Blueberry Cake

I found this to be very good, however the directions were less than clear. Use a 8x8 pan and just add dry ingredients and milk alternately. filling the bottom with blueberries were too much for our taste and I should have used more sprinkled sugar as it gives a nice crust.

This was yummy, more of a blueberry crisp type dish than a cake. I served mine with cool whip topping. It worked well with the blueberries I had because they were rather large and tart but after being sprinkled with sugar and baked with the batter and topped with cool whip they were nice and sweet! great recipe!

excellent, moist, not too sweet...a winner!

Well you sure had me fooled!!This looked awfull when I put it in the oven. The instructions leave a lot to be desired, very vague! For one thing it says "pour" over berries, my batter was so thick and kinda gummy there was no way to pour it, had to spoon it on and then spread it with a spatula, and then it didn't want to be spread, it actually sprung back, very frustrating; I finally got disgusted and threw it in the oven anyway, thinking I would have to throw it out or maybe I could save the blueberries at least. What a surprize when I took it out, it didn't look absulutely wonderfull but not bad and the top was golden and looked very edible. So I took your advice and turned it out onto a plate and made an up side down something or other of it. I would never call it a cake, it's kinda like blueberries with a biscuit top/bottom. Of course I had to have a taste before dinner,(just in case), it tastes great!! I will whip some whipping cream for the top for dinner, it will look great!!and will taste great too, surprize, surprize!!

Oh my this is really really good! Its even better than Duncan Hines blueberry muffin mix! It doesn't say what to do with the lemon juice so I just omitted it and used equal amount of water in the batter and it was still perfect! I will definitely be making this again!