I thought this recipe was excellent. I don't understand some reviewers changing the recipe around and then rating it based on the changes. It should be rated on the original recipe--that's what people are reading.  -  22 Aug 2006  (Review from Allrecipes USA and Canada)

Looking for something to make with blueberries, I came across this recipe, one I've been making exactly, for over 40 years. I have never found it necessary to change it at all. It is moist, bursting with berries, with a beautiful streusel topping. For me to repeat a recipe as I have with this one, for more times than I could ever count, speaks volumes about this wonderful cake. Another example of how perfection needn't be tinkered with.  -  11 Aug 2008  (Review from Allrecipes USA and Canada)

I double the recipe and use a 9 x 13 pan. I don't double the fruit, though. I use 2 cups of fruit for a 9 x 13 pan, there's still tons of fruit in the cake. I've also used raspberries, huckleberries, and black berries in this recipe, all of which came out great! Just make sure you toss the fruit in a tablespoon or so of flour before adding them to the recipe, that way the fruit will not sink to the bottom. These are best served with vanilla ice cream and a few berries sprinkled on top.  -  16 Nov 2005  (Review from Allrecipes USA and Canada)