Comments on: Marbled Lemon Blueberry Butter Cake Recipe

By: Alicia

Alicia — Sun, 06 Jun 2010 19:02:01 +0000

Thanks Lauren, I acutally noticed last week my baking soda had expired! So I bought a new one! The cake was really yummy and delicious thanks so much for sharing

By: Lauren

Lauren — Sun, 06 Jun 2010 01:40:49 +0000

Alicia – Sorry for the late response – I’ve been toiling away in the restaurant all week without a break! This recipe easily fills out three eight inch cake pans. Just be sure that you are using baking powder that has not passed expiration date and that you allow the cakes to bake undisturbed for 15 minutes or so before rotating, and when you do rotate, do so carefully to prevent the cake from collapsing. Also, take care not to slam the oven door.

By: Alicia

Alicia — Wed, 02 Jun 2010 23:57:59 +0000

This cake is stunning! I love the swirl of blueberry, its gorgeous! I’m wanting to make myself a birthday cake this weekend, and I wanted to do a lemon cake, I always find whenever I make a homemade cake the layers never are tall enough!! but yours seem just fine! Is there any special trick to making the batter go further or for it to rise? I just want to make a cake all at once without having to make more batter for the next batch! Thanks =)

By: Food Hunter

Food Hunter — Mon, 24 Aug 2009 19:53:06 +0000

What an amazing cake.

By: lisa (dandysugar)

lisa (dandysugar) — Mon, 24 Aug 2009 16:49:26 +0000

Very pretty cake. I love the marbled blueberry.

By: Laura

Laura — Mon, 24 Aug 2009 16:06:14 +0000

Simply amazing! You are so talented–it looks like it belongs in a store window to admire not eat! Speaking of beautiful desserts, I also saw your lovely sweet potato one in ANOTHER blog!! You are becoming quite famous young lady. Lastly, a colleague brought some Jacques Torres cookies in the other day, and I have to tell ya, most of us agreed that the ones you made for me tasted better than the ones from the JT store!

By: peabody

peabody — Mon, 24 Aug 2009 04:22:03 +0000

The marble is such a wonderful touch to this cake. Really gives it that something extra.

By: tory

tory — Sat, 22 Aug 2009 23:31:55 +0000

oh my god.

come to VT right now. this looks delish!

By: alisa

alisa — Sat, 22 Aug 2009 22:13:35 +0000

once again, thanks for the kind words! your cake turned out beautifully. believe it or not, that was one of the toughest cakes in the book for me. so many tests to get it just right-the swirls needed to be the right color and density so that they wouldn’t sink or change colors. i hope your guest of honor enjoyed the cake as much as i enjoyed reading your post.
alisa huntsman

By: Matt

Matt — Sat, 22 Aug 2009 21:08:24 +0000

This cake was phenomenal! It was light & airy while still being packed with flavor.

Pitt is going well so far and everyone has been really friendly! And it has been amazing to finally have my own kitchen again I even became ambitious and started making my own bread (for the first time). It’s really dangerous to bake a huge focaccia when you live alone. It just stares at you until its gone. I don’t know how you control yourself in bread baking class.