Blueberry Bundt Cake

From: sweetcakes

On Nov 16, 2009

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!

From: ShaGun

On Oct 13, 2009

This was easy and tasted fine. It tastes just like it is: a box cake mix cake with blueberries — only slighly more dense.

From: 1Steve

On Jan 21, 2003

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.

From: ratherbeswimmin'

On Mar 16, 2003

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.