Comments on: Blueberry Breakfast Cake https://amandascookin.com/blueberry-breakfast-cake/ Delicious recipes and easy desserts! Wed, 22 Feb 2023 17:48:06 +0000 hourly 1 By: Amanda Formaro https://amandascookin.com/blueberry-breakfast-cake/comment-page-16/#comment-955007 Wed, 22 Feb 2023 17:48:06 +0000 http://amandascookin.com/2010/07/blueberry-breakfast-cake.html#comment-955007 In reply to Rachael Whitehead.

High altitude can definitely play a roll in baking. I’m sorry it didn’t work out for you.

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By: Rachael Whitehead https://amandascookin.com/blueberry-breakfast-cake/comment-page-16/#comment-955005 Wed, 22 Feb 2023 17:30:40 +0000 http://amandascookin.com/2010/07/blueberry-breakfast-cake.html#comment-955005 3 stars
I followed the recipe exactly and even measured the ingredients with my scale to insure I didn’t use too much flour. The dough was extremely dry and thick but I went ahead and baked it as the instructions said it would be thick. It didn’t bake well and it’s too dry to enjoy. Perhaps it’s because we are at a high altitude.

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By: Amanda Formaro https://amandascookin.com/blueberry-breakfast-cake/comment-page-16/#comment-954751 Sat, 18 Feb 2023 21:42:27 +0000 http://amandascookin.com/2010/07/blueberry-breakfast-cake.html#comment-954751 In reply to Kelly.

Would love to hear how that comes out! Yes, 1/2 tsp should do the trick

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By: Kelly https://amandascookin.com/blueberry-breakfast-cake/comment-page-16/#comment-954735 Sat, 18 Feb 2023 13:44:08 +0000 http://amandascookin.com/2010/07/blueberry-breakfast-cake.html#comment-954735 5 stars
I’ve made this a dozen times. Each time it’s delicious. I’d love to try it with cherries. How much almond extract would you use? Maybe 1/2 tsp?

Thank you so much!

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By: Adrienne https://amandascookin.com/blueberry-breakfast-cake/comment-page-16/#comment-954681 Fri, 17 Feb 2023 04:07:03 +0000 http://amandascookin.com/2010/07/blueberry-breakfast-cake.html#comment-954681 5 stars
This recipe is incredibly delicious. We finished it in a little over a day. I made it as described and look forward to making it again.

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By: S. M. https://amandascookin.com/blueberry-breakfast-cake/comment-page-16/#comment-954656 Thu, 16 Feb 2023 16:47:11 +0000 http://amandascookin.com/2010/07/blueberry-breakfast-cake.html#comment-954656 5 stars
This was great! Will make again!

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By: Amanda Formaro https://amandascookin.com/blueberry-breakfast-cake/comment-page-16/#comment-954493 Mon, 13 Feb 2023 17:17:45 +0000 http://amandascookin.com/2010/07/blueberry-breakfast-cake.html#comment-954493 In reply to Dawny.

you can double the recipe and make in a 13×9. I am sure you could make up the batter the night before and bake the next morning

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By: Amanda Formaro https://amandascookin.com/blueberry-breakfast-cake/comment-page-16/#comment-954490 Mon, 13 Feb 2023 17:08:13 +0000 http://amandascookin.com/2010/07/blueberry-breakfast-cake.html#comment-954490 In reply to Heather.

I have not tested this without blueberries. Would love to hear your results if you try!

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By: Naomi Morris https://amandascookin.com/blueberry-breakfast-cake/comment-page-16/#comment-954466 Mon, 13 Feb 2023 03:30:31 +0000 http://amandascookin.com/2010/07/blueberry-breakfast-cake.html#comment-954466 For the glaze instead of using milk, are used fresh lemon juice with the powdered sugar. I love fresh lemon.

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By: Alice Smalling https://amandascookin.com/blueberry-breakfast-cake/comment-page-16/#comment-954023 Thu, 09 Feb 2023 01:52:47 +0000 http://amandascookin.com/2010/07/blueberry-breakfast-cake.html#comment-954023 🤣hope this helps you.]]> In reply to Nanb.

Monk fruit is fructose. Use stevia. It is plant based and the only sugar replacement without chemicals. I had to do some research to learn this. Then my brother told me all I had to do was ask google. Duh……….🤣🤣hope this helps you.

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