I made this recipe with all the adjustments that people suggested: -rolled blueberries in flour/brown sugar/cinnamon mixture -added cinnamon -Traded butter for Oil and then added 2 T. canola for texture. I made them in a muffin tin and they slide right out if you butter and flour the tin well. About 22 minutes or until they're golden brown and a toothpick comes out clean. My family loves them and my boyfriend eats them like skittles. Definitely a recipe to try.

To me, this tasted mostly like a yellow cake with blueberries added. Not a bad taste, but not what I was hoping for either.

This recipe is delicious. It's good with fresh, frozen, or canned blueberries. I make it all the time.

I used butter cake instead of yellow. My family has inhaled 4 of these cakes in 2 weeks. I also used frozen blueberries which I had to thaw and drain so the cake wouldn't be too wet. This recipe is delicious!

Used french vanilla cake mix instead of the yellow cake mix. It turned out great!

Amazing recipe! I did use french vanilla cake mix and a pint of blueberries. I will be making it again. Thanks!

i love the taste and texture. moist, tender but it did not raise very well. because of the taste, i will make again but will try another kind of cake mix. i used a brand name cake mix too. please give this a try.

Awesome cake, everyone loved it!

I've made a few pound cake recipes from scratch, and this recipe does NOT even come close! Although it is moist, it is light and spongey in texture. Pound cake is heavy and dense. You need to use fresh blueberries to if you decide to make this to give flavor. I did use a french vanilla cake (what I had on hand). I subbed 1/4 cup of melted butter for the oil. Make to sure grease and flour the pan very well for it not to stick.

My son loved it, but he loves anything that looks like cake... Not quite what it's chalked up to be... not worth another go.

This was good, but a little dry for my taste. Will try another recipe

Good. Not a wowee wow wow. But good.

I used Lemon cake mix, butter instead of oil and extra blueberries. I work with people who bake alot and this was a hit. My husband's coworkers also loved the one I sent with him. Used the Vanilla glaze which was perfect for this. It did need longer baking but that's not a problem. I baked just until toothpick came out clean. Easy, practically foolproof and very adaptable to types of cake mix and flavorings. Update: We tried this with vanilla/white cake mix. Really preferred the lemon cake mix.

Great desert for after a BBQ!! I bought some blueberries because they were on sale and then, I didn't know what to do with them! I used some in a fruit salad for the family BBQ, and then I found this recipe and realized I actually had everything I needed on hand (well, except the bundt pan, so I an used angel food cake pan, which turned out just the same). This cake was very, very easy to make and came out perfectly moist, with just the right amount of lightnes and sweetness to top off the burgers that we gorged ourselves on. I followed the recipe exactly but I did have to cook it a little bit longer, but that may have been due to my mother-in-law's oven, not the recipe. Without even having a glaze, this cake disappeared in an instant--didn't even make it to plates, everyone just ate it right out of their hands, barely even dropping a crumb! Terrific!

I substituted the oil for 1 stick of non-salted butter plus 2 T of canola oil, and I increased the vanilla extract to 2 teaspoons. I, too, followed the suggestions of others and dusted the blueberries in flour. It turned out FANTASTIC! My kids don't like fresh blueberries, but they gobbled this cake up in minutes. Thanks for sharing the recipe!