The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 7, 2009
WOW! I used a pint of fresh blueberries and a lemon cake. Next time I will add more blueberries for personal preference. This recipe is SO easy and SO delicious!
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Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA
Living In: Cooper City, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 16, 2009
The cake was really good but the glaze was not all that great. The Cake was more moist the second day so next time I would make this a day ahead of serving.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 28, 2009
This is wonderful! Its moist, its easy and its delicious! I have been requested to make this many, many times by friends and neighbors. thanks so much for the recipe! Oh, I use our frozen blueberries and just use lemon juice with powder sugar for the glaze
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Cooking Level: Expert

Home Town: Tehachapi, California, USA
Living In: Princeton, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 26, 2009
Very moist, tasty and easy to make. For the glaze, just to give it a little zing, I added a couple of teaspoons of lemon juice. Turned out splendid!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 25, 2009
This recipe got my son a second-place win in a local cake bake-off...and a savings bond was the "icing" on the win!
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Cooking Level: Intermediate

Home Town: Medford, Massachusetts, USA
Living In: Wilton, Maine, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 20, 2009
Extremely good! Luved it.. luved it... my only swaps: I always use applesauce over oil because it is more moist & I used frozen blueberries because that's what I had. Will make again!
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Cooking Level: Intermediate

Home Town: Poughkeepsie, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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Reviewed: Apr. 14, 2009
I've made this one 3 times now and each time I've gotten great reviews! I've wanted a lemon-blueberry flavor, so I substituted a Pillsbury lemon cake mix and omitted the pudding. Icing was just powdered sugar, milk, lemon extract. It was great! Will use many more times! Thx for the great recipe! **UPDATE** Accidentally left out the sugar, too, and I love how it's a simpler flavor and not so sweet! I'll be omitting the sugar and pudding in the future. Love it!
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Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 6, 2009
I made this pound cake for a baby shower I was throwing this weekend and it was a hit. Everyone raved about it. The only thing I changed was that I accidentally got blueberry pie filling instead of the blueberries in juice. I just used all of the pie filling and it came out great. We didn't make the glaze as it was too much to do during the baby shower and everyone loved it anyway. I would defintely make this again...might get requests at the next family get-together.
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Cooking Level: Intermediate

Home Town: Princeton, New Jersey, USA
Living In: Garner, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 6, 2009
ok i tweaked it..but this is a fantastic recipe..changes i made...used DH butter recipe cake mix-3eggs and 1stick butter, 1/4 cup oil...seperately mixed c/cheese sugar and 1 egg..used frozen blueberries. one layer of mix in pan and then dolloped creamcheese in added rest of batter..baked 50min drizzled with a powder sugar lemon glaze...results.... dense, moist..flavor is light with the blueberries and a slight cream cheese cake flavor ribbon thru it..at the end when you hit the glaze it pulls it all together for flavor...pretty in color and the band and hubby went wild over it!! this is a dense moist cake with a subtle blueberry flavor and kick from the lemon glaze at the end....OOMG!!
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Cooking Level: Expert

Home Town: Kansas City, Missouri, USA
Living In: Fairbanks, Alaska, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 16, 2009
Great starting point for a moist, rich blueberry pound cake! You have to have fun experimenting with flavors in this one: I added 1 tsp. maple flavoring and 1 tsp. cinnamon, and the flavor combination was heavenly! I used a pudding-included cake mix to save myself a step. To make it healthier, I used 1/4 c. raw cane sugar (also affected the flavor; could sub. light brown sugar with the same effect), 1/2 c. unsweetened apple sauce & only 1/4 c. canola oil, and used low-fat cream cheese. We picked LOTS of blueberries last summer, so I used about 2 c. frozen instead of the canned (tossed with a little flour and cinnamon so they wouldn't sink). I added maple flavoring and a little milk to the powdered sugar to make a maple glaze, and came out with a to-die-for coffee cake!
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Kim
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Cooking Level: Intermediate

Home Town: St. Peter, Minnesota, USA
Living In: Mosheim, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 6, 2009
Jason loved this! I used frozen blueberries. Just whatever I had left in the bag. I defrosted inthe microwave and drained off juice that I then used for the glaze. 2T liquid was too much for glaze.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 11, 2008
This was a big dissapointment--it tasted like cake mix with a few tasteless blueberries floating around. I tried to salvage this with a cream cheese frosting, but that didn't help much. Won't make again.
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Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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Reviewed: Aug. 23, 2008
Ohhh My Goodness!! This Cake is soooo Good! We Loved It! Thanks For Sharing! :o)
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Cooking Level: Expert

Living In: Athens, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 31, 2008
I made this for dessert when another family came to dinner and it was gone in about 5 minutes! My kids begged me to make it again. My only suggestion is to keep extra water on hand as you blend the batter. I needed more than the recommended 1/4 cup because the batter was a bit too thick. I also used fresh blueberries and a lemon glaze--I will absolutely make this again and again. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 17, 2008
I used fat-free cream cheese, fat-free pudding (small box),1/2 cup applesauce and 1/4 cup olive oil and added 1 teaspoon of cinn. Also used fresh blueberries and omitted the icing. IT WAS GREAT!! So moist and fluffy.
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Cooking Level: Expert

Living In: Dallas, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 23, 2008
Followed the recipe as is and it was great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 11, 2008
Very good...and very pretty...my family loved it!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 10, 2008
I love this recipe! I have made this countless times and always give out the recipe. I used the glaze once only and thereafter have only used a dusting of powdered sugar. I've never tried it with a lemon cake mix but that sounds great! If my cream cheese isn't at room temperature I microwave it for a few seconds to soften it. I find the best results to be with Betty Crocker cake mixes - if I use another it is way too moist. I've also forgotten to add the sugar and it just makes the blueberries a little more tart. I've tried frozen blueberries but much prefer the canned, well drained and rinsed well and folded really gently into the batter. I made it this morning for my department - it's always a hit with them!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 9, 2008
This cake was absolutely delicious. I have made it twice for company and it was a hit. Everyone was asking for the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 19, 2008
This is fantastic! The second time we tripled the glaze recipe and sprinkled granulated sugar on the top to give it a crystalized look. It was very purple and pretty. Make sure the cream cheese is room temp. and the blueberries are thoroughly drained or the cake will be purple too. Even my child who hates blueberries (I can't imagine) loved this cake! It's an easy, wonderful recipe!
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Cooking Level: Expert

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