The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jun. 22, 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jun. 17, 2009
Very good! Easy to make. I had to bake it a little longer also. Looks pretty too.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jun. 15, 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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Cooking Level: Intermediate

Home Town: La Crosse, Wisconsin, USA
Living In: Cottage Grove, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jun. 8, 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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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: May 4, 2009
Well! you did it. You got my sweet husband to love blueberries. I made this cake for our son's birthday dinner (I knew they liked b'berries) and it was a huge hit! Thank you. PS I only had 4 oz cream cheese so just added a bit of water. and only powdered sugar sprinking. I have to add, Ihad a picture with my son and his wife with this cake I wish I had submitted. I have made this 4 times since and everyone wants more and more and more.
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Cooking Level: Intermediate

Home Town: East Amherst, New York, USA
Living In: Trenton, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Apr. 29, 2009
Wonderful!!!!!!!!! Very moist & dense. I used lemon cake mix and loved this cake. I glazed it with apricot preserves. Yum Second attempt was as even better than first. I subbed all lowfat ingredients: 6 egg whites, 1/2 c applesauce, left out extra sugar.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Apr. 14, 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Mar. 17, 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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Living In: Moab, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Mar. 16, 2009
I made this recipe for the first time last year for my Son's Birthday. I used the suggestion made about the french vanilla cake mix and flouring the blueberries before folding them into the batter. The cake was amazing and everyone loved it! Today is my son's 7th birthday and he asked me to make him the blueberry cake again! I can't wait to serve it up to everyone!! Thank you for this wonderful recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Feb. 23, 2009
I was looking for a recipe so I could use up some of last years crop of blueberries.I could not have found a better one. I am making a second one tomorrow. The only change was the way I mixed it. I first creamed the cream cheese, then added all the other ingredients and mixed til smooth. Then I added the cake mix and mixed on low until blended well. I can't say this way is any better than the original recipe, because I haven't tried that way. I do know this is an excellent cake though. The fresh taste of the blueberries against the creamy richness of the cake cannot be described; you have to taste it for yourself.
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Cooking Level: Expert

Living In: Cayce, South Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jan. 18, 2009
it is an awesome cake! I did not add the 1/4 cup sugar and i did not add the glaze. It was nice without the added sweetness. My husband and son are not lovers of sweet/rich deserts. I added a pint of blueberries and they were sweet so it turned out perfect. I will make this again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Dec. 15, 2008
I made this recipe with all the adjustments that people suggested: -rolled blueberries in flour/brown sugar/cinnamon mixture -added cinnamon -Traded butter for Oil and then added 2 T. canola for texture. I made them in a muffin tin and they slide right out if you butter and flour the tin well. About 22 minutes or until they're golden brown and a toothpick comes out clean. My family loves them and my boyfriend eats them like skittles. Definitely a recipe to try.
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D.

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The reviewer gave this recipe 3 stars. This recipe averages a 4.62 star rating.
Reviewed: Nov. 14, 2008
To me, this tasted mostly like a yellow cake with blueberries added. Not a bad taste, but not what I was hoping for either.
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Cooking Level: Intermediate

Home Town: Wilmington, Massachusetts, USA
Living In: Concord, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Nov. 8, 2008
This recipe is delicious. It's good with fresh, frozen, or canned blueberries. I make it all the time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Sep. 24, 2008
I used butter cake instead of yellow. My family has inhaled 4 of these cakes in 2 weeks. I also used frozen blueberries which I had to thaw and drain so the cake wouldn't be too wet. This recipe is delicious!
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Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Sep. 20, 2008
Used french vanilla cake mix instead of the yellow cake mix. It turned out great!
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Cooking Level: Intermediate

Home Town: Severna Park, Maryland, USA
Living In: Salt Lake City, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Sep. 7, 2008
Amazing recipe! I did use french vanilla cake mix and a pint of blueberries. I will be making it again. Thanks!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Sep. 1, 2008
i love the taste and texture. moist, tender but it did not raise very well. because of the taste, i will make again but will try another kind of cake mix. i used a brand name cake mix too. please give this a try.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Aug. 24, 2008
Awesome cake, everyone loved it!
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Rae

Cooking Level: Expert

Home Town: Salmon Arm, British Columbia, Canada

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