Comments on: Blueberry Cake Recipe

By: Dual

Dual — Wed, 10 Aug 2011 12:23:23 +0000

“Toss the berries together with 1/4 cup of the flour mixture. Add the remaining sifted dry ingredients …”: this is misleading. I added the remaining sifted ingredients TO THE BERRIES at that point, instead of later. I would suggest a revision:
“Toss the berries together with 1/4 cup of the flour mixture and reserve.
Combine the remaining sifted dry ingredients…”

Hi John, you are absolutely correct. The way I wrote it is very misleading and I will correct the post. I may have read this post a dozen times and it looked fine to me because I knew the procedure but looking at it now with a fresh look, it’s easy to see how confusing it can be. Thanks for picking this up. - RG

By: Erin

Erin — Fri, 01 Jul 2011 18:28:25 +0000

What would the cooking time for cupcakes be by any chance? Im making this as a cake for my son (for tomorrows birthday party woohoo) and want to make cupcakes for the party goers too. As we speak the cakes are in the oven.

Gonna frost it with a swiss butter cream frosting recipe I have. Should *cross fingers* come out pretty good.

By: Marlene

Marlene — Sun, 29 May 2011 19:21:12 +0000

Wasted 7 pieces of paper with comments on this recipe. The recipe printed out on 2 pages. I really was not interested in receiving everyone’s comments.

Hi Marlene, sorry about that and am working on redoing my blog so that won’t happen in the future. What I do on other sites is copy the recipe and paste it in a word document and print it out. This way I can get rid of everything I don’t want. - RG

By: Katherine Fortu

Katherine Fortu — Sat, 26 Feb 2011 07:51:59 +0000

Hi! I want to know if I can use the canned blueberries instead of fresh ones? What other fruit alternatives can I make with this recipe? Thnx!

Hi Katherine, great question. I asked Pastry Chef Jenni Field and here is what she said,

“I wouldn’t use canned because they’d bleed juices too much and turn the cake purple. You’re better off using frozen berries, straight from the freezer, if you don’t have fresh berries. You can make this with any other type of berry you can imagine: raspberry, strawberry, blackberry, currant, etc.”

Hope this helps - RG

By: Jenni

Jenni — Wed, 15 Dec 2010 13:52:16 +0000

@Sandy You absolutely can sub butter for Crisco. Dial back the milk by just a smidge. Literally a teaspoon or so. This will compensate for the extra water the butter brings to the recipe. Thanks Jenni and for those of you who don't know Chef Jenni, please read my interview with a pastry chef and visit her web site Pastry Chef Online. - RG