Reviewed: Sep. 9, 2009

I have made this 4 times in the past month for get togethers and it gets raves every time. I add a lemon glaze with lemon zest which makes it terrific! Thankyou so much for a great recipe!

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Gretagirl

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Reviewed: Aug. 17, 2009

Yum-Yum.Made this today. I used frozen mixed berries and a 9x13 pan for 1 hour. Reminded me of muffins. Really good. Great with coffee or sweet tea.{I'm from the good ole south}Will use this one again! thank you for sharing it with us.

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yaba

Living In: Ninety Six, South Carolina, USA

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Reviewed: Aug. 15, 2009

This recipe is even better than the one I've been using for several years. Since I had a little more than 2 cups of berries I used them all, and the recipe took them all in. THIS is now my favorite blueberry pound cake recipe!

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Vivian

Cooking Level: Expert

Home Town: Windsor, Vermont, USA

Living In: Johannesburg, California, USA

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Reviewed: Aug. 8, 2009

This is a keeper! I have made it a few times in the last few weeks and every time it gets rave reviews (from my family and co-workers) and is eaten very quickly! It works well with whatever berries you have on hand. I have used blueberry, raspberry, crow berry (added a bit of lemon juice and a little extra sugar for these as they're a bit tart), and blackberries and it was great every time!

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popolover

Cooking Level: Intermediate

Home Town: North Pole, Alaska, USA

Living In: Kenai, Alaska, USA

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Reviewed: Aug. 8, 2009

This was a delicious, easy cake to make. It turned out fairly moist but would have been moister had I not dredged the blueberries in extra flour. Next time I'll skip that step & just add the blueberries as is. I used fresh blueberries and almond extract cause I didn't have vanilla. And I also used buttermilk instead of plain old milk. It turned out great and I think I actually prefer the almond extract flavoring. I added a simple powdered sugar glaze of the warm cake and everyone thought it was delicious. Makes a nice cake presentation for a brunch. Definitely a keeper! Thanks!

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LANAIAH

Cooking Level: Expert

Home Town: Westlake, Ohio, USA

Living In: Wellington, Ohio, USA

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Reviewed: Aug. 6, 2009

It was a very nice cake. I would add about a cup extra blueberries next time, but I love things really fruity. You could really taste the butter in this recipe. I served with whipped cream and that tasted great!

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jamie278ca

Home Town: Calgary, Alberta, Canada

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Reviewed: Aug. 4, 2009

I did not put the sugar in the bottom of the pan as it called for (wished I had) and I used less blueberries. To me this cake is not dense enough for a pound cake. I think I will use oil instead of butter the next time I make this cake. Overall good simple cake recipe. Will make again.

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Adeeann

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Reviewed: Aug. 4, 2009

Super recipe. I baked the cake in a greased and paper lined 9 x 13 inch pan for 60 minutes. I added 2 tsp of vanilla and didn't bother with the sugar, butter thing in the pan. When it was cool I trimmed and sliced. Best blueberry cake I have ever eaten and my husband, who is a no dessert kind of guy, can't get enough of this cake. This kind of cake is better the next day so this is the perfect recipe for making ahead. I have made this 3 times now and each time used blueberries past their prime. Definately a keeper!

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cesson

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Reviewed: Aug. 4, 2009

Used Baker's Joy cooking spray for the pan and added extra lemon rind and juice. It was excellent.

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JOANLAURA

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: Vestal, New York, USA

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Reviewed: Jul. 23, 2009

Fantastic flavor but stuck to the pan. I followed the exact measurements for butter and sugar for preparing the loaf pan; after 10 minutes of cooling the cake, half of my loaf stuck to the pan when I tipped it out to finish cooling.

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BLACKSANDALS

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Reviewed: Jul. 22, 2009

Very tasty and fluffy, especially with a lemon sugar glaze. Substituted 1/2 cup apple sauce for 1/2 of the butter and baked in 2 loaf pans for about 1 hr.

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asane

Living In: New York, New York, USA

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Reviewed: Jun. 21, 2009

This recipe was loved by everyone who tasted it! Will make again and again. I did use Pam also instead of butter and sugar. The crust was awesome with a slight thin crisp crust, tender and moist on the inside bursting with fresh blueberries.

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kendra

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Reviewed: Jun. 20, 2009

Wow! Moist, thick, scrumptious pound cake! The fresh blueberries are definitely a good addition, and the thick batter makes the cake super moist (all that butter and sugar - mm). I didn't have to make a single modification to this recipe!

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Kat H

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Reviewed: Jun. 19, 2009

Excellent cake--flavor and texture perfect, nicely moist. I've made a lot of pound cakes, but this is about the best of all. Since I found this recipe, I've made almost a dozen cakes for family, friends and for my husband to take to work to share with the guys. I've also found you can use other fruits with this cake. I've used peaches, pineapple and pears so far. You can also put different flavored glazes on it, or a fruit sauce, this helps it stay moist longer. This cake has become one of my family's most favorite desserts.

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Karen Sullivan

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Reviewed: Jun. 16, 2009

It's fun to make & kid-friendly. My 4 1/2 yr. old son helped me make this & it was easy to include him. It turned out wonderfully. The batter was thick & it's a pretty dense cake so def use the bundt pan. Everybody loves this. It's our new favorite cake.

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PaleAsh

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Reviewed: Apr. 6, 2009

This is yummy. I followed the recipe as written, with the exception of frozen blueberries instead of fresh. I was concerned about the sugar too, but it turned out fine. My landlord loved it! I also used a springform bundt pan, which helped a lot with the disembarkment (ie, taking it out of the pan). The batter was a bit stiffer than I'm used to and freaked me out a bit, but it turned out fabulously.... ymmmmmmm. (written with blue fingers from the berries!)

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momala

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Reviewed: Mar. 28, 2009

Wow! This is one absolutely wonderful cake. Basically a blueberry pound cake with a moist inside and a delightful crunchy crust. I, too, was concerned about the thickness of the batter, but no fears! Hope your family and friends enjoy it as much as we do!

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missippicook

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Reviewed: Feb. 16, 2009

This was the simplest, most delicious cake I have ever made. I could have eaten the entire thing myself! I used frozen blueberries, but can't wait to try it with fresh when they are in season. This will become my new go-to recipe for potlucks & family dinners. THANKS!

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mpainter

Home Town: Renick, West Virginia, USA

Living In: Spencer, West Virginia, USA

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Reviewed: Jan. 15, 2009

This recipe is delicious! The sugar coating gives it crunch.

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Gloria

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Greenville, Texas, USA

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Reviewed: Aug. 28, 2008

It was nice, I will probably make again for my husband. Personally I didn't care for it much.

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tracemclark

Cooking Level: Expert

Home Town: Jasper, Texas, USA

Living In: Appleton, Maine, USA

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