Reviewed: Apr. 24, 2012

Very good. I also omitted the butter flavoring, since I didn't have any, and used more blueberries. This is wonderful and very moist.

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Reviewer:

Sallyjack

Reviewed: Jan. 23, 2012

This will be a favorite! A delicious pound cake, and my husband loved it. I added a lemon glaze, which was amazing. The only change was that I didn't separate the eggs, made sure the eggs and sugar were creamed well, and cooked for an additional 10 minutes. Absolutely yummy!

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Reviewer:

Karen

Cooking Level: Intermediate

Reviewed: Dec. 24, 2011

This is THE BEST pound cake I have ever tasted!!! Pound Cake is my favorite cake!! Blueberries are one of my favorite fruits to eat. The combination is out of this world!!! Thank you soooo much for this recipe!! I first made this in 2009 and have been making several every year with fresh picked blueberries and frozen ones. It makes no difference in the taste. It is absolutely divine!!

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Reviewer:

Karen D

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Eatonton, Georgia, USA

Reviewed: Oct. 30, 2011

My family thought this was good, but I guess I was hoping for more of a desert pound cake than a breakfast/brunch cake. I thought it was going to be more moist than it turned out. Still it's a base I may tweak in the future.

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Reviewed: Oct. 22, 2011

I have made this recipe exactly as written several time and it is wonderful! Lots of great comments when I make this one. Thank you for the recipe!

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Reviewer:

newgirl98

Reviewed: Oct. 13, 2011

Finally a pound cake that does not have a cake mix as a base but separating the eggs and folding in the whites gives much lighter and better texture. Nearly always the cake in this type of cake

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Reviewer:

EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

Reviewed: Jul. 4, 2011

This cake was very moist and delicious. I did follow the other reviewers recommendations and cut back on the sugar - I used 2 1/2 cups. I also substituted lemon extract for the butter flavor and added 1/2 tsp of cinnamon!!! Yum. This is a great summer dessert and a good way to use fresh blueberries! I will definitely make again!

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Reviewer:

Amber

Reviewed: Jun. 20, 2011

Another winner at Father's Day/Dad's birthday dinner! Everyone loved it! We're in the thick of blueberry season here, and i'm thinking of ways to use this year's crop. This was it! I didn't have butter flavoring, so I used 1-1/2 teaspoons each of vanilla/almond extracts, and it was fine. I also made a spiced blueberry sauce for extra heavenliness. Another delicious recipe - thanks!

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