Reviewed: Dec. 28, 2006

This recipe was very tasty. All I did was used lemon pie filling in the place of the blueberries and used lemon pudding mix! It was delicious and my kids loved it!

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Christy Moody

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Reviewed: Dec. 23, 2006

This recipe is incredible! I made it once and after that it was requested again by the most epicurious in my family. The only thing I added was almond extract to both the cake and glaze. It brought this cake to a whole new level!

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Techiechik

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Reviewed: Dec. 5, 2006

A mother made this and brought it to our "mommy only" Christmas party. It was very good. I asked her where she got the recipe and she lead me to this site.. Thank you so much now my family can enjoy this too!

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bpeterson

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Reviewed: Nov. 8, 2006

Excellent cake! I used fresh blueberries and it turned out great. Also, I used a mixture of butter, powdered sugar, and a dash of milk and almond extract for the glaze and it was great with the cake. My father in law went back for a third piece so I'll definately be making this one again.

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laurajfrog

Cooking Level: Intermediate

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Reviewed: Nov. 5, 2006

I get request for this cake now all the time. Everyone loved it!!

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carol b.

Cooking Level: Intermediate

Home Town: Mesquite, Texas, USA

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Reviewed: Nov. 1, 2006

I have made this cake four times, witht he fourth time being the best. It had too much liquid and, after experimenting, I ended up using 1/2 cup oil. I only made this cake with canned blueberries once. The absolute best is to use fresh blueberries, I used about 1 1/2 cup of fresh blueberries, reserving about 2 T. of blueberries and mixing them with a little water to make the drizzle icing.

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susan

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: El Dorado, Kansas, USA

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Reviewed: Sep. 29, 2006

We love this base recipe at our house. We have tried the blueberry, yellow/cream cream, minus the sugar, wonderful. Chocolate/chocolate with raspberries, ok. But our favorite is a spice cake mix/cream cheese pudding, minus sugar, a can of fried apples and no icing. Dissappeared quickly.

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swim mom

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Reviewed: Jul. 31, 2006

I made this recipe into cupcake muffins and I'm sorry but have to give this a so, so rating. Found it to be too sweet (probably should have left out the sugar) and very dense. Will probably not make again...sorry.

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farlo1027

Cooking Level: Intermediate

Living In: Hazleton, Pennsylvania, USA

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Reviewed: Jun. 19, 2006

Very moist, refrigerate, and leave off the glaze. Glaze make the cake too sweet.

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June

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Reviewed: Jun. 16, 2006

DEE-LISH!! I am quickly becoming a fan of "cake mix" recipes! They taste exactly like they were made from scratch. This is so incredibly moist and flavorful. I didn't make the blueberry glaze because quite honestly, it doesn't need it. But I probably would make a regular or lemon glaze and not the blueberry one since most other reviewers thought the blue color was a bit weird. Guarantee you won't be able to eat just one piece :-)

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KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: May 16, 2006

Very rich! I couldn't find canned blueberries but used a pint of fresh ones sprinkled with sugar instead. I will definitely make again.

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CAMSITKA

Cooking Level: Intermediate

Home Town: Gambrills, Maryland, USA

Living In: Crofton, Maryland, USA

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Reviewed: Apr. 8, 2006

followed the recipe exactly, we loved it. i made with coconut pudding and pineapple, was great. made with choco-fudge cake mix &choco-fudge pudding with rasbarry-love it.

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MAL

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Reviewed: Apr. 5, 2006

This was so moist and yummy!! We ate it with vanilla ice cream!! What a great treat!

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kamnet513

Cooking Level: Expert

Home Town: Ledyard, Connecticut, USA

Living In: Martinsburg, West Virginia, USA

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Reviewed: Mar. 29, 2006

I thought this was just OK, but I'm giving it 4 stars because my kids loved it and because it's so quick to throw together. Next time though, I'll use fresh blueberries, rinsed with water and sprinkled with a little sugar to sweeten them.

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LILROSEGLOW

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Reviewed: Mar. 26, 2006

My family loved this cake. We followed the recipe exactly and it came out great. Next time I will omit the extra sugar and leave the glaze off because it really doesn't need either. I'm going to try variations as suggested by others.

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Kim

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Reviewed: Mar. 5, 2006

What an awsome cake~I did not change anything! My family loved it and ate it up. I have already had requests to PLEASE make it again!

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Heidi

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Reviewed: Nov. 28, 2005

Excellent cake, so moist! I was a bit worried when the mixing stage came into play. The batter was so thick my mixer was having a hard time mixing. You will have to take a spoon and transfer the batter to the pan. Well worth the extra effort.

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Cacki

Cooking Level: Intermediate

Home Town: Delmar, Maryland, USA

Living In: Fruitland, Maryland, USA

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Reviewed: Nov. 21, 2005

Drizzle with glaze (powdered sugar/butter/milk/vanilla) for a perfect touch.

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Renae Sattazahn

Cooking Level: Intermediate

Living In: Branson, Missouri, USA

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Reviewed: Oct. 21, 2005

This was moist and delicious. It didn't look too good though probably because the blueberry glaze was too blue for me. Next time I will try a lemon glaze instead. When I bake the cake I left out 2 TBSP of the sugar in the batter and next time will leave out all together. Not sure why it is added anyway the cake is very sweet. My guests all loved it. I felt sorry for the other dessert as people came back for seconds of this cake. I know this group of people well and I don't remember anyone eating seconds of dessert before. I just sent the recipe to one of them who asked for it too I had it again for breakfast and it was even moister this morning. I will definitely make again.

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THEFAMILYCHEF

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Novi, Michigan, USA

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Reviewed: Oct. 20, 2005

This is FANTASTIC! It is very moist and yummy. I did everything exactly by the recipe. I will make it again and again!

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Adopt-K9

Cooking Level: Intermediate

Home Town: Pembroke, Virginia, USA

Living In: Ripplemead, Virginia, USA

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Blueberry Cream Cheese Pound Cake II

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