Reviewed: May 13, 2007

These were terrific! Everyone loved them.

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evillhog

Cooking Level: Expert

Living In: Fortuna, California, USA

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Reviewed: Mar. 2, 2007

This recipe was superb! It was moist and delicious. The only changes I made were to use frozen blueberries and 1/2tsp of lemon juice since I didn't have any lemon extract. A keeper for sure.

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Reviewer:

Westy

Cooking Level: Intermediate

Home Town: Milton, Ontario, Canada

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Reviewed: Jan. 21, 2007

Fantastic! I did make a few changes due to the other reviews, they were; 1. changed shorteneing for butter, and sprinkled sugar once removing from over, and dusted with icing sugar. I am the worst cood when it comes to sweets, and even my family were amazed. This will be a signature receipe on mine from now on, Thank you

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Francesca

Cooking Level: Intermediate

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Reviewed: May 9, 2006

This wasn't what I expected. I agree with some of the others. It was very dry and not sweet enough. I will keep on searching for another Blueberry cheesecake recipe.

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MARCELLE2

Cooking Level: Intermediate

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Reviewed: May 1, 2006

It was a hit with the family--will make again. Very nice and moist dessert.

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Reviewer:

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Mansfield, Ohio, USA

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Reviewed: Mar. 13, 2006

We did not enjoy this recipe very much. It was very dry. I think it has a great idea, but I need to make some adjustments...I just am not sure what. I think if you make a sauce for this, for instance blueberries poached in orange juice with a little sugar, it might be ok, it just didn't have tons of flavor by itself. If you give it a try, make some changes and you might get something great!

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HAYNIE13

Cooking Level: Intermediate

Home Town: Cerritos, California, USA

Living In: Boise, Idaho, USA

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Reviewed: Feb. 19, 2006

I really didnt care for this recipe. Was very dry. I took it to a potluck and a couple of people there did like it. But definitely not one I would make again.

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KHRISSTY31

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Reviewed: Feb. 16, 2006

I followed the directions exactly with exception to adding the lemon extract; I didn't have any, so I just left it out. This dessert is just delicious...not too sweet and very quick to put together. Only one other point to mention is that I used frozen blueberries (which I didn't thaw first) and as a result, the cake took about 65 minutes to cook.

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Reviewer:

kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Nov. 15, 2005

It was fast and easy and tasted, oh so good. Not too sweet and without all that dessert guilt. An immediate family favorite.

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Sarah Curtis

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Reviewed: Jul. 25, 2005

This was a great recipe idea for blueberry's, if you're tired of the muffins & pies. I used Splenda in place of all the sugar and it turned out great!

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Reviewer:

susano52

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Reviewed: Jul. 3, 2005

I'm not really a "baker," more of a "cooker," but this sounded good & simple enough. I followed the recipe exactly, but for some reason it didn't brown right on the top. It browned in one spot in the middle of the pan, and about an inch out all the way around the pan, but the rest of it kinda remained uncooked looking. We tasted the parts around the edges, that actually looked like it was the way it was suppose to be and it was ok. A little bland. I still have leftover blueberries, so now I'm going to try my luck with a Blueberry Buckle recipe that I found on this site. I'm crossing my fingers that my baking skills will improve with this next attempt!!

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