Comments on: Blueberry Cake

By: Sam Merritt

Sam Merritt — Mon, 27 Oct 2025 17:26:01 +0000

In reply to SHINGAI TAGWIREYI. I haven't personally tried it so I can't say for sure how it would turn out. I think it's possible, but I'm not sure on a bake time.

By: SHINGAI TAGWIREYI

SHINGAI TAGWIREYI — Tue, 21 Oct 2025 06:02:21 +0000

Hi. Can I use a loaf tin for this.

By: Sam Merritt

Sam Merritt — Wed, 27 Aug 2025 13:42:11 +0000

In reply to nancy. Hi Nancy! This will be fine to store for a couple of days. I would probably keep it at room temperature in an air tight container. The refrigerator is more likely to dry it out a bit.

By: nancy

nancy — Mon, 25 Aug 2025 15:51:20 +0000

Hi! I’m planning on making this cake as a 2nd blueberry birthday dessert, because I have tons of blueberries to use up! I’m wondering if I made this cake a couple of days in advance and stored it in the fridge, would it remain moist and tasty? Thinking of making it Monday, serving on Wednesday. Thanks!

By: Sam

Sam — Tue, 15 Nov 2022 03:04:20 +0000

In reply to Rachael. Thank you so much, Rachael! I'm so glad you enjoyed it so much! :)

By: Rachael

Rachael — Mon, 14 Nov 2022 19:40:21 +0000

Hi, I just made this today & as always with your recipes it came out amazing. My mistake was trying Darius Williams blueberry muffin cake first, I knew it sounded off when I was reading his recipe but, live & learn. His cake was awful & didn’t even bake. Your’s is wonderful.

By: Rob

Rob — Wed, 20 Apr 2022 00:45:12 +0000

Thanks for the great recipe and instructions. Went over really big
at family get together. Awesome.

By: Sam

Sam — Sun, 07 Nov 2021 01:32:28 +0000

In reply to Lyn. Hi Lyn! The springform will just hold a little more batter. Make sure to not overfill your 9 inch pan and make sure to keep an eye on it as the bake time will change a bit. :)

By: Lyn

Lyn — Sat, 06 Nov 2021 22:22:12 +0000

I thought I had a spring form pan but apparently I don’t. I generally prefer not to deviate from recipe instructions but really want to try this recipe. Would using a 9″x2.5″ aluminum pan be ok to use? If you think the results will be better in a spring form pan then I will hold off making this and switch to the muffins. Thanks, Lyn

By: Sam

Sam — Mon, 23 Aug 2021 01:33:47 +0000

In reply to Khadiga. Hi Khadiga! I'm so glad everyone is enjoying it so much! If you keep it longer than 3 days I would probably refrigerate it. Just keep in mind that the refrigerator will dry it out a bit. :)

By: Khadiga

Khadiga — Sun, 22 Aug 2021 13:44:40 +0000

In reply to kathleen.

I’ve already made this cake twice in one week and it’s so good!! I was wondering…should I refrigerate this cake if we’re eating it over a span of a few days?

By: Sam

Sam — Thu, 01 Apr 2021 13:50:52 +0000

In reply to ANNA. Hi Anna! I'm so sorry this happened! It sounds like it may have needed more time in the oven if the inside was creamy. If the outside was over-cooked is it possible your oven temperature is off?

By: ANNA

ANNA — Sat, 06 Mar 2021 20:27:37 +0000

Hi Sam,

I baked this cake today and it came out greasy all over inside and didn’t rose up so much. I left it in the oven for one and a half hour, but there wasn’t a change. The taste was really really good! For this 5stars and because I think it:s my fault I don’t decrease them for the bad consistency I had.
What did I do wrong? It’ years! Since I had a greasy cake and it was greasy ALL OVER! Only 2mm on the outside were not, but this were dry. The rest was a little bit creamy too. I baked half, because I own a 20cm spring and was aware of the high rise. So it was lesser batter too. I don’t get why it turned out like this.
Help, I love the taste and would love to bake it again.

By: Sam

Sam — Mon, 31 Aug 2020 15:51:03 +0000

In reply to Cynthia Scott. I am so glad you enjoyed it so much, Cynthia! :)

By: Cynthia Scott

Cynthia Scott — Sun, 30 Aug 2020 21:47:43 +0000

In reply to Sugar Spun Run. ¡This recipe is so delicious! I just did it and I recommend it 100%. Thanks for sharing this recipe on your page.

By: Sugar Spun Run

Sugar Spun Run — Fri, 07 Aug 2020 00:57:32 +0000

In reply to kathleen. Absolutely! I am so glad that she loves the muffins. :)

By: kathleen

kathleen — Tue, 04 Aug 2020 19:26:34 +0000

In reply to Sugar Spun Run. Thank you Sam! Your blueberry muffin with cream cheese is my daughters favorite and we also enjoyed your blueberry muffin recipe. I have full block of cream cheese and was hoping to use it. Thank you for your time.

By: Sugar Spun Run

Sugar Spun Run — Tue, 04 Aug 2020 12:01:41 +0000

In reply to kathleen. Hi, Kathleen! I have a blueberry muffin recipe that I would reccomend trying instead. :)

By: kathleen

kathleen — Tue, 04 Aug 2020 03:25:15 +0000

Hi Sam,
Can this recipe be used to make muffins? Thanks for all your delicious recipes!

By: Sam

Sam — Fri, 24 Jul 2020 14:50:59 +0000

In reply to Ujwala. Hi Ujwala! It could work, but I found the substitution will make the cake drier and not as soft.

By: Sam

Sam — Fri, 24 Jul 2020 01:29:33 +0000

In reply to marlene harkcom. Hi Marlene! You can leave it in the pan until you are ready to serve it. :)

By: marlene harkcom

marlene harkcom — Thu, 23 Jul 2020 22:39:35 +0000

I’m actually in the process of making this. When I set it out to cool do I remove the sides of the pan immediately or leave it together until it cools?

By: Ujwala

Ujwala — Thu, 23 Jul 2020 15:51:24 +0000

Hi! Can I substitute yogurt for cream cheese? Love your recipes! Ujwala

By: Sam

Sam — Thu, 09 Jul 2020 14:11:10 +0000

In reply to Julie. Oh no, I'm so disappointed to hear this, Julie! :(

By: Julie

Julie — Wed, 08 Jul 2020 18:02:33 +0000

I really wanted to love this cake. I love blueberries and I also love so many of Sam’s other recipes. I made the cake according to directions and unfortunately, by the time the cake was done all the way through, the bottom had turned tough and had a burnt flavor. It wasn’t a total loss as I was able to trim off the browned bottom, but I don’t think I’ll make this one again. There are plenty of other great recipes here to choose from, though!