Reviewed: Oct. 16, 2009

These are awesome! Me and my 6yo made them and I loved them (he wouldn't try them, go figure) we had to make a few adjustments for what we had on hand. We used lemon juice which we doubled for the lemon extract and I was short 1/4 cup of ricotta so we threw the ricotta with 1/4 cup of cottage cheese in the mini food processor and ground it up. Worked out very well for us and this is a good recipe if you have some extra blueberries on hand.

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Sep. 21, 2009

Since some said the cake was not sweet enough, I added extra sugar in both the bottom batter (used 1 cup total) and the ricotta batter (used 1/2 cup total). I also sprinkled some on top of the cake before placing in oven to give it a crunchy top. I also used frozen blueberries since some said it was dry. With these changes, I thought it was sweet and it was very moist. As far as sweetness goes, it is a matter of preference. I think I would have liked it with less sugar also.

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ANGCHICK

Cooking Level: Expert

Home Town: Hamilton, New Jersey, USA

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Reviewed: Sep. 19, 2009

These were excellent with the following changes: For those who said the bottom crust was dry - be SURE and beat this batter as directed - 1 minute on low and 1 minute on medium. Then, I used 1 16 oz bag of frozen blueberries (partially thawed), 1/2 cup sugar and 3/4 cup of Ricotta and 3/4 cup Mascarpone cheese. Baked in 9 x13 at 350 for exactly 52 minutes. Also - use lemon extract instead of juice, the flavor pops! These were yummy and moist.

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Sheryl

Cooking Level: Expert

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Reviewed: Sep. 19, 2009

Sorry, didn't live up to my expectations after reading the other rave reviews. Too vaguely sweet & bland -- no real taste of its own (to me). Still, happy I tried it and thank you for posting it.

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eatyourveggies1

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Reviewed: Sep. 18, 2009

Made these exactly and they came out very yummy! I doubled the recipe and baked in a 9x13 pan for 60 min. It only browned around the edges but didn't affect the taste. I will make these again!

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Diva

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Reviewed: Sep. 17, 2009

These were very good. My husband tasted them and smiled at me. I followed the recipe exactly except for adding a teaspoon of cinnamon in with the flour mixture. This is a keeper!

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Terri's Best Recipes

Cooking Level: Expert

Home Town: Philadelphia, Mississippi, USA

Living In: Spring Hope, North Carolina, USA

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Reviewed: Jul. 17, 2009

Delicious! And very forgiving! I made several substitutions because of what I lacked/had on hand (prune butter for shortening, confectioners&brown sugars for white sugar) and it was still moist, fluffy and phenomenal. My preschooler, 6-year old, and teenager all asked for seconds.

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mattswife1123

Cooking Level: Expert

Living In: Toms River, New Jersey, USA

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Reviewed: Mar. 3, 2009

Yummy. I added a little extra sugar because some people said it was bland but I don't think I even needed to. We couldn't wait for them to cool before eating them but they were great right out of the oven!

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Stacy

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Reviewed: Feb. 22, 2009

Very moist and perfect with a cup of tea in the morning.

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jtck

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Reviewed: Feb. 13, 2009

I thought it was dry, but i'm not a very good baker, so it was probably my fault. Generally i thought it was pretty bland, but i used dried blueberries (what i had on hand) so maybe they didn't give as much to the flavor game as fresh ones would have.

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mcintyr1

Cooking Level: Expert

Home Town: Eagle, Nebraska, USA

Living In: Grafton, Wisconsin, USA

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Reviewed: Jan. 25, 2009

This is a great recipe. I grow blueberries so I am always looking for another way to use them. The cake is very moist and the taste of the blueberries really comes out. The only change I made was to add 1/2 t cinnamon to the ricotta mixture.

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ruby6028

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Reviewed: Jan. 22, 2009

Very good. I just made this recipe substituting butter for shortening. The cake part is my favorite, but I'm a liitle disapointed in the toping. It wasn't as creamy as I had hoped. My room mate loves it though. All in all a good recipe. Thanks!

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Eliot

Cooking Level: Beginning

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 29, 2008

Sorry but we did not enjoy this recipe very much. We did not think it was dry but we just were not thrilled with the taste. Thanks for letting us try.

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LESLEYfromWI

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Reviewed: May 19, 2008

Wonderful! I found this recipe easy to make and delicious. It was made according to the directions with the exception of using w/w flour and raw sugar as this is all I had on hand but it still came out great. I will definitely be using this recipe again.

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cj

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Reviewed: Apr. 15, 2008

I don't know how other reviewers got results that they describe as "dry" and "bland". I made this today and it came out SO moist and tasty. I used orange extract since I didn't have lemon, and frozen berries. Love it. Will make it again. The two different layers are both delicious and it formed a yummy crust all around. It's just my husband and I so we have left overs we'll have for breakfast tomorrow for sure. Can't wait!

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MeCookGood

Cooking Level: Intermediate

Home Town: Quito, Pichincha, Ecuador

Living In: Seattle, Washington, USA

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Reviewed: Jan. 25, 2008

This was wonderful I thought. Not too sweet, just perfect. My grandmother just loved it and she really doesn't even like blueberries. I used fresh blueberries! I didn't have lemon extract so I used lemon juice and doubled what it called for. I also tossed the blueberries in lemon juice before I added them to the mixture. Wonderful!!! Thank you!

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Eric

Cooking Level: Expert

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Reviewed: Oct. 23, 2007

I have made this dessert 3 times now and am always getting compliments on how good it is. Tastes like a very European cake.

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pickeringmom

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Pickering, Ontario, Canada

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Reviewed: Aug. 7, 2007

Sorry, I probably won't make this dish again. I subbed butter for the shortening and used vanilla instead of lemon extract, but we all had one serving and the rest gotten eaten up by the disposal. There are better blueberry recipes!

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LYSAVANDER

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Reviewed: Jul. 13, 2007

I have mixed feelings about this recipe. I would give it 3.5 stars if I could. Personally, I liked it though I do think it was too dry. My husband didn't care for it. My friend loved it--he said it was a cross between coffee cake and a cheese Danish. So three different reviews from three people. My only change was to use almond extract instead of the lemon flavor.

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