Reviewed: Sep. 25, 2009

Yeah, I know- some of you DON'T like the reviews where someone gives it 5 stars and changed the recipe, but I love it. I always read all the reviews and make changes if there is a consensus or if I like the idea. I used a lemon cake mix as lemon and blueberry really compliment each other well. I used 1/4 c. oil and 1/4 c. butter. I added 2 TBSP of sour cream to help with moistness. I added another tsp of vanilla. I also did coat my blueberries with flour to prevent sinking. I put a lemon glaze on it afterward and it was absolutely mouth-watering delicious! Yum!

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gencaf

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Reviewed: Sep. 15, 2009

Awesome! I replaced half of the oil with melted butter and used French vanilla cake mix and a whole pint of fresh blueberries. My blueberries were pretty evenly distributed but i put about 1/3 of the batter into the pan, then mixed in the berries and added the rest. It was fantastic. I think I'll try a lemon cake mix next time.

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Annette

Cooking Level: Intermediate

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Reviewed: Aug. 21, 2009

I used a white cake mix and followed others suggestions of additional vanilla and melted butter. It was tasty and easy but still tasted like a cake mix with blueberries in it. I would make it again if I needed a quick dessert (as I did tonight!)

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Noey18_me

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Reviewed: Aug. 20, 2009

This was so good! I made it exactly as stated in the recipe. The blueberries I used were frozen and I baked it for about 63 minutes at 325 degrees (350 for the last 10). Great recipe and will definitely make again!

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Natassia521

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Reviewed: Aug. 19, 2009

The only change I made was to add a bit more vanilla. My family loved this one. I'll definately be making it again!

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enerjy2000

Cooking Level: Intermediate

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Reviewed: Aug. 15, 2009

The cake was very dense and moist, absolutely delicious. Only change I made was to make a glaze out of lemon juice, lemon zest and powdered suger. While the cake was still a bit warm I used a pastry brush to coat it with several layers of the glaze. Turned out great, the lemon was a nice compliment to the blueberries. Also didn't think it needed the 1/4 cup of sugar. Will be leaving it out next time.

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ChaosKat

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Reviewed: Aug. 8, 2009

This was a very nice cake. Easy to make and delicious with lots of blueberries. I'll make this again! Thanks for posting the recipe.

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Jane

Living In: Waltham, Massachusetts, USA

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Reviewed: Aug. 2, 2009

This is the best recipe I've found on this website. Unbelievably yummy, this moist cake has great texture, and the fresh burst of blueberries plus my addition of lemon zest make it fabulous. Company devoured it! It's a keeper, especially because of the cake mix shortcut, when you need to make something quick!

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yogini22

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Reviewed: Jul. 26, 2009

I followed the recipe and one reviewers advice to let it sit a day befor slicing it. It did not have a pound cake texture and also tasted very much like a cake mix to me. I won't be making this one again.

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Hummel97

Cooking Level: Intermediate

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Reviewed: Jul. 26, 2009

This cake was GREAT! Very simple and easy to make. I used vanilla cake mix and added a little lemon zest.

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baker415

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Reviewed: Jul. 22, 2009

This pound cake is the best yet!! I made 3 in 2 days and divvied it out to my neighbors. Like everyone else I had to bake it 10 minutes longer. I won't change anything in it because I love it as it is!! well.... I am off to pick more blueberries at the farm down the road...yum!

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PattyAnn

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Reviewed: Jul. 22, 2009

Just made this today because I had a lot of blueberries. Turned out great!! I did let it cook like 10 minutes more.

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TuRtLeMaMa

Cooking Level: Expert

Home Town: Mason, Ohio, USA

Living In: Wilmington, Massachusetts, USA

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Reviewed: Jul. 17, 2009

wonderful!!! I used white cake mix and followed the rest exactly as is... It is great.. Went blueberry picking yesterday and was looking for some recipes that I can keep together for each yr when we pick.. and this is one of those.. Had to bake 10 minutes longer though. May add 1/2 cup extra blueberries next time

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Michele F.

Cooking Level: Expert

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Reviewed: Jun. 20, 2009

Love it! It's really better the second day though..gets more moist. Let it sit overnight before you dive in.

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JILIBEAN2

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Reviewed: Jun. 16, 2009

Very good! Easy to make. I had to bake it a little longer also. Looks pretty too.

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Angela

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Reviewed: Jun. 11, 2009

Love this recipe! I used butter instead of oil and added a 1/4 cup plain yogurt for moistness and used a full pint of blueberries. I had to bake it about 10 minutes longer than the recipe called for but I think that was due to my changes. The girls at work ate it up and DH said it was like a giant dessert blueberry muffin.

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AUTUMN609

Cooking Level: Intermediate

Home Town: La Crosse, Wisconsin, USA

Living In: Cottage Grove, Minnesota, USA

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Reviewed: Jun. 6, 2009

I made this recipe for the first time for a bake sale today, out of everything there this cake went the fastest. I never made this one so I took my chances and it was a huge success. We are planning to have another bake sale next week and I plan to make atleast 3 of these. I followed another review and tossed the blueberries in flour before tossing them into the batter and they were evenly distributed troughout the cake when it was baked. Wish I would have taken a picture. This was a very moist and delicious cake recipe. Thanks.

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Stephanie

Cooking Level: Expert

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Reviewed: Apr. 11, 2009

Sooooo Easy! Made it 3X for incoming groups doing mission work. I did take the adice of on reviewer and coated the berries in flour and they were evenly distributed throughout. I did use a cream cheese glaze on one of the cakes because I was making a carrot cake and had some frosting left, but it is just as good without frosting. Thanks for sharing!

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MA-ALICE

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Reviewed: Mar. 16, 2009

My husband and I loved this cake! Great for breakfast, dessert or any time. Like the other reviewers I used butter instead of oil. And instead of a regular yellow cake mix, I used a "butter recipe" yellow cake mix. I also added 1 tablespoon of lemon juice. It came out moist but still with the density of a pound cake.

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Lisa Lawrence

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Reviewed: Mar. 14, 2009

I made this for my husbands birthday. We all absolutely loved it. Instead of using vanilla cake mix i used butter pecan. The taste was wonderful, but i wish it had been a little more dense and less like regular cake. Next time i also won't add as much sugar.

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