Posted 8/4/2010 7:22:44 PM
This recipe is a definite "keeper." Like the other review, I was surprised at how thick the batter was, yet how light and moist the cake came out--even with my slight revision. I like using whole wheat flour. Instead of 2 C all purpose flour, I used 1 C all purpose and 1 C whole wheat with a sprinkling of wheat bran. Makes me feel healthier:-) I took the creation to work and got raves and several requests for the recipe. I have another one in the oven while I am writing this, and have substituted one of the cups of blueberries with white nectarine. Stay tuned!