Amish Blueberry Cake

“This cake was very good, and simple to make.Next time I think I will make it in an 8×8 or 9×9 pan, as I thought it was a bit flat in the 9×13.This cake does not need frosting, but I sprinkled it with some vanilla powdered sugar – yummy!Thanks for posting!-M :-)”

“A great simple summer cake. My ds made this and it came out great. We didn’t have the right size pan, so we used an 8″ x 8″, increasing the cooking time to 50 minutes and had no problems. This no-fuss cake would be a good addition to picnics and cookouts.”

“Great cake! Does not, in my opinion need any whipped cream topping! I made it in a small (8×8) pan. Texture was smooth and light. The smaller pan made for a denser, thicker cake (just cut smaller pieces!). Will try it in an oblong pan next time. Thanks for the post!”

“A simple, yet very tasty cake. It was marvelous with some cool whip & fresh blueberries on top.I will be making this often!”

“I wanted to use some fresh blueberries so I made this.It turned out just liked a mild cornbread with berries in it.(It was very light tasting, not too sweet, and had the consistency of cornbread.)I was looking for a dessert cake so it wasn’t really what I wanted at the time.I would recommend it for someone who is looking for muffins or cornbread.If I were to try it again it would be as muffins with a nice streusel on top to go with tea. :)”

“Mmmmm good!! Simple ingredients – but a DELICIOUS cake!! Thanks!”

“Very good and easy to make. I used half sugar and half splenda but followed the rest of the recipe as written. Mine cooked in 35 minutes. Next time I would cut up the blueberries so they would be all through the cake. Most of them sunk to the bottom but it was still really good.”

“10 stars!!! Wow, I took this to work and everyone loved it! I doubled the recipe and made it in a 9×13 pan- the cake rose to the very top of the pan! It was heavy too; I thought I would have so much left over but it was empty by lunchtime! I used a few tablespoons less butter and didn’t miss it. It is kind of the texture of muffins but I think the flavor is like sugar cookies.”

“yum, this was good.Just served with a little powdered sugar.”

“I made this tasty cake for my dh’s birthday. We enjoyed this light, fluffy, moist, tender, flavorful cake very much.It was quick and easy to make, just perfect, it didn’t need anything to embellish it.So good, we enjoyed it even more the next day…it had a deeper flavor.Thank you so much for sharing your treasure.”

“Excellent recipe, though I did change it quite a bit. I used the 9 x 13 pan with no problem. The batter was light and fluffy. The finished cake was awesome. I frosted with homemade buttercream frosting for a new birthday favorite for hubby. It was even better after sitting in the fridge overnight. Thanks!”

“A lovely tea cake and very simple to make!I originally wanted to make cupcakes, but after one pan decided this was not the recipe to use.Used left over batter in 8-inch round.Thanks for a yummy side for afternoon tea.”

“Absolutely awesome cake!My family loved it!!I also made this in a smaller pan (9×9).Highly recommend!!!!”

“Simply delicious! This is what I chose to make my hubby for his birthday dessert and I am so happy I did (so is he :D).”

“I followed the recipe except I used a 8×11 pan which came out perfectly baking for 40 minutes.I let it cool for about 30 minutes and while the cake is still warm we put whipped cream on the side of our plates. We can stopped eating it!This was a very easy fast deliscious cake!Thank you for sharing.”

“Very light and tasty, it barely lasted a day after I made it!”

“YUM!I made this with 1/2 brown sugar as I ran out of white – good tip Annie :).Very very easy to make. I sprinkled the top with a little brown sugar as well which made a lovely crunchy topping.”

“Very nice cake! Made it exactly as directed except I ran out of sugar so I used 1/2 cup regular sugar & 1/2 cup brown sugar. I also put it in two loaf pans. Even with the brown sugar, it turned out great! Thanks for sharing. :)”

“This was easy to make and great to eat.We used the smaller pan/longer cooking time as suggested and it worked fine.We were kind of disappointed that the blueberries all went to the bottom though that didn’t slow us down from gobbling it down.”

“Taking others’ suggestions, I baked the cake in a 9×9 pan.It was moist, but a bit tough and dense, almost muffin-like (I stirred only until moist, so I don’t think I overmixed.)I was expecting a lighter texture.I won’t be making this again.”