Better-Than-Starbucks® Blueberry Pound Cake

I made this pound cake in a bundt pan. Took just under an hour set at 325. I only added a cup of white sugar and would increase to 1.5 cups (no sweeteners) next time. I also used the same amount of vanilla and almond extract 1.5tsp). A versatile moist cake - eat as is or add a fruit or lemon glaze, or dust with powdered sugar.

I used all white sugar, no Splenda. It was really good and my family liked it. The cooking directions were a bit weird, since there was no change in temperature and no instructions to cover the cake after the initial time. I cooked mine for 50 minutes and it was just fine.

I love Starbucks so I had to make this pound cake. I loved the taste of it so much. Definitely 5 stars!

didnt use splenda and increased white sugar to 1 and 1/4 cups. I also eyeballed the blueberries. Yummy, more like a crumb cake but the bomb!

Like others I used all sugar in lieu of sweetener. I also used lemon extract in place of the almond extract. I baked it in a 13x9 pan. I poked holes in the still warm cake with a meat fork and made a glaze out of 1 1/2c conf sugar and 3 tablespoons lemon juice, spreading it on the warm cake. Also used fresh blueberries. Baked at 325 for 50 minutes

8.10.19 ... https://www.allrecipes.com/recipe/246818/better-than-starbucks-blueberry-pound-cake/ ... I haven't had or even seen this at Starbucks. Mine doesn't look like the photo or taste like pound cake. It's good, but not pound cake; too buttery & light. The photos look like cake.. Strange. 'Only change was reducing sugar to 1 1/3c & regular ole salt to 1t. Oh, I used 2c fresh berries; half margarine, half butter. That shouldn't be a big deal. Mystery! I baked at 350 for 20 minutes & 325 for 25. It's so moist it'll need to be eaten quickly or refrigerated. A firm when set lemon drizzle on top would be nice for looks. S liked.