Before I even made this I knew my biggest challenge would be to camouflage the characteristic artificial taste of a yellow cake mix. I used an extra 1/2 tsp. of vanilla and substituted melted butter for the vegetable oil to give it a buttery flavor. To compensate for the moistness I knew would be lost by using butter, I also added 2 T. of vegetable oil. I used a full pint of blueberries. Most of that tell-tale cake mix was gone, the butter added rich flavor, the addition of 2 T. of oil contributed the moistness I was after, and the cake was just bursting with plump, fresh blueberries. I used a specialty, swirled Bundt pan and the cake was just beautiful as well as delicious. I drizzled the cake with a shiny, white glaze of 2 c. powdered sugar, 1/2 tsp. vanilla, 1 T.corn syrup and 2 T. hot water. A commercial bakery couldn't have turned out a finer cake!

This cake was delicious. It disappeared quickly. I used the vanilla cake mix as recommended by previous users. I also baked at 350 for 55 minutes. I coat the blueberries with flour before adding to batter. This keeps them from all falling to the bottom of the cake! Great Recipe! I am making again today!

AMAZING recipe. I have made this two ways. French Vanilla Mix, 2 cups blueberries, and baked at 350 for about 45 minutes. I used vanilla glaze recipe from this site, glazed it, and put vanilla shells around the bottom. RAVE reviews. I also did this adding some cinnamon and 2 cups diced apples (instead of blueberries). I coated the apples in brown sugar, white sugar, flour and nutmeg before adding them to mix. After baking, dusted the top with cinnamon and sugar.

I used egg beaters, fake sugar, fat free cream cheese, and apple sauce in place of the oil. Even with those 'diet' options, this was still an incredible cake.

A very big hit with the family. Took the advice of others and used French Vanilla cake mix, increased blueberries to a pint, and baked at 350 for 55 minutes. Will definitely be making this one again...very simple with excellent results.

Delicious recipe and easy to make. If baked at 350 degrees, the cake needs to cook for about an hour and 15 minutes.

I love this cake, very dense and rich. I used lemon cake mix (which is a great accent to the blueberries), extra blueberries, and sugard the bundt pan rather than flour. The only downfall is the presentation. It doesn't really need a glaze or topping at all, (not even whipped cream), but it needs something to make it more visually appealing. The next time I make this I'll try a light sprinkle of powdered sugar, hopefully it'll help! I plan on making this many more times!

Great taste, very moist. I used a bag of frozen blueberries and it was fine. Cooked some of the blueberries with the sugar to make a thicker glaze. (crushed the berries before cooking) I also had to bake the cake 20 min. more than the recipe called for, but it was great.

Delicious and very easy. I'm eating a warm slice right now as I type up this review. I baked at 325 for approximately 1 hr. and it came out perfectly. I haven't iced it at this point and don't believe I will. This cake stands very well on its own without the extra sweetness an icing would provide. I'll be making this one again. By the way, I used a white cake mix and a full pint of blueberries.

I followed the advice of others and this cake was fantastic! I used french vanilla cake mix, coated a pint of blueberries in flour to prevent them from sinking in the batter and I put the oven up to 350 for 30 then covered the bundt with foil and baked an additional 10 minutes.... It was moist & delicious & devoured! I used the recipe for Vanilla Glaze from this site too and sprinked powdered sugar & cinnamon.... perfect coffee cake & after school snack!! I will be trying strawberries next time, thanks for all of the helpful hints!