Oh my, this cake was outstanding. I made it for a ladies brunch. It had an intense blueberry flavor. The texture of the cake was very, very moist and melt in your mouth delicious. I didn't measure the amount of blueberry juice I used for the glaze, I just added it in until I got the consistency I wanted. Turned out perfect. Thanks 1Steve.
A terrific and easy cake- I used tofutti cream cheese in place of the real thing, and it was delicious. Forget about making the frosting with the bluebery juice-there is too much juice and all that happens is that you get sugary blueberry juice. I used 2 cups powdered sugar and added a few tablespoons of blueberry juice to produce a wonderful glaze. I also made it with a dusting of powdered sugar.
I was trying to use up some blueberries I had in the freezer, and gave this recipe a test run. It was very good, and easy. I added about 1/8 cup of cake mix to the blueberries before mixing them in, so they wouldn't drop to the bottom of the pan. I also had to bake this for almost an hour, not the 30 minutes as posted. All in all, worthy of a repeat!
Used a lemon cake mix because I love lemon and blueberry. It was amazing and got rave reviews from all who tried it.
This was excellent!! I used fresh blueberries. "It will be thick" is an understatement - I almost burned up my mixer! So to offset that, I splashed in some half and half until it loosened up some. Since I wasn't using canned berries, I just made a glaze from confectioner's sugar, milk, and almond extract. Also, it took about double the time to cook - about an hour. The results are very worth it, though!
In her review Claire says that she had to "bake this for almost an hour, not the 30 minutes as posted" The recipe as posted does not staid fastly say 30 minutes. It says "30 minutes or until done" There is a reason for that as there is no way to know how much juice a particular batch of berries will retain after draining. The juicier the berries, the longer time it will take to dry up the liqid as the cake bakes. Also the recipe calls for canned blue berries, not frozen. While I think Claire's idea of using up the berries she had in the freezer was excellent, I also think that if they were still frozen or even refigerator cold, the cake would take longer to reach optimum internal temperature while baking. This again would increase the baking time. I think adding a little of the cake mix as she did to the blue berries to stop them from sinking was an excellent idea.
This bundt cake really is good, but for some reason or another mine turned out REALLY sweet. I guess that this is because of the cake mix I used (Betty Crocker Super Moist). I was planning on making the glaze but decided not to once I realized how sweet it was. The texture of it was really yummy and very moist. Also, mine was done after 45 minutes.
My DH really liked this cake, and so did I. I used frozen blueberries that I thawed in the microwave, and am so glad I did. Much better than the canned stuff! Thanks for this easy yummy recipe!
This was very good bundt cake! I couldn't find canned blueberry's so I bought a 16oz package of frozen. I thawed out about 2 cups in the microwave, (that left me with about over a cup left for something else) and I got about 2 tbsp of juice for the icing. I thinned the icing with heavy cream. Mine was done baking in 45 min. Thanks for posting this recipe, we really enjoyed it!
I can only find blueberry pie filling in a can but it makes the cake too sweet. Use fresh blueberries instead.