Reviewed: Jul. 16, 2008

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!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Jul. 15, 2008

I used Lemon cake mix, butter instead of oil and extra blueberries. I work with people who bake alot and this was a hit. My husband's coworkers also loved the one I sent with him. Used the Vanilla glaze which was perfect for this. It did need longer baking but that's not a problem. I baked just until toothpick came out clean. Easy, practically foolproof and very adaptable to types of cake mix and flavorings. Update: We tried this with vanilla/white cake mix. Really preferred the lemon cake mix.

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LORNAHOLMBERG

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Reviewed: Jul. 14, 2008

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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SUNRENAY

Cooking Level: Intermediate

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Reviewed: Jun. 28, 2008

Excellent mix-based pound cake. I used 2 cups of blueberries, otherwise followed recipe exactly. I did have to bake it quite a bit longer than the recipe called for - about 1 hr 10 min @ 350. I'll be using this recipe again!

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Aggie

Cooking Level: Expert

Living In: Geneva, Alabama, USA

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Reviewed: Apr. 11, 2008

Holy delicious cake! thank you so much.

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aly

Cooking Level: Expert

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Reviewed: Apr. 7, 2008

This was really really good. I have made it twice now and it was wonderful both times. I did use 2 cups of blueberries and did coat them with flour. Also 55 minutes was exactly the right amount of time in the oven. Oh, and I also used the vanilla glaze recipe from this site. Thanks to other posters for these suggestions. This cake could win a contest! It looked so pretty and tasted wonderful! Thanks again!

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Anna Mae

Cooking Level: Intermediate

Home Town: Poughkeepsie, New York, USA

Living In: Highland, New York, USA

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Reviewed: Apr. 6, 2008

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.

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skiweaver9

Cooking Level: Expert

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Reviewed: Apr. 3, 2008

I have made this recipe several times and it is always a huge hit! It is so simple to make and very yummy to eat! This will be a recipe I will make for the rest of my life!

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MaryKay

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Reviewed: Mar. 26, 2008

This is moist, somewhat dense cake. I divided it into 2 round cake pans and cooked for 35 minutes. Very good!

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HGDOMAN

Cooking Level: Expert

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Reviewed: Feb. 4, 2008

Delicious and simple!

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Weezie76

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Reviewed: Jan. 27, 2008

We love this cake. I followed some suggestions of other reviewers and I used vanilla cake mix, substituted a stick of softened butter for oil, added zest of 1 lemon, and used 1 pint of berries. It took 65 minutes to bake.

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AMYB6

Cooking Level: Intermediate

Home Town: Colonie, New York, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Jan. 24, 2008

I'm giving this 4 stars for flavor & overall appeal, however - I think the bake time needs tweaked. I followed the recipe to the letter & in a 325 degree oven, 45 minutes did not cut it. It was golden brown & looked done - even when I tested with a toothpick it came out clean - but after 10 minutes cooling in the pan, I flipped it onto a cooling rack per the instructions & half the cake fell through the rack. It was a complete MESS and I was so upset. I slid the pan back down over the cake, flipped it, placed the collapsed pieces back into the pan & thought about naming it "Blueberry Mess". Not to be outdone by a cake, I upped the temperature to 350, and baked it for an additional 25 minutes. I let it cool in the pan overnight & when I took it over to my parents' house the next day, I flipped it onto a plate & you'd have never known the dilemma I'd dealt with. It looked beautiful & tasted AMAZING. Next time I make this, I will bake at 350 for at least 50-60 minutes.

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AFWALWORTH

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Jan. 22, 2008

The cake was very good, but as others have said it took much longer to cook than the recipe indicates. I coated the blueberries with flour as some of the other reviews suggested.

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JapanAmy

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Reviewed: Dec. 24, 2007

I've made this cake numerous times and it's always a hit. As other reviewers have suggested I flour the blueberries to keep them from sinking. Definite keeper!

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cooknmama

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Reviewed: Nov. 28, 2007

I made this for Thanksgiving, it was great! This was so easy to make i will be making this again. Thank you for sharing.

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Colleens6

Cooking Level: Intermediate

Living In: Villa Park, Illinois, USA

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Reviewed: Nov. 25, 2007

I wouldn't call this a pound cake as the consistency is much lighter than that. But it's definitely delicious! I wish my bundt pan would have released it more nicely--most of my berries sunk to the bottom despite following the advice of one by rolling them in flour. So mine doesn't look that terrific, but it sure tastes good. I'm sure I'll have no complaints at work tomorrow. Thanks for this delicious recipe!

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Angie

Cooking Level: Expert

Home Town: Champaign, Illinois, USA

Living In: Frederick, Maryland, USA

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Reviewed: Nov. 17, 2007

Used lemon cake mix. Absolutely fabulous! I sprinkled sugar in my bundt and a small bit of flour. Only had 1 cup of frozen blueberries. By time I got them in the mix, they were very defrosted. The cake turned out moist with a nice "crust" on the outside. Will make again and again.

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Sandra C

Cooking Level: Intermediate

Living In: Shawano, Wisconsin, USA

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Reviewed: Nov. 10, 2007

My family love it

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kgoode

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Reviewed: Oct. 30, 2007

Everyone loved it. It was so easy and good, I would definatly make it again.

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homemaker_in_training

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Reviewed: Oct. 27, 2007

use leman cake mix

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LANGDEA

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Blueberry Cream Cheese Pound Cake I

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