Hi, The recipe looks beautiful but we don't get a lot of frozen blueberries in our part of the world :(. However, the blueberries tinting the cake did remind me of a similar problem which I hope you can solve. When I bake carrot cakes, I always add walnuts to them and they turn black while baking - they taste great, however, they do look quite ugly. Any help would be appreciated? :) Thank you! .. Kiran, the black walnut issue you mention has to do with walnuts' reaction to baking soda. Walnuts are very sensitive to alkaline environments, and can change color when exposed to a certain level of baking soda. As can the grated carrots in your cake - which can turn green. You might try reducing the baking soda/powder just a bit, see if you can obtain the same texture and improved color by using a little less. Good luck - PJH

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