Reviewed: Jun. 15, 2008

Excellent! I altered the recipe by using 3 eggs in the crust (instead of one) and using vanilla. For the topping, I only used 1 egg and 8 oz. of cream cheese. when I placed the blueberries, I sprinkled with cinammon and a little fresh grated nutmeg. This turned out beautifully and was so yummy.

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Patria227

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Reviewed: Apr. 22, 2008

I made this with canned blueberries. I thought it came out really good. I also used low-fat cream cheese with only one egg. Will definately make again, can't wait to try it when fresh blueberries are in season.

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bostoncook

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Cape Cod, Massachusetts, USA

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Reviewed: Mar. 6, 2008

These "bars" turned out more along the lines of a tasty cobbler. It is pleasing to the palate, and my family will eat it, but it is definitely not the cheesecake like pastry that I was expecting. I will attempt to make again some time and see if I did something wrong this time.

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MamaTasha

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Reviewed: Feb. 15, 2008

I should've trusted my gut and listened to Robert, Rosaline and ATARAXICA. But, I had 4 oz of cream cheese to use up and GOBS of blueberries. I did heed the warning about "Almond'ness" - and did half & half Vanilla & Almond Extract, where called for. Didn't help. The topping didn't resemble cheesecake at all in any form. Had an "Eggy" taste that just overtook any other flavor. Totally deceiving, as it smelled sooo good when baking. Don't waste your time or ingredients.

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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Aug. 17, 2007

This was actually very good. I made this because I had blueberries in the fridge..fresh ones that I knew were going to go bad if I didn't do something! I also needed to take a dish to a party. So, I made these. I have yet to go to the party, it's tomorrow and I made these tonight. I mixed mine up too, with the topping, with oats, cinnomin, pecan halves, brown sugar and a little flour just put this on top of the cream cheese topping and viloa! It baked a while, but I had my husband try it and he liked it. I made sure he wasn't just "lying" ..lol. I would make this again, although a little on the fatening side, but my family owns a resturaunt and most are over weight anyways, including me just a bit, so I am sure they will love these tomorrow. Thanks!

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baubon

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Reviewed: Jul. 23, 2007

We didn't think this tasted anything like cheesecake. I usd the amount of almond extract called for and felt it was too much almond flavor, it seemed more almond than blueberry flavor. It was better the first couple of days and got soggy when covered. Instead of a 9 x 9" pan I used a 28 x 18 cm pan and it wasn't too thin.

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CURELOM

Cooking Level: Intermediate

Living In: Spokane, Washington, USA

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Reviewed: Jul. 19, 2007

They were okay but they didn't have a lot of flavor. When eating them I couldn't help but think I forgot something.

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beckyjo28

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Reviewed: Feb. 8, 2007

DeeeLish....excellent taste and texture, I will make again and again. thanks for the recipe

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Jacquie

Living In: Kentville, Nova Scotia, Canada

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Reviewed: Aug. 22, 2006

These blueberry bars are great! I added a little bit more cream cheese (1/2 cup) as someone suggested and more blueberries. I highly recommend this recipe!

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northbayrunner

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Reviewed: Aug. 16, 2006

My family loved this recipe. The only thing I did different was to add a little sugar and cinnamon on top of the blueberries. There are not like bars, more of a coffee cake, but a great taste! YUM!

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jessibird

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Reviewed: Jul. 29, 2006

this was very good. i doubled the recipe and put it in a 9x13 pan and baked it 70 minutes. turned out wonderful. thankx

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granny bird

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Reviewed: Jul. 19, 2006

Very tasty! I used less sugar, butter instead of shortening, vanilla instead of almond, half wheat flour, 2 cups blueberries, and cooked for 5 minutes longer. They are more like cake or pastry than actual bars.

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J.Jurasin

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Reviewed: Mar. 26, 2006

I used butter instead of shortning, and I increased the cream cheese to 1 cup. I also added a crumb toping of: 1/2 cup sliced almonds 1 cup flour 3/4 cup oats 1/4 cup brown sugar 1 tsp nutmeg 1 tsp cinnamon 1/2 cup marg 2 tblsp whipping cream and just used my fingers to mix it till crumbly and sprinkled it over the top. Really good!

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Jul. 29, 2005

These bars are absolutely delicious. They are not cheesecake like, they are more like a cake with a cheesecake topping. My family loved them. I've already made them 3 times.

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SM

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Reviewed: Jul. 14, 2005

Despite carefully following the recipe and making sure not to overmix or overbake, these did not turn out as I expected at all. First of all, they did not taste like cheesecake (much to my dismay). Secondly, they're not really what you would expect of a traditional bar cookie...the crust turned out to be very cakey, and the fact that the topping kept slipping off didn't help much either. I would not make this again, nor would I recommend that you wait an hour hoping for something good out of this.

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ATARAXICA

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Reviewed: Sep. 19, 2004

Everyone who's tried these has loved them!!!

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AC14836

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Reviewed: Aug. 17, 2004

Wonderful - I even messed up the recipe the first time and my husband loved them - he liked them even better when I got it right!

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Grannyn

Cooking Level: Expert

Living In: Luck, Wisconsin, USA

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Reviewed: Jul. 11, 2004

I tweaked this recipe a bit...I used 8oz of 1/3 less fat cream cheese, a pint of blueberries and vanilla instead of almond. More cheesecake like on top, cake-like on the bottom, like a pastry.

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Sugaree

Cooking Level: Expert

Home Town: Union, New Jersey, USA

Living In: South Plainfield, New Jersey, USA

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Reviewed: Aug. 15, 2002

Not impressed with recipe. Too many other recipes out there that are great. Certainly did not taste like cheesecake. Edges crusty and rest cakelike...even used an airbake pan. Would not make again.

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