Reviewed: Sep. 2, 2009

UPDATED REVIEW: Made these again, with 2 cups of frozen (freshly picked) blueberries and one bar of 1/3 less fat cream cheese with 2 eggs. Fantastic. I brought them to a girls beach weekend for breakfast and my friends raved over them! A keeper! **************************************** These were OK. I messed up the recipe because I didn't have enough cream cheese. 4 ounces with two eggs was very liquidy and I was worried that it would taste eggy. I went ahead with the recipe anyway, and although it didn't come out the way it was supposed to, it wasn't bad. I'll give it another try, and use a full bar of cream cheese next time, and maybe just one egg. This is one of those recipes that needs to be tweaked a bit!

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marcy

Cooking Level: Intermediate

Home Town: Lehigh Valley, Pennsylvania, USA

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Reviewed: Aug. 25, 2009

These weren't bad. My blueberries sank to the bottom, but it didn't alter the taste at all. It was a nice experiment though.

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Christina

Cooking Level: Intermediate

Living In: Roanoke, Virginia, USA

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Reviewed: Aug. 24, 2009

My family loved these! Do to previous comments, I put the bottom layer in a 9x13 pan, doubled the blueberries and doubled the top layer recipe. This evened out the layers for us.

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CRALLIT

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Reviewed: Jul. 29, 2009

made with 1 cup extra blueberies and extra sour cream and it was excellent - it baked up beautiful and was outstanding - made it for 24 servings and did in 9x13 and 9x9 dishes - great also with fresh blueberries - tks tks tks, norm

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NORM2

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Reviewed: Jun. 27, 2009

We made these with lemon extract instead of almond extract (nice touch), and used 8oz. of cream cheese. The thick "base" was very much like my grandma's cake-like fruit cobbler. The "topping" was not nearly as cheesecake-y as I would have liked, and wasn't as thick of a layer as I think it should have been to warrant the term "cheesecake". The family enjoyed it as a breakfast dish, but it was not at all what I expected. After re-reading the recipe, I should have recognized it as a cobbler-y base. I probably won't be making it very often.

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inspectigator

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Reviewed: Mar. 25, 2009

Hmm. I'd agree with the statement of them tasting like blueberry cheesecake if the layer of cake on the bottom wasn't so thick, and the layer of cream cheese on the top wasn't so thin. They're ok, just not really what I was looking for.

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WeirdAuntMartha

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Hopkins, Minnesota, USA

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Reviewed: Mar. 10, 2009

This recipe has some issues. I ended up using 2 eggs for the crust, and 2 eggs for the topping, as well as a whole 8 oz package of cream cheese. I had my wife take them to work, and everyone seemed to love them. Highly doubt I will make again. The dought was serverly dry.

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Jaswany

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Reviewed: Mar. 6, 2009

Added cream cheese to the crust part on accident, but made a very tasty breakfast/coffeecake!

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NewGasCookah

Cooking Level: Intermediate

Home Town: Edwardsville, Illinois, USA

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Reviewed: Feb. 22, 2009

Nice! I also increased the blueberries. I didn't have almond extract so I used lemon, a little less in quantity because didn't know how strong it would be. That added a very lovely flavor. They are not too sweet, just right. Next time I think I'll cut down on the amount of crust to let the berries shine through more. And cinnamon? That would be a great touch too.

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PEARLIE5

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Reviewed: Jan. 31, 2009

Very good! I used 1/2 cup butter instead of shortening, 2 cups of berries and 8 oz of cream cheese. First I tasted it after 30 minutes from oven and didn't like it !!!! But as all cheese cakes, it should stand for at least 1 hour before eating (my opinion). When my guests arrived it's been 3 hours since cooking and I reheated it. Tasted really good!!! Will do again. Thank you for the recipe!

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Panyanka

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Reviewed: Jan. 17, 2009

These were cakey and not cheescake-like at all, IMO. They were good, but not great, and I likely won't make them again. Thank you for sharing.

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JSAVIDGE

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Reviewed: Dec. 8, 2008

These bars are super yummy! I added 2 1/4 cups of blueberries and a bit more sugar into the crust batter. My family LOVED this recipe. I will certainly make these again for my next gathering or for a fun weekend project!

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KYLEE427

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Reviewed: Nov. 9, 2008

This was excellent. Used freshly picked blueberries! The only change I used was vanilla extract as i didn't have the almond. very good!

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JOANNBAKER

Cooking Level: Intermediate

Living In: Flushing, Michigan, USA

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Reviewed: Sep. 7, 2008

Very good! I increased the amount of blueberries to 2 cups and also increased the cream cheese to 8 oz., using 1/3 less fat version. It turned out tasty without being too sweet; a nice change from cheesecake topped with cherry pie filling. It's a keeper.

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SWAPS55

Cooking Level: Expert

Living In: Highland, Illinois, USA

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Reviewed: Sep. 5, 2008

Excellent!Made no changes to this recipe. I read one of the reviews where they added a crumble. Fantastic! I tweecked the crumble to 1/2 cup flour, 3/4 cup oats,3/4 cup brown sugar,1 tsp nutmeg,1 tsp cinnamon, 1/4 cup butter and 2 tbsp whipping cream. Also added lemon zest to chese mixture and a sprinkle of cinnamon over blueberries. Will make this again. Thanks.

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Rina

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Reviewed: Sep. 1, 2008

MY FAMILY LOVED THIS IT WAS ALL GONE IN ABOUT 30 MIN,I DID NOT USE AS MUCH SUGAR AS CALLED FOR DUE TO MY FAMILY NOT SO BIG ON SWEET THINGS!SO GOOD WITH A GREAT CUP OF TEA.

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sue

Cooking Level: Intermediate

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Reviewed: Aug. 25, 2008

I made this recipe for a crowd of veterans as a breakfast treat. It was gone immediately. Instead of blueberries, I used frozen (thawed) strawberries. VERY GOOD!

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Hawaii Tutu

Cooking Level: Expert

Living In: Pahoa, Hawaii, USA

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Reviewed: Jul. 16, 2008

wonderful stuff! Kids and hubby inhaled them - it was easy to make and looks pretty when cut up for serving.

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Tamena

Cooking Level: Expert

Home Town: Neshanic Station, New Jersey, USA

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Reviewed: Jul. 15, 2008

I tried this using vanilla instead of the almond extract which I didn't have on hand. First oops. I also tried the topping as one review stated. Just not my favorite. I might try again and follow the recipe as listed.

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Nancy

Cooking Level: Intermediate

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Reviewed: Jun. 28, 2008

This recipe called for way more almond extract than was necessary. The crust is more cake-like than crust-like. I would have preferred a crustier crust. The recipe also does not call for enough of the cream cheese topping. I used the entire package, not just 6 oz. and it was barely enough. The recipe is okay, but far from great.

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PUNKYDAISY

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