I have baked variations of this recipe numerous times over the past two years or so. Each incarnation of this recipe is devoured by everyone who comes in contact with it. My basic changes to the recipe are just out of preference: I use white cake mix instead of yellow, canola oil instead of any heavier oils, neufchatel instead of cream cheese, and I make a buttercream frosting instead of the glaze (save all of the strained blueberry juice from the can, whip some butter (1-1.5 sticks per your taste), add plenty of powdered sugar and a good portion of the blueberry juice, as well as a splash of vanilla extract--I mix it in the mixer until the taste suits me, then throw it into high speed to whip it up a bit). Another success has been to try different flavors like using lemon cake mix, lemon pudding, no blueberries, and using a blend of lemon extract and milk instead of the blueberry juice in the frosting. I've also done variations with strawberry and chocolate.
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