Reviewed: Oct. 29, 2009

The description says it all.. "So moist and easy!" We've made this as cupcakes more than as a pound cake. Every time it's fabulous. Wouldn’t change a thing!

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Cookin with Keith & Sara

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Oct. 20, 2009

I made this for DH to take to the office, they all rated it a 4. I had a piece and thought it was good, but a little on the bland side. Thank you for posting, will make again with some tweeking :)

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Celeste

Cooking Level: Expert

Home Town: Saint Helena, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: Oct. 2, 2009

AWESOME!!!!

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Sammy gail

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Reviewed: Aug. 27, 2009

Awesome... I didn't have plain blueberries, so I used blueberry topping. Sugar free pudding was fine and we didn't feel it needed the glaze... It tasted great without the extra sugary topping... I also didn't have a bundt pan, so I put it in a big ole baking dish..... Tasted great...

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Konnie

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Reviewed: Aug. 1, 2009

This cake is soooo good!! I omitted the white sugar altogether, but I did add about 1/8 cup of brown sugar. I also added the zest and juice of one whole lemon to the batter. I used the zest and juice of one lemon and some powdered sugar for the glaze... it was a hit! I will definately be making this again!

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Dawne Magee

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Reviewed: Jul. 20, 2009

This was great! I took it took work and all my co-workers loved it. The only thing I changed was that I used a French Vanilla pudding mix instead of a regular vanilla pudding mix. I think it gave it a extra kick. Even one of my co-workers that doesn't like blueberries liked this cake.

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Amy

Home Town: Louisville, Kentucky, USA

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Reviewed: Jul. 20, 2009

This was wonderful! I used lemon pudding instead of vanilla and used fresh blueberries. It did not even need a glaze! I did serve it with whipped cream! Definitely a keeper!

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SUSIER57

Cooking Level: Expert

Home Town: North Tonawanda, New York, USA

Living In: Belmont, Michigan, USA

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Reviewed: Jul. 16, 2009

This was great! I used fresh blueberries and took a lemon glaze from a different recipe. It was awesome! Really moist. I brought it to work and the guys really loved it! They gobbled it down before lunch. This is probably the best cake I have ever made. I will make this again. I am also giving this recipe out to friends and family.

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Sandy

Cooking Level: Expert

Living In: Beecher, Illinois, USA

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Reviewed: Jul. 4, 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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EMTSMG

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Cooper City, Florida, USA

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Reviewed: Jun. 15, 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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joebeckf

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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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petey

Cooking Level: Expert

Home Town: Tehachapi, California, USA

Living In: Princeton, Oregon, USA

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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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nappyblonde

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Reviewed: May 23, 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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MAMAMAINE

Cooking Level: Intermediate

Home Town: Medford, Massachusetts, USA

Living In: Wilton, Maine, USA

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Reviewed: Apr. 17, 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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Kellie

Cooking Level: Intermediate

Home Town: Poughkeepsie, New York, USA

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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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Melissa

Cooking Level: Intermediate

Home Town: Princeton, New Jersey, USA

Living In: Garner, North Carolina, USA

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Reviewed: Apr. 2, 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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teri4188

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: Fairbanks, Alaska, USA

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Reviewed: Mar. 13, 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

Cooking Level: Intermediate

Home Town: St. Peter, Minnesota, USA

Living In: Mosheim, Tennessee, USA

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Reviewed: Mar. 5, 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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Jrhome

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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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