Reviewed: Jan. 21, 2012

Fantastic. Folded in the blueberries as others said to do. Used frozen blueberries and defrosted and dried with paper towels to decrease moisture and sprinkled cornstarch on them (very little) and it turned out beautifully. Cooked at 350C for 75 min and then at 375 for 10 min to brown the top (had a dark spring pan and bottom didn't get too dark at all.) It was amazing!

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jsaba

Reviewed: Jan. 7, 2012

Awesome tasting and a fun activity

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familykenkel

Reviewed: Oct. 29, 2011

Fantastic, definitely a do-again! I added the grated rind from 1 lemon to the blueberries.

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dazed 'n glazed

Cooking Level: Expert

Living In: Salmon Arm, British Columbia, Canada

Reviewed: Sep. 23, 2011

I made this for the first time and I am eating at this moment. Its really good. I made one modification. I added cream cheese in with the sour cream mixture. 1/2 of the creamed mixture went into the blueberrys and 1/2 on top. very delightful.

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aryas_mom

Cooking Level: Expert

Living In: Dowagiac, Michigan, USA

Reviewed: Sep. 20, 2011

I, like many others, mixed my berries in with the sour cream mixture. After 70 minutes at 375 it was VERY jiggly. After about 30 minutes it the fridge it was still warm, but mostly set. I topped each piece with a large dollop of freshly whipped cream. It was good. My husband thought it was excellent.

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OhSoMartha

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Cooking Level: Expert

Reviewed: Aug. 3, 2011

This was okay. Easy to make and looked great but not the best blueberry dessert I have ever made. Brought to a BBQ, some people loved it, some thought it was just okay. Folded in the blueberries as other reviewers suggested but I think I would have liked the layered "look" better if I had not.

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Lefflerlj

Cooking Level: Expert

Home Town: Long Island, New York, USA

Reviewed: May 26, 2011

Everyone loves this cake! The crust is like a giant sugar cookie. I mix the creme with blueberries for a nice texture.

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cubben

Reviewed: May 6, 2011

Don't know what happened but my crust was hard as a rock

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brenda

Cooking Level: Professional

Reviewed: Apr. 6, 2011

Love love love. I ended up using huckleberries instead of blueberries because we still had a ton in our freezer, I also mixed the topping and berries together. Turned out soooo great, going to so make it again. :)

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