Reviewed: Apr. 5, 2003

I have made this for several friends and relatives and they have all asked for the recipe. They cannot believe how easy it is to make and how incredibly delicious it is. My family is not usually big on blueberries, but this cake is gone in about an hour. Definitely stock up on blueberries when in season and freeze them so you can make this all year long!!

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BZYMOM

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Reviewed: Mar. 3, 2003

This was very good, I used a lemon cake mix because I like lemon and blueberry together. Very dense and rich, everyone at work loved it!

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CARMAC49

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Reviewed: Feb. 23, 2003

I added two cups of blueberries and used the French Vanilla cake mix. It definitely took over 40 minutes, even at 350. I would suggest cooking it for a little over an hour. I was very impressed with the moistness of the cake and blueberry taste.

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VANSANT

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Reviewed: Nov. 17, 2002

This cake is divine!! My husband had three pieces of cake for dessert(he is not a sweet lover!). I also added a lemon cream cheese glaze for the top of the cake, delicious! Also had to cook the cake for an extra 15 min with foil on top. Thank you so much for the recipe!

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KIM SPIERS

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Reviewed: Sep. 20, 2002

A very big hit with the family. Took the advice of others and used French Vanilla cake mix, increased blueberries to a pint, and baked at 350 for 55 minutes. Will definitely be making this one again...very simple with excellent results.

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FishinWidow

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Reviewed: Aug. 10, 2002

This cake was delicious. It disappeared quickly. I used the vanilla cake mix as recommended by previous users. I also baked at 350 for 55 minutes. I coat the blueberries with flour before adding to batter. This keeps them from all falling to the bottom of the cake! Great Recipe! I am making again today!

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SANDYMAGS

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Reviewed: Aug. 9, 2002

I used egg beaters, fake sugar, fat free cream cheese, and apple sauce in place of the oil. Even with those 'diet' options, this was still an incredible cake.

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MAH243

Cooking Level: Intermediate

Home Town: Harrisburg, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Aug. 9, 2002

WOW! I did not expect this to be so good! The entire cake was gone the next day! I have also had requests to make the cake for other people! It was easy and delicious! THANK YOU CAROL

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JOVIANGEL

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Reviewed: Aug. 8, 2002

This wasn't quite as good as I'd hoped it would be... if I make it again, I'll take the advice of others and use vanilla cake mix. I'm afraid, though, that it just tasted like normal cake with blueberries in it, and the cream cheese wasn't very noticeable.

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AMKNIGHT

Cooking Level: Intermediate

Living In: Upland, Indiana, USA

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Reviewed: Aug. 4, 2002

This was so easy and very good. I took previous advice and used a french vanilla mix and baked at 350 and it was perfect. Next time I would add more blueberries.

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YVONNE11

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Reviewed: Aug. 2, 2002

Very good and easy.

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HOOKERMOM

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Reviewed: Jul. 16, 2002

Good summer take-along cake; turned out well with a few changes suggested by others (using French vanilla cake mix and baking at 350 for 45 minutes). V. thick batter; more blueberries would have been fine. I sprinkled the cake with a cinnamon/sugar mix when it was still hot for a little extra flavor.

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EMC2764

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Reviewed: Jul. 15, 2002

This cake is delicious!!! I have made it several times and everyone who's tasted it thought it was delicious also. Several people have asked me for the recipe. They can't believe it when I tell them how easy it is to make. I make my glaze with a little bit of blueberry juice and it looks so pretty.

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LSHIMES7

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Reviewed: Jul. 11, 2002

My husband says this is the BEST blueberry anything he's ever had! I used the Golden Vanilla cake mix, lite cream cheese, applesauce instead of oil and Splenda instead of sugar. I also added an extra 1/4 cup bluberries. WOW!!!! I also had to bake an extra 20 minutes before done. May try at 350 degrees next time?

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KABOBRO

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Reviewed: Jun. 19, 2002

Served this absolutely wonderful cake on Father's Day (my husband loves blueberries). Everyone raved and all asked to take some home. Great with coffee the next morning. I took the advice of another reviewer and used the french vanilla cake mix...will continue to use this. I sprinkled top of cake with powdered sugar...made a nice topper.

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PEPPER B

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Reviewed: Jun. 9, 2002

I tried this recipe for the first time with French Vanilla cake mix, and I'll never do it any other way. Absolutely delicious! Also, I baked the cake at 350 degrees for 40 mins (not 325 degrees).

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Tiffany

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Reviewed: May 13, 2002

Great taste, very moist. I used a bag of frozen blueberries and it was fine. Cooked some of the blueberries with the sugar to make a thicker glaze. (crushed the berries before cooking) I also had to bake the cake 20 min. more than the recipe called for, but it was great.

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BARB726

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Reviewed: May 7, 2002

All claims true! The addition of cream cheese probably reduces the rise, but the melt-in-your-mouth texture more than makes up for lost volume. I'm looking forward to adding cream cheese to other recipes to control moisture loss. Many thanks!

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Chuck

Cooking Level: Expert

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Reviewed: Apr. 27, 2002

The recipe was easy and the taste was wonderful. Although, the cooking time had to be increased by 40 minutes longer. This would have been an embarassment if I was planning on serving this on a time frame.

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POLLOCK29

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Reviewed: Apr. 19, 2002

I had to cook this about 20 minutes longer than the recommended time but it turned out so moist. I also used fresh huckleberries instead of blueberries and it was still great.

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