The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Aug. 15, 2008
I have made this wonderful cake twice, now. It has been a hit both times. It compares to my Grammie's Pound Cake. I have never done the butter and sugar step to grease the pan. I was very impressed with the very thin sugary coat all over the cake.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Aug. 3, 2008
Everybody raved about this cake at last night's dinner for 20. I had only one cup of blueberries, so I added 1 1/2c. raspberries to the mix. You sure have to be very gentle stirring them in but the marbling of colour was very pleasant. I, too, poured a lemon juice/icing sugar glaze over the still-hot-from-the-oven cake. It really does compliment the cake. I had no problem getting the cake out of the pan - I also followed the butter/sugar directions. I did let it sit for about 5 minutes first, though.
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Cooking Level: Expert

Living In: Milton, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 10, 2008
This blueberry pound cake was very good, and everyone who tried it loved it. I poured a lemon glaze over it. A new family favorite, and I will make it for all get-togethers in the summer.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 4, 2008
This cake turned out great! The only adjustment that I made was to add two BIG tablespoons of lemon curd that I had leftover. Gave it a nice lemony back-flavor. It came out of the pan just fine - I used a bundt pan. Perfect for a 4th of July picnic! Plans are to serve it with some sliced and sugared strawberries on the side and home made vanilla ice cream. Will definately make it again and again
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jun. 25, 2008
This was a great recipe, and I just used nonstick/flour spray, and it didn't stick. I would definitely recommend it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Apr. 16, 2008
This is one of the best pound cakes I've ever eaten. My husband loves it!! It comes out perfect every time and I'm not much of a baker. I've used less blueberries before and it was still good. I do put a lemon glaze on top after I take it out of the oven and it gives it a little extra UMPH!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Apr. 12, 2008
I really liked this recipe! This was my first pound cake, so I wasn't sure if it was something I did wrong, but this was a little more dry than I wanted. Was the batter supposed to be pretty thick? I couldn't really "pour" it into the pan, just had to spoon it and spread it. I also added a dash of cinnamon, and made a glaze out of fresh lemon juice, confectioners sugar, and a bit of cooking oil and poured over the cooled cake. Our family likes lemon a lot! I will definitely use this recipe again. I had no trouble getting the cake out of the pan using the 2 T butter and sugar.
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Cooking Level: Expert

Living In: Candler, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Apr. 5, 2008
Awesome! Use a bundt pan instead of tube to prevent dripping while baking. We like the instant frosting (butter/sugar) complete after baking. A keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 23, 2008
This recipe was a hit at my Easter dinner. The cake was moist and not to heavy. I will use again. Thanks!
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Cooking Level: Expert

Home Town: Sumner, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 6, 2008
I could have sworn I followed the recipe exactly...my cake "flopped"!! I'm laughing instead of being upset. Don't know what happened and have never had that happen to any of my cakes...however, I must say that I'm rating this a 4 because my kids and hubby were ranting and raving over the taste despite the funny look. They devoured it and even placed some in a bowl with vanilla ice cream. I will definitely try this again and hopefully it won't flop. (I always heard about cakes that fall but never thought it was really true.) Update: retried the recipe a while back with success...wonderful!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 5, 2008
This is a good cake...good, but not a 5 star for me and I love pound cakes. Those other reviews aren't kidding, this is THICK batter. You practically need a ice cream scoop to get it in the pan. I did have to bake about 25 minutes longer that the recipe stated. I used frozen berrier with no problems.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
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Reviewed: Jan. 28, 2008
Wow was this good! I used frozen blueberries with a great result. You will notice that the batter is VERY thick but don't be concerned. This is a very rich, moist, and flavorful cake. I topped with a simple powdered sugar glaze after it cooled.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 25, 2007
it was a well-liked cake however it did stick in the pan. next time i will use pam spray. its a an excellent change from chocolate etc all the time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 25, 2007
I GIVE A FIVE STAR AND MORE, IT WAS WONDERFUL. I BAKED FOR "THANKSGIVING" AND EVERYONE LOVED AND WANTD THE RECIPE FOR IT. I AM BAKING ANOTHER ONE FOR CHRISTMAS AND SSENDING ON TO MY "NEICE"IN IRAQ .TRY IT, YOU WILL LOVE IT AND WANT MORE. WONDERFUL, WONDERFUL. VIRGINIA WILMINGTON,N.C.
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GIN

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 9, 2007
this cake was great. i did bake at 335 and for 20 min longer. beautiful even crumb. not to sweet. delicious!!!!!!!!!!!!!!!!!!!!!!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 23, 2007
Definately a keeper!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 23, 2007
We used mulberries in this cake. We liked the sugary bottom and the flavour but found the cake to be a bit heavy-tasting.
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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 15, 2007
I thought this cake turned out to be terribly bland. It was moist and the texture was very nice, but I really thought it lacked flavor. Maybe adding some cinnamon or even a bit of orange zest would help - but it definitely needs a little something extra. I don't think I'd make it again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Jun. 4, 2007
This came out really nicely and everyone absolutely loved it. Next time I won't coat pan in sugar, though. I found that made it all a bit too sweet. Will definitely make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Apr. 8, 2007
i made this cake, it taste really good.
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mia

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