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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Dreamshards8

Living In: Moab, Utah, USA

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Reviewed: Mar. 12, 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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Sondra

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Reviewed: Feb. 23, 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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PatB

Cooking Level: Intermediate

Home Town: East Amherst, New York, USA

Living In: Trenton, Florida, USA

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Reviewed: Feb. 21, 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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Linda M

Cooking Level: Expert

Home Town: Greenwood, South Carolina, USA

Living In: Cayce, South Carolina, USA

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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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sarah

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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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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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Corinne

Cooking Level: Intermediate

Home Town: Wilmington, Massachusetts, USA

Living In: Concord, New Hampshire, USA

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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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Melinda

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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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TURNER3

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Sep. 20, 2008

Used french vanilla cake mix instead of the yellow cake mix. It turned out great!

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druzgal

Cooking Level: Intermediate

Home Town: Severna Park, Maryland, USA

Living In: Salt Lake City, Utah, USA

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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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christy

Cooking Level: Expert

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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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coffeecup321

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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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Reviewed: Aug. 20, 2008

I've made a few pound cake recipes from scratch, and this recipe does NOT even come close! Although it is moist, it is light and spongey in texture. Pound cake is heavy and dense. You need to use fresh blueberries to if you decide to make this to give flavor. I did use a french vanilla cake (what I had on hand). I subbed 1/4 cup of melted butter for the oil. Make to sure grease and flour the pan very well for it not to stick.

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Aug. 18, 2008

My son loved it, but he loves anything that looks like cake... Not quite what it's chalked up to be... not worth another go.

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T and Me

Cooking Level: Intermediate

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Reviewed: Aug. 17, 2008

This was good, but a little dry for my taste. Will try another recipe

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Vanessa

Cooking Level: Expert

Home Town: Crowley, Texas, USA

Living In: Bossier City, Louisiana, USA

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Reviewed: Aug. 3, 2008

Good. Not a wowee wow wow. But good.

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EMMA37

Cooking Level: Expert

Home Town: Nashua, New Hampshire, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Jul. 25, 2008

Great desert for after a BBQ!! I bought some blueberries because they were on sale and then, I didn't know what to do with them! I used some in a fruit salad for the family BBQ, and then I found this recipe and realized I actually had everything I needed on hand (well, except the bundt pan, so I an used angel food cake pan, which turned out just the same). This cake was very, very easy to make and came out perfectly moist, with just the right amount of lightnes and sweetness to top off the burgers that we gorged ourselves on. I followed the recipe exactly but I did have to cook it a little bit longer, but that may have been due to my mother-in-law's oven, not the recipe. Without even having a glaze, this cake disappeared in an instant--didn't even make it to plates, everyone just ate it right out of their hands, barely even dropping a crumb! Terrific!

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StayHomeCook

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Escondido, California, USA

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Reviewed: Jul. 23, 2008

I substituted the oil for 1 stick of non-salted butter plus 2 T of canola oil, and I increased the vanilla extract to 2 teaspoons. I, too, followed the suggestions of others and dusted the blueberries in flour. It turned out FANTASTIC! My kids don't like fresh blueberries, but they gobbled this cake up in minutes. Thanks for sharing the recipe!

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Lexyfur

Cooking Level: Intermediate

Home Town: Niles, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 18, 2008

I used an orange supreme cake mix, tastes great with the blueberries.

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mingolady

Cooking Level: Professional

Home Town: Hamburg, New York, USA

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Blueberry Cream Cheese Pound Cake I

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