Comments on: Simple Blueberry Cake

By: Cookie and Kate

Cookie and Kate — Sat, 17 Oct 2026 00:55:12 +0000

In reply to Debi Dixon. Hi Debi, what type of pan did you bake it in? That could impact final result.

By: Debi Dixon

Debi Dixon — Fri, 16 Oct 2026 14:05:51 +0000

I made the blueberry cake using the Bob’s Red Mill gluten-free flour mix, otherwise by recipe, and it didn’t turn out for me. I went with the longer baking time, it passed the toothpick test, and yet, when I cut it at my friends’ house the very middle was gooey. The perimeter was well done to the point of crunchy. I want to try this again with regular whole wheat flour. Maybe I did something wrong?

By: Suzanne

Suzanne — Mon, 07 Sep 2026 16:13:42 +0000

Thank you for this great recipe. Loved it. I used 4 cups of berries and made a Bundt cake. Turned out great.

By: Diane

Diane — Wed, 22 Jul 2026 13:28:22 +0000

This simple blueberry cake is delicious!
It has become my official summer cake!
Thanks so much Kate.

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.