I don’t have the requested 11x7 inch pan, so I used a 9x9 inch square pan. I liked the pan with foil. I did not add the cinnamon that was option in the cake batter and I used skim milk instead of whole milk. The only issue I had with really loving the cake was that the blueberries sand to the bottom, which I knew they probably would, since I heard others “complain” about it. I tried sprinkling the blueberries with a little flour, but just as other mentioned they tried, the blueberries still made their way to the bottom of the cake.
I don’t really feel like whipping the egg whites to a firm peak really did much for the cake and could they be why the blueberries sank? I don’t know, but just for the sake of blaming something, I’m blaming the egg whites. ;) The cake does taste fine, but with the blueberries on the bottom, it made the lower half kind of soggy. I very much prefer (and love) the Blueberry Crumb Cake we made for TWD back in March 2009. I’ve made it a few times since. I love crumbs. ;)
I made this and two other desserts (that I will be sharing soon here!) and we had some family over to help eat them.