Reviewed: Jul. 4, 2005

I found this recipe to be quite satisfying. The cake did not rise very much, but that may be due to the fact that I used a "pudding-in-the-mix" golden vanilla cake mix. I used the amount of blueberries called for, and I dusted them in two tablespoons of flour before folding into the batter. They were beautifully suspended in the cake. I believe the cream cheese masked the cake mix taste, and I found the texture of the cake to be much like that of a scratch-made pound cake! I agree that some combination of increased baking temp and time are necessary. Next time I will try it starting at 350degrees. Enjoy!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

THEORYGURU04

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 4, 2005

This cake came out fantastic. After reading the reviews, I make these adjustments. I used DH Lemon Cake Mix, 1/3 less fat Cream Cheese, added both 1t vanilla and 1 t lemon juice. Batter was very stiff and allowed for this easily. 2 cups frozen blueberrys, slightly thawed as batter was being prepared. Baked in Bundt pan at 350 degrees for 60 minutes. Checked at 50 minutes and it was definitely not done. Would recommend checking at 55 minutes due to oven variousness. I turned my oven off at 55 minutes and just let it set in oven for another 5 minutes as top was definitely brown. So good my son had a second piece . Very rare for him. I didn't frost as cake speaks for itself.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

KOKKONED

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 4, 2005

This was very good, but nothing spectacular (I couldn't really taste the cream cheese, even though it was very moist). I did use a lemon cake mix and fresh blueberries - I also created a glaze with lemon extra as one reviewer had recommended - and the trick with greasing and putting sugar in the pan (instead of flour) was great!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Blon-Dish

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 2, 2005

I used the French Vanilla Cake Mix and the whole pint of fresh blueberries. I took this cake to work for a birthday breakfast and it was a hit. Great recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BRUBBIE

Cooking Level: Expert

Home Town: Richeyville, Pennsylvania, USA

Living In: Newport News, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 2, 2005

A friend of mine who is a super cook asked me for this recipe!! It was very super easy, and super delicious! Also, I increased blueberry amount, probably 2-2.5cups

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

HOTHOTCOOK

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 1, 2005

For me, this did not live up to expectations. It had the taste and texture of a "mix" cake, even a bit more wet and sticky than usual. I'm glad others have enjoyed it, but I consider it a waste of cream cheese and blueberries.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

SHAWFELL

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 28, 2005

Good cake but didn't have a pound cake consistency. Also, per other reviews cooked at 350 for about 45 minutes and used about 2 cups of blueberries. I also use sugar instead of flour when preparing the bundt pan. You don't get that flour film on your cake this way. Thanks for the recipe. Will make again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

WENCH91

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 28, 2005

I tried this recipe using my pound cake recipe as a base. I bake from scratch as I don't like the taste of store bought cake mix. The cake came out great! I bake it at 350 degrees in a cathedral style bundt pan. The cake was nice and moist, and not too sweet. I used fresh strawberries, since that is what I had on hand. Perfect for breakfast with a cup of coffee. The cathedral style made the cake impressionable. Great recipe. Thanks for sharing.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lvstobakeiniowa

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 27, 2005

This was so good. Everyone loved it. Thanks for a new favorite.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ReneeW.

Cooking Level: Expert

Living In: Lancaster, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 21, 2005

Excellent recipe...everyone loved it and begged me to make it again. The oven hints were very helpful.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

ROJAMIN

Cooking Level: Expert

Living In: Rolla, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 22, 2005

This cake was great!! I used 2 cups of frozen blueberries and baked it at 350 for almost an hour.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

GlossGirl

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 26, 2005

I should have read the reviews first, this cake took forever to cook. Next time I will try baking it at 350 like suggested. The cake was wonderful though. Thank you!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

LAUJRA

Cooking Level: Expert

Living In: Hillsboro, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 24, 2005

This is a wonderful cake to take to any function. I shared this recipe with a friend who raises blueberries. It is now one of her favorites to make. It is also great with lemon cake mix.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

ONEREDROSE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 17, 2004

Great! This took no time and came out wonderfully! Very moist...

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MAINIAC74

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 9, 2004

Very delicious cake, however, I agree that the oven should be at 350 degrees. Center was not cooked at 325 degrees after 45 minutes. Increased the time and baked an additonal 12 minutes and it was just fine.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Valerie Kasper

Cooking Level: Expert

Home Town: Green Brook, New Jersey, USA

Living In: Middlesex, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 11, 2004

Very fun, fast, and the results are great! I topped with vanilla glaze but used a dash of lemon extract intstead of the vanilla. Even the kids loved this! It was sweet and good.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

SYRIELLE

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 16, 2004

The core of this recipe is so fantastic that I've taken it and instead of blueberries I've done other things. The blueberries were wonderful! For fun I tried subing in guava puree for the oil (cuts out fat and adds flavor), and adding in raspberries. Chocolate thips were great too.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BEVROUSCH

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 16, 2004

I have made sooooo many of these to take places and to serve to guests. It is a huge hit. Absolutely delicious and moist and EASY. Thanks for sharing.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JOANMANZ

Cooking Level: Intermediate

Home Town: Milford, Connecticut, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 17, 2004

Yummy. Certainly need to let it sit overnight for best taste.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MADAHARI

Cooking Level: Intermediate

Living In: Chester, New Hampshire, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 8, 2004

I think that 325 degrees is a typo; it should bake at 350 for 40-45 min. as it states on every cake box. Recipe was ok. I added 1/2 t. cinnamon and confectioner's suger glaze. I think I'd just like to make a blueberry pie instead but I like blueberries!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ATMERKEL

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Blueberry Cream Cheese Pound Cake I

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!