Reviewed: May 21, 2012

Took this to a potluck dinner- everyone loved it. A nice and different way to use blueberries. Be careful to not over bake pound cakes, I took mine out around 73mins or so, but started checking before then. Thanks for sharing!

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Reviewer:

MHBMHB

Reviewed: May 14, 2012

Very yummy, I will be making this again! I followed recipe to a tee and woulnd not change a thing!

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Reviewer:

sunshine

Reviewed: Apr. 5, 2012

I used more berries then recipe called for and oat flour instead of all-purpose. Everyone loved it!

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Reviewer:

cdfarm

Cooking Level: Intermediate

Home Town: Plattsburgh, New York, USA

Reviewed: Mar. 27, 2012

I have made this recipe a number of times and it is so good. The only thing I do differently is I use a bundt cake pan. It cooks more evenly .

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rachj

Reviewed: Mar. 19, 2012

I had a problem getting the cake out of the pan. I used a bundt pan and greased it with Pam. When it came time to remove it from the pan I used a knife to loosen up the sides and the middle and when I turned it upside down it completely fell apart. Took it into work for a birthday celebration. My coworkers loved the way it tasted. Just didn't look very good. Any suggestions on why it might not have come out of the pan?

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titchee

Reviewed: Feb. 20, 2012

I'm finally getting around to rating this recipe. I've used it numerous times, and have always liked it. Then I noticed another recipe on this site; Blueberry Sour Cream Pound Cake. After reading through the ingredients, it's basically this cake with a cup of sour cream added in and different extracts. So, I added a cup of sour cream, a teaspoon of almond extract, and extra blueberries since I had 2 cups and didn't want to waste any. Wow, it's noticeably better this way - a combo of the 2 recipes. YUM.

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Reviewer:

elsa

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Baltimore, Maryland, USA

Reviewed: Feb. 18, 2012

The cake is a bit on the heavy side, but very tasty. I used frozen blueberries instead of fresh, but it worked very well. Don't get nervous by how think the batter is, it bakes up very nicely.

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