tbsp. olive oil for the butter, and used 2 cups frozen blueberries instead of three. I used a 9×5 loaf pan, which baked at 350 degrees for about 75 mins. Came out yummy. The turbinado sugar lends the best crunchy bite. Thank you.

By: Christine

Christine — Mon, 16 Jun 2025 20:46:34 +0000

In reply to Cookie and Kate.

As always,
Great recipe!
Everything ive made of yours is quite right Thank you for sharing!
Absolutely perfect♥
Christine

By: Sarah

Sarah — Wed, 11 Jun 2025 20:00:33 +0000

Made this today. As others have said they had trouble getting the centre of their cake to cook, I decided to mix in 2 cups of blueberries as per the recipe. Then I just dotted some more over the top of the cake, and it worked out fine for me. It tasted amazing too! Thanks Kate, legendary yumminess! ❤️

By: Cookie and Kate

Cookie and Kate — Wed, 11 Jun 2025 02:46:38 +0000

In reply to Helen. Hi Helen, I would start checking muffin tins at 20 minutes. I haven't ever tried this as a muffin because I just make my favorite blueberry muffin recipe.

By: Helen

Helen — Sun, 08 Jun 2025 18:18:38 +0000

I made this cake and it was absolutely delicious. I substituted 1/3 cup extra virgin olive oil for the butter and added the lemon zest as recommended. The lemon zest really brightens the flavor. I have a question though… could I pour the batter into muffin tins rather than the springform pan? If so, for how long should I bake the muffins? Thanks

By: Barbara

Barbara — Fri, 06 Jun 2025 08:23:11 +0000

In reply to Cookie and Kate.

Thankyou for your reply.
Could you email me the measurements for blueberry muffins in grams, as I am eager to make them as they are an healthy option.
Regards

Barbara

By: Cookie and Kate

Cookie and Kate — Fri, 06 Jun 2025 03:36:02 +0000

In reply to Barbara. Hi Barbara, Thank youfor the suggestion. One of my long term goals is to update some of my baking recipes to include weight of ingredients.

By: Meghan

Meghan — Thu, 05 Jun 2025 22:46:02 +0000

I made this gluten free with frozen blueberries and it was absolutely delicious! I put it in the oven for 38 minutes and it was still quite jiggly in the center, but after another 10 minutes, it was perfect. This will be my go-to dessert for sure!