Blueberry Bounty Cake
Total TimePrep: 20 min. Bake: 45 min. + cooling
Makes12 servings (1 cup sauce)
in the picture you can see that all the blueberries sunk to the bottom of the bundt pan while baking, to prevent this and have blueberries stay suspended thruout cake, dust blueberries in flour to give them traction before adding them to batter.
This is a comment - With all the wonderful ingredients why the poor reviews? I really would like to try this but would like to know what kind of lemonade to use - homemade or store bought?I am rating this as a 3 because I haven't made it but it sounds good.Thank you.Shirley Walsh
The blueberries worked well, but the cake itself was rather flavorless and somewhat dry. It definitely needed the sauce. I doubt if I'd try this one again.
This came out excellent! My husband said don't wait another month before making it again.
Didn't like this very much. The cake just didn't have a lot of flavor, the blueberries were good and so was the sauce. Would not make again.
Just made this and it turned out excellent!!! I did substitute the 1 1/2 c butter with 1 cup margarine and 1/2 c applesauce. It was moist and delicious!! I also baked it for 55 minutes and my pan is a heavy, dark pan. Also, I didn't have cake flour on hand so I used the substitution method of taking 1 c flour, removing 2 T of it and adding 2 T cornstarch and sifting them together. Will DEFINITELY make again!!!
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What a horror! After baking for 1 hour and 20 minutes, the batter stayed wet. This recipe needs to be revised or removed.