Reviewed: Jul. 21, 2004

This cake is perfect. I did add about 3 oz. of vanilla pudding mix and more blueberries. I also baked it in a 13x9-inch baking dish, since I don't have a bundt pan. I baked it at 325 for 30 minutes and then increased the temperature to 350 and baked it for the remaining 10-15 minutes. This cake tastes very good and was a great way to use up the blueberries I had. Thanks, Carol!

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

Reviewer:

BlondeCook

Cooking Level: Expert

Home Town: Eureka, California, USA

Living In: Chandler, Arizona, USA

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

Reviewed: Jul. 20, 2004

I made these for our Father's Day brunch and they were a hit. I used a cakelet pan from Williams~Sinoma and they turned out just perfect, moist and delicious!

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

Reviewer:

AUTUMNJOY

Cooking Level: Intermediate

Living In: Long Island, New York, USA

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

Reviewed: Jul. 16, 2004

Very good cake and easy to make.

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

Reviewer:

BLUUUSKIES

Cooking Level: Beginning

Home Town: Atlanta, Georgia, USA

Living In: Houston, Texas, USA

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

Reviewed: Jul. 9, 2004

I just made this cake this week for a baby shower and everyone asked for the recipe. I added extra blueberries as others recommended and it was delicious. I plan to make this again, soon!

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

Reviewer:

AMPBRUIN

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

Reviewed: Apr. 8, 2004

First time I made this it was a total disaster.The cake just wouldn't cook. Second time, I bought a yellow cake mix with much less pudding in it, only 1/2 cup. I raised the oven temp to 350 degrees. I let it cook for 1 hour and 5 minutes. Now that I got through the quirks, this will be a regular, as my toddler can't get enough!

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

Reviewer:

chowsito

Cooking Level: Intermediate

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

Reviewed: Mar. 22, 2004

Wonderful - have used this base recipe for all kinds of variations: vanilla and raisins, lemon and blueberries, even added apricot brandy with no fruit for a plain but devilishly good pound cake.

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

Reviewer:

J9215

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

Reviewed: Feb. 6, 2004

Yum! We enjoyed this very much. The only thing I'd change is to add more blueberries next time. I added a powdered sugar/milk/vanilla glaze on top, which made it even better.

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

Reviewer:

PSNEED5

Cooking Level: Intermediate

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

Reviewed: Oct. 2, 2003

I thought this recipe was just average. It was simple, thats for sure. Maybe I am more of a chocolate person. I would make it again for a work function or something like that, but not for my family.

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

Reviewer:

GRNBEEN

Cooking Level: Expert

Living In: Greentown, Indiana, USA

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

Reviewed: Sep. 27, 2003

Great as a dessert or a breakfast bread!

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

Reviewer:

Corrina

Cooking Level: Expert

Home Town: Antrim, County Antrim, Northern Ireland, U.K.

Living In: Indianapolis, Indiana, USA

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

Reviewed: Aug. 11, 2003

Unbelievably good!! Used french vanilla cake mix and lite cream cheese. Will definitely stock up on blueberries so I can make this cake any time of year!

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

Reviewer:

AlisonB

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

Reviewed: Aug. 6, 2003

While this recipe WAS tasty, it wasn't spectacular, even a little dry. Perhaps it was because I used white cake mix instead of yellow? At any rate, I don't think I'll be making it again.

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

Reviewer:

FFQUEEN

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

Reviewed: Aug. 5, 2003

This was so easy and really tasty!! I made it with sliced fresh strawberries since I thought it would mingle nicely with the cream cheese and it was AMAZING. Also, used the 8oz tub of lite creamcheese which saves the time of letting it sit to room temperature. What a great flavor and a yummy afternoon snack with coffee!

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

Reviewer:

Bobbie

Cooking Level: Expert

Home Town: Ambler, Pennsylvania, USA

Living In: Medford, New Jersey, USA

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

Reviewed: Jul. 22, 2003

This cake was absolutely delicious, and didn't last long! I used a white cake mix (not a big vanilla fan) and extra blueberries and it was wonderful!! Drizzled with cream cheese icing and it looked as impressive as it tasted. Everyone thought I bought it from a bakery! Trying with raspberries next. Thanks for a new favorite!!

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

Reviewer:

SUGARKOOKY

Cooking Level: Intermediate

Living In: Joliet, Illinois, USA

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

Reviewed: Jul. 18, 2003

This was a very moist delicious cake. The cream cheese lends a very subtle background taste. The blueberries I had were sweet, so I cut back on the sugar to half of what was called for. It was still a little too sweet for me. Next time, assuming I have very sweet berries, I will cut out the sugar all together. I did have to cook for an extra 20-30 mins covered with foil, so I would highly recommend using the other suggestions of a higher temp. I also added chopped walnuts to the top of half of the cake, while it was still warm. I then topped that same half with a lemon glaze. The other half I left plain for my son and hubby if he didn't like my additions. All in all this is a great recipe and I will be making it again. Thanks for posting it!

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

Reviewer:

KRISTATHORNE

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Fredericksburg, Virginia, USA

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

Reviewed: Jul. 16, 2003

This cake was fantastic!! So moist and sweet. Even my mom, who's not a sweet eater, had two pieces and asked for the recipe. Per others' suggestions, I used a pint of blueberries and baked at 350 degrees for 45 minutes.

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

Reviewer:

BENCAMZOE

Cooking Level: Intermediate

Home Town: Havertown, Pennsylvania, USA

Living In: Paoli, Pennsylvania, USA

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

Reviewed: Jul. 7, 2003

A keeper for sure! I made this using the french vanilla cake mix & 2 cups of blueberries as suggested in previous reviews to take to a brunch. It was very moist and rich enough without adding frosting or glaze. The cream cheese gives this recipe a nice flavor. Several people asked me to give them the recipe. This is a great one to serve as a coffe cake or dessert.

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

Reviewer:

AMYNTEXAS

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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

Reviewed: Jun. 15, 2003

I took this to a pot luck for fathers day and boy oh boy was it a hit!! Everyone loved it. I made Vanilla glaze for it (also from this site) and added some blue and red food colouring. I drizzled it on the top and added a few blue berries for garnish. Sooooo pretty and delicious too!!

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

Reviewer:

COOKINFORFUN

Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

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

Reviewed: Jun. 7, 2003

This cake was very moist and pretty tasty, but really didn'taste much more special than a box cake with blueberries thrown in it (and I used the recommended vanilla cake mix). The crowd was fond of it though.

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

Reviewer:

SHELLISEASHELLS

Cooking Level: Beginning

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

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

Reviewed: Jun. 7, 2003

Delicious, moist, and very yummy! Easy to make, freezes well and is great with vanilla ice cream on top. I used the French Vanilla Cake mix as suggested. This cake cooked in the alloted time noted on the recipe...55 minutes. I suggest you start checking after 50 minutes. I think I will try dried apricots diced next.

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

Reviewer:

DIDEEINCC

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

Reviewed: Apr. 14, 2003

Wonderful taste. Cream cheese adds a subtle flavor. A friend made a fruit sauce that went so great with the cake. It had strawberries and apples. I used blackberries instead of blueberries and it turned out delicious. I would make this again.

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

Reviewer:

SCWIDOW

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!