Thank you!

This recipe is so delicious…moist and tasty. Next time I want to try the icing with cream cheese!

In reply to Stephanie.

When using frozen blueberries, I let them thaw in colander then mix them with a couple tablespoons of the DRY cake mix, then fold them into the completed cake mix. Works pretty well to keep them from sinking. (I do this with fresh berries too).

Yes you can, Christine. Just make sure they are thawed and drained very well.

Thanks for the feedback, Stephanie. I get worried about it too, so I’m overly cautious as well.

I just made the cake. I added the zest one small lemon, but followed the recipe otherwise. I was overly cautious about my blueberries sinking and ended up with blueberries only on the bottom (when you flip it) because they didn’t sink at all! So I will probably just fold the blueberries in if I make it again. My batter was very thick and I think that kept everything in place.

Hi Diane, I’m sure the milk & vinegar or lemon would work. I’ve never made it that way, but in theory, it should work!

Hi Samantha, you can use either vanilla bean paste or regular vanilla extract. I prefer the paste, but it is a tad expensive, as I say in the notes. Most people already have vanilla extract, so I give the option. It’s up to you which you prefer to use 🙂
They will both work.