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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Misty Beth

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Mar. 9, 2002

Very easy. i had all the ingredients in the house.moist

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Pamela Cherry

Cooking Level: Expert

Home Town: East Longmeadow, Massachusetts, USA

Living In: Milton, Massachusetts, USA

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Reviewed: Dec. 19, 2001

What a delicious, easy recipie! They made excellent gifts for my husband's office staff. Thank you! Patsy Short

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PATSYMOMOF2

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Reviewed: Dec. 13, 2001

Moist and rich. When it cools sprinkle with powdered sugar. Good breakfast or desert cake.

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LoveMexiFood

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Dec. 8, 2001

This is a super easy recipe...I will agree. I mean what can be easier than using a mix!! But as far as flavor this recipe leaves as lot to be desired. I love cake mix based recipes but the issue with using a yellow cake mix is covering up that yellow cake mix flavor which is VERY noticeable with this recipe. The cake turned out fine but wasn't one worth talking about because to me it just tasted like a yellow cake mix with blueberries added. I feel like I wasted my blueberries on this one.... If you can find a way to "mask" the cake mix taste then definitely try this one, otherwise pick another recipe.

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T. MARTIN

Living In: New York, New York, USA

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Reviewed: Nov. 15, 2001

Moist and delicious, tastes like a much more complicated recipe, but it's easy!

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ALEXANDRA_J_L

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Reviewed: Sep. 4, 2001

This recipe is very good served as a coffeecake for breakfast. Easy, fast and delicious!

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ELETA

Cooking Level: Intermediate

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Reviewed: Aug. 27, 2001

Delicious recipe and easy to make. If baked at 350 degrees, the cake needs to cook for about an hour and 15 minutes.

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MIHAELA

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Reviewed: Aug. 15, 2001

Very tasty and moist! I made it with fat free cream cheese and was still very yummy! It went over very well with my husband and kids!

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CATHY N.

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Reviewed: Aug. 10, 2001

This is a really great and fast recipe. It takes no time to make and tastes so good. It is a great blend of pound cake and cheese cake. It is also versitale and can be used as a breakfast bread or for dessert!

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KERRY GILES

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Reviewed: Aug. 5, 2001

I made this cake and a friend served it at a family get together yesterday. It disappeared in a hurry once someone tasted it and said how good it was. I just made a copy of the recipe to pass along to the people who were there. It was a great tasting cake, especially since I love anything with blueberries in it. Thanks!!

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LSHIMES7_2000

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Reviewed: Aug. 1, 2001

This was excellent, has a great texture, even after I substituted applesauce instead of the cooking oil, for a "close to" fat-free version.

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ACETWO

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Reviewed: Jul. 16, 2001

A very moist and delicious cake. I served it with vanilla ice cream - yummy!

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JULIAL

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Reviewed: Jul. 4, 2001

I made this cake for work on 4th of July. Everyone loved it, very moist. I used fresh blueberries.

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StephanieRN

Cooking Level: Expert

Home Town: Overland Park, Kansas, USA

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Reviewed: Jun. 14, 2001

I made two of these cakes and they were gone in no time! Everyone thought the cakes were very moist and very tasty.

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LOIS J. ERRICSON

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Reviewed: May 15, 2001

This cake was wonderful! One person said, "This cake is so good that I can't stop eating it!" I used frozen blueberries instead of canned, and it was fine. I plan to make this again very soon.

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