Reviewed: Feb. 12, 2006

This cake was fabulous! I made the changes suggested by the previous reviewers (using lemon juice instead of extract and flouring the blueberries). I also used frozen blueberries (I allowed them to thaw first). Also instead of flouring the bundt pan, I sugared it--it makes a nice crunchy, sweet outer-layer. Then I used the leftover lemon juice to make a lemon icing. YUM! My dinner guest left with a copy of the recipie.

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Reviewer:

MEGKELLEY

Cooking Level: Intermediate

Home Town: Loveland, Colorado, USA

Living In: Durango, Colorado, USA

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Reviewed: Dec. 26, 2005

If you use 1/4 cup of the flour in this recipe and coat the blueberries before you put them in cake batter, the blueberries will not sink to the bottom.

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46 users found this review helpful

Reviewer:

LUVMUFFIN02

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Lindenwold, New Jersey, USA

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Reviewed: Aug. 9, 2005

This pound cake was very moist. I used 4 tsp of lemon juice in place of the lemon extract. my blueberrys sank to the bottom, but so far I have never made a pound cake that didnt sink blueberries. Very buttery and delicious!!!

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7 users found this review helpful