We’re always advocates for baking with fresh fruit, and come summer, nothing shines brighter than blueberries.
Pretty good but I would have liked a bit more lemon flavor. Texture is nice. Do not overtake. If I make it again, I will serve with lemon curd and whipped cream or even a blueberry sauce.This is amazing but if using frozen berries, you can definitely add 10-13 minutes without loosing pudding-like middle. Perfect!Okay, so, this is phenomenal. However, if you are using frozen blueberries, definitely add 10-12 minutes onto baking time. Still pudding-like and amazing with bursts of lemony zing.
Iike consistency was achieved. This provided the perfect ending to a spectacular summer dinner. This is a keeper.Amazing cake recipe! I used soy milk instead of milk, self raising flower instead of the flour, and brown sugar! Turned out amazingly well still.Very tasty. I used yogurt instead of cream and topped it with a cardamom walnut crumb from another recipe. I also doubled the lemon zest and juice - it doesn't taste overly lemony but I think it sets the berries off well.
Just a tip - I always mix the butter with the dry ingredients BEFORE adding wet ingredients. I picked this up from an EdEx course I did a few years ago on the science of food. The butter coats the surface of the grains of flour and prevents gluten forming, which is what causes a coarse and bready texture to cakes.I'm surprised at how many reviews for this recipe are highly positive.
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