Comments on: Blueberry Yogurt Morning Cake

By: Michelle

Michelle — Tue, 02 Jun 2026 21:21:21 +0000

I forgot to select a rating on my first comment, so now I have.

Also, I simply crumpled my parchment paper before pressing into the springform and used no extra butter/fat above or below the parchment. No trouble with cake release. Parchment alone worked for me.

By: Michelle

Michelle — Tue, 02 Jun 2026 21:18:02 +0000

Baked this yummy cake this afternoon using half AP flour, half almond flour. Also reduced sugar to 3/4 cup (1 Tbsp of which went onto the berries.) Will reduce almond extract next time as 1 tsp was judged overwhelming, or I may replace it with vanilla. That said, both of us had a slice before it was completely cooled, so dinner will be eaten a bit later today. I *will* be making this again! The aroma during baking was amazing.

By: Sandy

Sandy — Mon, 05 Aug 2024 00:17:22 +0000

In reply to Dee. Only one piece! And I sprayed with cooking spray, too. The parchment just makes it easier.

By: Sandy

Sandy — Mon, 05 Aug 2024 00:16:47 +0000

In reply to Dee. I used one piece of parchment paper.

By: Dee

Dee — Sun, 04 Aug 2024 18:08:57 +0000

Seems my comment from a couple of days ago is missing….so are you using 2 pieces of parchment to get complete coverage? I think from the pictures I see just one but could be the angle. Did it stick anyplace there wasn’t parchement? Thanks

By: Dee

Dee — Sat, 03 Aug 2024 18:46:05 +0000

Looks good. Will try. It looks like you used one piece of parchment and because the pan is round it doesn’t quite cover to sides of the pan. But what I can see yours looks like it came out of the pan just fine. Did I miss seeing a 2 parchment piece on the other sides of the pan?

By: Sandy

Sandy — Sat, 23 Mar 2024 11:39:48 +0000

In reply to Ellen Welty. It could work but rhubarb is a lot tarter, so you may need to add more sugar.

By: Ellen Welty

Ellen Welty — Fri, 22 Mar 2024 01:50:24 +0000

I wonder how this would be using rhubarb instead of berries. Any thoughts about that?

By: Kathy Freeman

Kathy Freeman — Tue, 27 Jun 2023 17:03:24 +0000

Delicious! Baked in our toaster oven so the kitchen didn’t get too hot. I also had to wrap the springform pan in foil to keep it from dripping. So easy to make and it’s definitely a keeper!

By: Dorie Andrews

Dorie Andrews — Wed, 01 Mar 2023 01:58:38 +0000

I made this cake for my painting friends. Since I am on a low carb diet, I used Monk fruit sweetener (Good Earth), and 1 Cup almond flour, and 1 cup reg flour. It turned out fabulous, and I got rave reviews. Will be making this again!