Reviewed: Jun. 3, 2007

Excellent, moist cake. Turns out perfectly every time!

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Mama Cass

Cooking Level: Intermediate

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Reviewed: Jun. 1, 2007

Although I've never met a bundt cake I didn't like, this was especially delicious. My guests were a little turned off by the purple icing, but I literally told them to "shove it" and they loved it!

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Amanda P.

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Mountain Home, Arkansas, USA

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Reviewed: May 13, 2007

Very moist! I did make a cream cheese icing to drizzle over the top and my family loved it.

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BPOSTMA

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Reviewed: May 8, 2007

This was a good cake-Did not taste like a pound cake to me/More just like the recipe-a "yellow cake mix with blueberries in it"/Satified my family's sweet tooth though:)! That's always a plus!

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Mom of 3

Cooking Level: Expert

Home Town: Princess Anne, Maryland, USA

Living In: Murfreesboro, Tennessee, USA

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Reviewed: May 7, 2007

Delicious cake even tho I tweaked it just a bit. I used 1/2 cup water and 1/2 cup oil. I had instant cheesecake pudding on hand, so used it instead of the vanilla. I also used 2 cups of frozen blueberries so it cooked longer than the 60 minutes. I just kept a close check on it. I also used a lemon glaze cause I didnt like the idea of a blue glazed cake. My husband has requested this to be made more often :).

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JSDEB

Cooking Level: Expert

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Reviewed: Apr. 27, 2007

The only change I made was a jar of cherries instead of blueberry. I don't know if that had anything to do with it but I didn't like this cake at all. I gave it 4 stars because I changed the recipe and maybe that was the problem.

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kehn

Cooking Level: Expert

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Reviewed: Apr. 22, 2007

This cake was a huge hit with my Bunco group! I thought it was very easy to make and more importantly, moist and delicious. Don't be surprised (like I was)that the batter is a little doughy it comes out perfectly. I made a blueberry cream cheese frosting instead of the glaze...yum!!!

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JILLYBEAR66

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Reviewed: Apr. 11, 2007

Everyone loves this. Very moist. Easy to make. I used a butter cake mix once and it tasted fabulous.

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kradaich

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Reviewed: Apr. 9, 2007

I had high hopes for this cake. I have a similar recipe that I make and it's my husband's favorite. This one is mostly different by the sauce you pour on top. Also, the recipe I have calls for sour cream instead of cream cheese. I just liked the way mine tastes better. Sour cream makes bundt cakes very moist and delish!

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KISSTHECOOKAGAIN

Cooking Level: Expert

Home Town: Ogden, Utah, USA

Living In: Gilbert, Arizona, USA

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Reviewed: Apr. 7, 2007

I made this recipe today and it was awesome. My father-in-law just tried a piece and he loved it. My father-in-law is real picky so I was shocked. I will definately make this again and again. Thanks for the great recipe.

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Terry

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Reviewed: Mar. 23, 2007

This is a delicious cake, very moist and great with coffee. Trust me on this...use a cream cheese icing with a couple tablespoons of the blueberry juice instead of the glaze (the glaze is not good at all). I have made it this way several times, including for my husband's employees and it is so very good.

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love2cook

Cooking Level: Intermediate

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Reviewed: Mar. 7, 2007

Great Recipe! Very Simple and quite nice looking. Thank you!

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RANNER

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Reviewed: Feb. 26, 2007

This cake was very easy and very moist. I personally wasn't a huge fan of it but I took it to church and the people there loved it. I think next time I would make it with frozen blueberries with lemon glaze.

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JennyGirl

Cooking Level: Intermediate

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Reviewed: Feb. 25, 2007

This was a great recipe. I made some modifications - I used fresh blueberries - 3 half pints. I also made a streusal topping instead of making the icing. I layered the cake mix with the blueberries and streusal in between, 3 times. It created a blueberry-streusal marble cake. Nice and light and fluffy.

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JENSEIDEL

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Reviewed: Feb. 18, 2007

I am going to rate this a 5 star because of the ease and the taste of this recipe. Extremely moist and full of flavor. However I had to bake it 15 minutes longer than recommended. I have had compliments and reguests for the recipe which is always a good sign! I have also tried it with a lemon cake mix which is the way I prefer. I also used frozen blueberries. Delicious!

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Susy

Cooking Level: Expert

Living In: South Bend, Indiana, USA

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Reviewed: Feb. 4, 2007

I made this with maraschino cherries instead of blueberries and it was a huge hit!!

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cottontop

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Reviewed: Jan. 31, 2007

I used this recipe for my son's first birthday cake. I frosted it instead of using the glaze, and baked it in a 3D bear pan. The baking time was a bit off, but that was probably because of the pan. The cake tasted great, but was very dense. A little piece was enough for each person.

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mom23boysn1girl

Cooking Level: Expert

Home Town: Utica, New York, USA

Living In: Rockville, Maryland, USA

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Reviewed: Jan. 23, 2007

This cake was so good and an easy desert to serve at a family dinner. Like other's suggested, the glaze was way too sweet and the cake can stand on its own with out it. I will definitely make this cake again.

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RebeccaMazz

Cooking Level: Intermediate

Home Town: Metuchen, New Jersey, USA

Living In: Colonia, New Jersey, USA

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Reviewed: Jan. 21, 2007

Excellent! Very moist. The blueberry glaze actually looked a bit odd and funky, but it was for my 16-year-old niece's birthday and she loved it. Very good cake.

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LSPAETE

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Reviewed: Jan. 8, 2007

I followed the instructions exactly and it came out soooo good!! My picky boyfriend doesn't like blueberries and he wanted a second piece. It is VERY sweet so I only had a small piece. It would be a good coffee cake.

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leahrosa

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Blueberry Cream Cheese Pound Cake II

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