This cake is so moist and easy! It is delicious served as a coffee cake or as a dessert. The blueberry glaze makes it a very pretty cake, too.
This was a very rich and yummy cake. I used frozen blueberries and since I did not have the leftover juice, I just made a glaze from powdered sugar and milk. It was a hit!
Read MoreI made cupcakes (24) from the recipe - other than that, followed it exactly. Maybe because I expected so much from all the reviews, but I didn't think it was outstanding. Good, just not out of this world. Thanks for sharing.
Read MoreThis was a very rich and yummy cake. I used frozen blueberries and since I did not have the leftover juice, I just made a glaze from powdered sugar and milk. It was a hit!
This cake has everything. Totally delicious! I used a white cake mix, fresh blueberries, and put a lemon glaze on top. Wonderful!
I thought the cake was very tasty. I served this to my mother in law who liked it very much. We did make one change to the recipe I used lemon cake mix and instead of BLUE icing I added lemon juice. Nice flavour combination.
Awesome cake! I subsituted the vanilla pudding for Cheesecake pudding, I used the French Vanilla cake mix as suggested. I also subsituted the oil for applesauce and used fat free cream cheese. I used fresh blueberries. This was very good a definite keeper at my house!
This was moist and delicious. It didn't look too good though probably because the blueberry glaze was too blue for me. Next time I will try a lemon glaze instead. When I bake the cake I left out 2 TBSP of the sugar in the batter and next time will leave out all together. Not sure why it is added anyway the cake is very sweet. My guests all loved it. I felt sorry for the other dessert as people came back for seconds of this cake. I know this group of people well and I don't remember anyone eating seconds of dessert before. I just sent the recipe to one of them who asked for it too I had it again for breakfast and it was even moister this morning. I will definitely make again.
This is THE best recipe! Instead of using a Bundt pan, I made giant muffins! Still used the blueberry glaze! My family loved them! Outstanding recipe!!!!!!
This is FANTASTIC! It is very moist and yummy. I did everything exactly by the recipe. I will make it again and again!
This is was a fantastic cake! I used frozen blueberries, half in the cake, half for the topping. I pourred a little water over the remaining berries,strained them, then added sweetener and cornstarch to the juice, let it thicken on the stove, then added the blueberries. Great with icecream too!
i really liked the results. a tender moist cake that's not too sweet. i followed some of the suggestions and used lemon cake mix and lemon pudding. this makes a very thick batter, i had to add 1/4 c water or my mixer would have not been able to handle the thick batter. lemon lovers this is your cake!
This is wonderful! Its moist, its easy and its delicious! I have been requested to make this many, many times by friends and neighbors. thanks so much for the recipe! Oh, I use our frozen blueberries and just use lemon juice with powder sugar for the glaze
5 stars isn't enough. AMAZING. Moist, tender, tasty. I made with the exact recipe ingredients, but I didn't mix in the blueberries. Instead I coated them with flour and then spread them evenly in the middle layer, along with the cinnamon and sugar. Topped with rest of blueberries not put in middle layer and then sort of pushed them into the batter with a knife. Then topped with rest of cinnamon and sugar mix. The whole family LOVED this. I'm a cake decorator, and I have picky eaters who are used to eating the best, most moist cakes, and they LOVED this!! THANKS
I made this cake to take to work to celebrate our secretaries on their special day. It was so moist, everyone loved it!
I have made this cake four times, witht he fourth time being the best. It had too much liquid and, after experimenting, I ended up using 1/2 cup oil. I only made this cake with canned blueberries once. The absolute best is to use fresh blueberries, I used about 1 1/2 cup of fresh blueberries, reserving about 2 T. of blueberries and mixing them with a little water to make the drizzle icing.
The title of this cake makes it sound ridiculously hard. It wasn't though; don't let this intimidate you. My cake didn't turn out as beautiful as the picture :( probably because I didn't have a bundt pan. SO MAKE SURE YOU HAVE ONE! The very center of my cake wasn't baked that well; if it was a bundt pan it would have come out perfect. I really thought I would taste some cream cheese in the cake; but I barely did, which dissapointed me because I'm a cream cheese fan. After tasting the mixture, it was so sweet. Too sweet, if I may add. To lessen the sweetness and make it a bit more sour, I added some of the juice from the blueberry can and mixed it. Before adding the icing, I thought the cake would be kind of boring if it was all by itself + icing. So finally I decided to cut the cake RIGHT in the middle and add my own cream in there. I mixed sour cream with sugar (an old Russian tradition) and placed in the center. I put both sides together and it looked like a huge blueberry cookie! After, I added the icing; it turned out purple. The purple kind of intimidated people; purple icing on a cookie-like cake? Very strange. At the gathering, people were hesitant to try it, but everyone loved it! It was very sweet and moist, like someone said before. To conclude this review, if you're looking for a little more in this cake, I suggest the Russian creme (sour cream + sugar). This will definetly spice things up ! Hope this long review was worth it.
Absolutely sinful. I could easily have eaten way more than I allowed myself to eat! Pretty much followed the recipe to a T, except I used a tube pan. I also doubled the glaze recipe as it was such a pretty purple color and I knew it would look gorgeous on top of that cake! Thanks for a stellar, easy, quick recipe. I will be making this again!
This is a delicious cake, very moist and great with coffee. Trust me on this...use a cream cheese icing with a couple tablespoons of the blueberry juice instead of the glaze (the glaze is not good at all). I have made it this way several times, including for my husband's employees and it is so very good.
Excellent cake, so moist! I was a bit worried when the mixing stage came into play. The batter was so thick my mixer was having a hard time mixing. You will have to take a spoon and transfer the batter to the pan. Well worth the extra effort.
Great way to doctor up a boxed cake mix. I used about 3 tablespoons of the reserved blueberry juice to make the glaze. Two tablespoons were not enough to make the glaze drizzling consistency.
This recipe was devilishly good. I added about 2 cups of frozen blueberries, and only had lemon pudding, so I added that. It was awesome! I also made a powdered sugar glaze and then made a quick blueberry sauce.
I wish I could give this cake more than just 5 stars!!! It is soooo good. I followed the recipe all the way, didn't change anything. The smell while it was cooking was just soooo good. Couldn't wait to eat it and when I did all my expectations were met. Thanks so much!!!!
Moist and delicious! I would highly recommend making this at least one day, if not two, ahead of time. Pound cakes get better each day, and by day two this cake was so delicious! I made a thinner glaze and served the extra glaze in a small bowl alongside the cake.
Obviously the cake is as delicious as I thought. We were only 8 people and there were not even crumbs at the end! I used lemon cake and French vanilla pudding. There is NO NEED….repeat…NO NEED of sugar…(and I love sweet but this cake is sweet enough as it is!). I also used fresh blueberries and lemon drizzle. Next time I will use another type of pudding but definitely a keeper!
This was so good the 1st time around, that I'm making it again 2 days later, substituting canned dark cherries for the blueberries. Anticipating it will be just as good as the 1st one. I will definitely make this again!
I made this for DH to take to the office, they all rated it a 4. I had a piece and thought it was good, but a little on the bland side. Thank you for posting, will make again with some tweeking :)
I thought this was the best blueberry cake I have ever tasted. My husband and mother in law both loved it. The glaze was also very good. I will definitely make this again.
I have baked variations of this recipe numerous times over the past two years or so. Each incarnation of this recipe is devoured by everyone who comes in contact with it. My basic changes to the recipe are just out of preference: I use white cake mix instead of yellow, canola oil instead of any heavier oils, neufchatel instead of cream cheese, and I make a buttercream frosting instead of the glaze (save all of the strained blueberry juice from the can, whip some butter (1-1.5 sticks per your taste), add plenty of powdered sugar and a good portion of the blueberry juice, as well as a splash of vanilla extract--I mix it in the mixer until the taste suits me, then throw it into high speed to whip it up a bit). Another success has been to try different flavors like using lemon cake mix, lemon pudding, no blueberries, and using a blend of lemon extract and milk instead of the blueberry juice in the frosting. I've also done variations with strawberry and chocolate.
I am going to rate this a 5 star because of the ease and the taste of this recipe. Extremely moist and full of flavor. However I had to bake it 15 minutes longer than recommended. I have had compliments and reguests for the recipe which is always a good sign! I have also tried it with a lemon cake mix which is the way I prefer. I also used frozen blueberries. Delicious!
Outstanding! Instead of the canned blueberries, I did substitute about 2 cups of frozen blueberries tossed in a small amount of flour (I did not thaw before using). Other than that, I followed the recipe exactly. This is definitely one I'll make again. Thanks!
I got a lot of compliments on this cake. Very good and very moist. Like others, I experimented with the pudding/cake combo, using white butter recipe cake and lemon pudding. I also added some lemon juice to the water, substituted apple sauce for the oil, and omitted the sugar. To make the cake more visually appealing, I halved the batter, adding blueberries (and the 1/4 sugar and some kirch) to one half. I then layered the plain and blueberry batters, using a knife to marbelize. I then topped with a simple lemon/orange glaze. Another suggestion - to omit the creamcheese flavor, just substitute 1 c. sour cream.
Wow this is moist! I will make this again and again. My 5 yr old requested blueberry cupcakes for her bday. I made these into cupcakes and topped with a blueberry buttercream, perfect!
This cake was a little too sweet and rich for me. I brought it to a Thanksgiving dinner and most of it was gone by time I left, so I was happy to see that it was enjoyed. I think there was a little too much cream cheese. If I was to make it again, I would use less of it.
Beautiful presentation. I made this dish for a church function. It was terrific
What a great recipe! Don't let the thick batter worry you....turns out fantastic! I used fresh blueberries and raspberries and added a lemon glaze. Everyone raved about how good it was. Definitely a keeper!!!
Very good, very moist. Even my husband liked it and he doesn't like anything with cream cheese in it or anything that isn't chocolate.
This was very good!! The whole family just loved it!! Will definately make again. Thanks for sharing!
I made this cake for my daughters dance recital party! It was amazing! I omitted the extra sugar like some people recomended, and it was wonderful. I had two pieces left and people asked me if they could take them to eat for breakfast the next day!I didn't even glaze it, I just used fresh whipped cream on it. This is a definite keeper. Thank you for sharing!
This cake was wonderful and a big hit with my husbands friends. I used splenda instead of sugar and used apple sauce instead of oil. Will make it again for girls night!!
I made cupcakes (24) from the recipe - other than that, followed it exactly. Maybe because I expected so much from all the reviews, but I didn't think it was outstanding. Good, just not out of this world. Thanks for sharing.
Extremely good! Luved it.. luved it... my only swaps: I always use applesauce over oil because it is more moist & I used frozen blueberries because that's what I had. Will make again!
Very good, very moist. Made as directed except I used frozen blueberries because it is what I had. I used milk instead of blueberry juice for the glaze. Was well received. Thanks.
Very moist, and easy to prepare. It melts in your mouth. I made it for a friend's birthday and everyone loved it and wanted the recipe!
I made this for a group of my husband's friends and they loved it. The cake is extremely moist and very easy to make. I would perhaps try a variation of the glaze - maybe a cream cheese frosting with blueberry juice added.
This was so easy to make! I used frozen blueberries so when it came to the make the glaze i used milk and blue food coloring. Everyone loved it!
Great starting point for a moist, rich blueberry pound cake! You have to have fun experimenting with flavors in this one: I added 1 tsp. maple flavoring and 1 tsp. cinnamon, and the flavor combination was heavenly! I used a pudding-included cake mix to save myself a step. To make it healthier, I used 1/4 c. raw cane sugar (also affected the flavor; could sub. light brown sugar with the same effect), 1/2 c. unsweetened apple sauce & only 1/4 c. canola oil, and used low-fat cream cheese. We picked LOTS of blueberries last summer, so I used about 2 c. frozen instead of the canned (tossed with a little flour and cinnamon so they wouldn't sink). I added maple flavoring and a little milk to the powdered sugar to make a maple glaze, and came out with a to-die-for coffee cake!
This is a fantastic cake! I took it to a friends and came home with an empty plate. So easy and fast to make. Thanks Mignonne
This is an outstanding cake that is easy to make and is so delicious! I have made it many times and have always gotten great feedback. I plan on bringing it to a birthday party this weekend!
Best Blueberry Cake EVER! I have made it again and again with someone almost always wanting the recipe. I hardly ever put a topping on it as it is very sweet without. Even better the second day (if it last that long!) I use about two cups of fresh or frozen blueberries in place of a can of blueberries. Thanks for a great recipe:)
Very good! Moist and delicious. Will make again!
Great cake. Made it twice in one week. The first one, I used lemon instant pudding mix and the second one french vanilla pudding mix. Used fresh blueberries in both. Both cakes were really good but, my family preferred the one with the french vanilla pudding.
The description says it all.. "So moist and easy!" We've made this as cupcakes more than as a pound cake. Every time it's fabulous. Wouldn’t change a thing!
followed the recipe exactly, we loved it. i made with coconut pudding and pineapple, was great. made with choco-fudge cake mix &choco-fudge pudding with rasbarry-love it.
This cake was a huge hit with my Bunco group! I thought it was very easy to make and more importantly, moist and delicious. Don't be surprised (like I was)that the batter is a little doughy it comes out perfectly. I made a blueberry cream cheese frosting instead of the glaze...yum!!!
I took this cake to work for a birthday and everyone loved it! This recipe is a keeper.
ok i tweaked it..but this is a fantastic recipe..changes i made...used DH butter recipe cake mix-3eggs and 1stick butter, 1/4 cup oil...seperately mixed c/cheese sugar and 1 egg..used frozen blueberries. one layer of mix in pan and then dolloped creamcheese in added rest of batter..baked 50min drizzled with a powder sugar lemon glaze...results.... dense, moist..flavor is light with the blueberries and a slight cream cheese cake flavor ribbon thru it..at the end when you hit the glaze it pulls it all together for flavor...pretty in color and the band and hubby went wild over it!! this is a dense moist cake with a subtle blueberry flavor and kick from the lemon glaze at the end....OOMG!!
What an awsome cake~I did not change anything! My family loved it and ate it up. I have already had requests to PLEASE make it again!
WOW! I used a pint of fresh blueberries and a lemon cake. Next time I will add more blueberries for personal preference. This recipe is SO easy and SO delicious!
This was great! I used fresh blueberries and took a lemon glaze from a different recipe. It was awesome! Really moist. I brought it to work and the guys really loved it! They gobbled it down before lunch. This is probably the best cake I have ever made. I will make this again. I am also giving this recipe out to friends and family.
Oh this is HEAVENLY!! My 12 yr old daughter made this for me for mother's day! To make this lower fat, she used apple sauce for the oil, splenda for the sugar, sugar free french vanilla pudding mix and fat free cream cheese and left off the icing as it was WONDERFUL just by itself! We also used the blue berry juice mixed into the mix...DEFFINATLY will make again :)
Very good. Easy to make. I baked for 10min longer than called for. Served at a church breakfast. Didn't disappear as quickly because I didn't frost or ice it, I think. Used French Vanilla cake batter as suggested.
I've made this one 3 times now and each time I've gotten great reviews! I've wanted a lemon-blueberry flavor, so I substituted a Pillsbury lemon cake mix and omitted the pudding. Icing was just powdered sugar, milk, lemon extract. It was great! Will use many more times! Thx for the great recipe! **UPDATE** Accidentally left out the sugar, too, and I love how it's a simpler flavor and not so sweet! I'll be omitting the sugar and pudding in the future. Love it!
I used a white cake mix, no sugar, applesauce in stead of oil, fat free cream cheese, and fresh blueberries. This cake turned out dense, moist and delicious. It is great without even adding an icing. I just sprinkled it with powdered sugar, and we all enjoyed it for dessert tonight.
Love this recipe! I prefer using lemon cake mix and fresh blueberries. Mmmm!
I baked this cake three times within two weeks and each time it turned out delicious; family, church members, friends, and co-workers loved it. Though, I made one adjustment to the recipe, I used ICBINB instead of oil which made the cake lighter/fluffier; the first time I baked it with oil and it was too heavy/rich. However, I love the taste and will definitely keep this recipe in my recipe box.
Very easy to make despite the fact the batter was soo dense it burned the motor out of my hand mixer!!! I made a lemon glaze instead of the blueberry on and that plus the cake itself was way too sweet!! Probably wouldn't make this again.
This was one of the very few times I felt that the reviews were a little too favorable. While this cake was okay, it was far from stupendous. It just tasted like cake mix cake when it was all said and done. I followed the recipe exactly, and I just don't think it was worth the effort to make it. I served it along several other recipes from this site, and it was the only thing that wasn't totally gobbled up. Despite all the cream cheese, etc., I felt that it was really dense without too much moisture. I was really excited about the opportunity to use a mix instead of making the cake from scratch, but I'm going to try one of the recipes from scratch next time. So . . . basically . . . not awful . . . and definitely not awfully impressive.
Very good - next time I would cut out the extra sugar - it was sweet enough without it.
This was wonderful! I used lemon pudding instead of vanilla and used fresh blueberries. It did not even need a glaze! I did serve it with whipped cream! Definitely a keeper!
Excellent cake! I used fresh blueberries and it turned out great. Also, I used a mixture of butter, powdered sugar, and a dash of milk and almond extract for the glaze and it was great with the cake. My father in law went back for a third piece so I'll definately be making this one again.
great recipe, the cake was moist and pretty, it really was difficult to leave it alone...
Can't say enough about this creation! Moist, light, fruity. I also used French Vanilla cake mix. I mixed 2 boxes of each lemon and vanilla pudding and measured out half the portion. I used drained, thawed frozen blueberries and made a glaze of powdered sugar and lemon juice. Very delicious! And of course, easy :-)
A great recipe! Very moist, my friend who never eats cake had three pieces because he liked how moist it was. I used fresh blueberries, French Vanilla cake mix, and Cheesecake pudding. It turned out great and had excellent flavor!
I was a little disappointed because I was really expecting this to taste more like pound cake instead of just yellow cake mix with blueberries.
I used frozen blueberries. I also added a box of lemon jellow to the batter. SOOOOO good!
This was incredible! One of the best recipes I have come across from the site. I added a little fresh lemon juice to the glaze but other than that kept everything else true to the original!
i thought this was pretty good, but i thought the blue icing was a little strange looking. i probably will just use milk with the powdered sugar if i make it again.
I made this cake twice. I used fresh blueberries both times. The second time I made it, I did not put in the additional 1/4 cup sugar that is called for. I liked the cake much better, it does not need the additional sugar, as the cake mix & pudding mix already has so much. This recipe is definetly a keeper!
Made this last night; the store did not have canned blueberries so I used fresh ones; for the topping I put some aside and pured them; added a little water & conf. sugar. Turned out great.
Used frozen blueberries instead, and also used a tad less sugar. Very good and very moist!
This was delicious! I brought it to a party and everyone loved it. I did not think you could taste the cream cheese, which was ok with me. It was a very dense cake, it tasted very much like a muffin to me. I noticed that the batter was extremely thick and beating it for 4 minutes almost wore out my hand mixer. Next time I would add a little more water to prevent this, I do not think it will hurt the recipe.
This recipe is incredible! I made it once and after that it was requested again by the most epicurious in my family. The only thing I added was almond extract to both the cake and glaze. It brought this cake to a whole new level!
Scrumptious as part of a brunch table. Just served this to a bunch of good cooks and they all agreed this recipe is a keeper. By the way, I used lemon pudding and fresh blueberries and a sprinkle of powdered sugar on the top--delicious.
I made this for Christmas dinner and still have 7/8 of the cake left. It seemed way too sweet for our liking. None of my guests liked it either.
I made this 11/6 for my Boss' b-day. She loved it! She couldn't stop eating it. It was wonderful. Not hard to make, which I like, and it was moist, another plus. No complaints. This is a keeper.
this recipe was good. I would probably add a lemon glaze on top next time. I have also made it w/ lemon cake. I did bake this at 350 for 45 minutes.
For using a boxed cake mix, this is REALLY good! Very easy to make, and so moist. I did add a bit of milk before folding in fresh blueberries, as the batter was way too thick, and I knew my blueberries would get smooshed. This was a good call, and the cake turned out great. I topped it with a lemon glaze (powdered sugar with fresh lemon juice). The Bunco ladies loved it! It was my little secret that I used a box cake mix (shhh . . . don't tell anyone, and they'll never know)!
This cake is soooo good!! I omitted the white sugar altogether, but I did add about 1/8 cup of brown sugar. I also added the zest and juice of one whole lemon to the batter. I used the zest and juice of one lemon and some powdered sugar for the glaze... it was a hit! I will definately be making this again!
