General Verdict - Success.
|2 slices of cake, from opposing orientations.|
Despite a typo in the recipe (it's missing a measurement indicator when it comes to milk, so it just reads "1/2"), it turned out to be a good quality small-batch white cake recipe. It's not too sweet, which balances well with the blueberries the batter was poured over before baking.
While it came right out of the pan after about 10 minutes of cooling, I recommend serving it from the pan rather than inverting it onto a plate - especially if serving it warm. I was pleasantly surprised to find that it was actually better the next morning, once the cooked blueberries had a chance to set up a little in the fridge.
Might try it with raspberries next time - I suspect it will work well with just about any kind of fruit - but definitely tagging it good regardless.