Comments on: Simple Blueberry Cake

By: Abby

Abby — Sun, 21 Jun 2026 18:11:48 +0000

This was delicious! After reading the comments, and having had experience with 100% whole wheat flour getting gummy in the past with other recipes, I made the following modifications:

-for homemade buttermilk, I measured the vinegar into the measuring cup, then added milk up to 2/3rds (instead of adding vinegar in addition to 2/3 C milk)

-used 1 C all-purpose plus 3/4 C whole wheat for the flour (spooned and leveled, of course)

-used 2 C berries mixed in, then reduced to 1/2 C on top – dotted around instead of lumped in the middle

Everything else was as stated – baked at 400 in 9-inch springform, etc. Was done at 34 minutes. Even my extremely picky son is eating it up!

By: Winnie Anderson

Winnie Anderson — Tue, 26 May 2026 12:12:21 +0000

This is one of my go-to recipes during blueberry season.

Made it again last night and it was just as great as the first time I made it. One thing I did this time was add 2 tablespoons of wheat bran to the batter.

By: Cookie and Kate

Cookie and Kate — Sat, 21 Mar 2026 20:21:50 +0000

In reply to Ashley. Did you toss the blueberries in flour and sprinkle with the turbinado sugar? I'm unsure what have caused that result other than perhaps the wrong temperature or timing of the bake.

By: Ashley

Ashley — Wed, 18 Mar 2026 18:40:42 +0000

In reply to Cookie and Kate. I used a 9 inch springform pan.

By: Cookie and Kate

Cookie and Kate — Wed, 18 Mar 2026 03:34:13 +0000

In reply to Ashley. Hi Ashley, I'm sorry this didn't work. Did you use a 9 inch round pan?

By: Ashley

Ashley — Sun, 15 Mar 2026 23:56:39 +0000

In reply to Anjali.

First recipe of yours that hasn’t baked well, unfortunately. I used frozen wild blueberries. The centre of the cake would not bake, while the rest of to cake and edges were over done. I believe it was the one cup of frozen berries on the top that kept the middle raw. On the bright side, it smelled great while baking.

By: Char

Char — Tue, 20 Jan 2026 21:52:26 +0000

Was looking for a healthier baked good recipe and this caught my eye. It came out pretty good, and I am willing to try it again hopefully with blueberries. Unfortunately the fresh blueberries I had planned to use were no good and I didn’t have enough frozen, so had to switch to strawberry cake using a combo of frozen and fresh. Diced up the strawberries into blueberry size as I prefer smaller bits in every bite. Accidentally tossed all berries into mixture so had none to spread on top. I used regular whole wheat flour, honey instead of maple syrup, plain Greek yogurt instead of buttermilk, and did not have turbinado sugar so just skipped it. I had mini springform pans I’ve been meaning to test out so divided the batter between 4 mini springform pans. Baked at 400 for 30 minutes. It came out great and completely cooked through. Might even have been able to do less time. It isn’t very sweet with the strawberries, so the turbinado sugar might have helped. I will definitely make again, hopefully with blueberries and the turbinado. Probably will stick to doing in mini springforms as they worked great and make cute shareable mini cakes.

By: Sarah Golbourn

Sarah Golbourn — Wed, 05 Nov 2025 17:52:28 +0000

Hi Kate, your recipe for Simple blueberry cake was delicious. I did change it by using ingredients that I had at home. I used black currants and half the quantity of maple syrup, fortunately I don’t need my dessert to be super sweet so this was just perfect for me. It’s definitely a keeper.

By: Renee

Renee — Tue, 07 Oct 2025 00:01:04 +0000

This looks so good!

By: Cookie and Kate

Cookie and Kate — Sun, 28 Sep 2025 20:54:56 +0000

In reply to Chrisy. Hi Chrisy, I'm so glad it was a hit with your family. Thanks for taking the time to comment and rate the recipe.