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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2 users found this review helpful

Reviewer:

Stacy

Reviewed: Feb. 22, 2009

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

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4 users found this review helpful

Reviewer:

jtck

Cooking Level: Intermediate

Home Town: Kettering, Ohio, USA

Living In: Fall City, Washington, USA

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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1 user found this review helpful

Reviewer:

mcintyr1

Cooking Level: Expert

Home Town: Eagle, Nebraska, USA

Living In: Grafton, Wisconsin, USA

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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5 users found this review helpful

Reviewer:

ruby6028

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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2 users found this review helpful

Reviewer:

Eliot

Cooking Level: Beginning

Living In: Chicago, Illinois, USA

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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2 users found this review helpful

Reviewer:

LESLEYfromWI

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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3 users found this review helpful

Reviewer:

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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13 users found this review helpful

Reviewer:

MeCookGood

Cooking Level: Intermediate

Home Town: Quito, Pichincha, Ecuador

Living In: Seattle, Washington, USA

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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28 users found this review helpful