Reviewed: Jul. 29, 2008

The top took forever to look cooked which made the bottom way too overcooked!!! I used a tephlon/dark coloured spring form pan which other reviewers said ruined the cooking process, I totally agree. All my other spring form pans are metal/silver looking and I have never had that problem before. I even used parchment paper on the bottom to try and avoid the problem but that didn't work!!! Had to throw this out, bummer. I think if I had the right pan it would have been good.

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MICHK35

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Cambridge, Ontario, Canada

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Reviewed: Jul. 22, 2008

Listing this as a cake recipe is a misnomer. It is in reality more of a tart. I would describe the crust as more cookie like than cake like. I have a recipe with the exact same ingredients and directions, but it is called "Sour Cream Fruit Tart" with the possibility of interchanging fresh fruits as the star of the dessert. I have made it with peaches and red raspberries to rave reviews. My only addition has been to change the amount of sugar mixed with the sour cream from 1/2 cup to one cup when making the blueberry version. This is simple to make with incredible eye and taste appeal which makes people think you are an incredibly talented baker. I have read all the comments about this recipe and noticed a few bad comments about this recipe. One: You must use the exact pan size called for. Two: Never use the new non stick or glass bottom spring form pans. Stick with the old cheapo regular spring forms. You will get better results. Three: Never ever use frozen or canned fruit with this recipe. You just don't get the same results.

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peach1

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Reviewed: Jul. 4, 2008

I've baked this 5-6 times over the last couple years. It's a delicious recipe for fresh blueberries. I always get compliments on it and it's very easy to make. One suggestion; always use a light colored pan to bake in; a dark one overbakes the crust; it comes out too browned. I only made this mistake once.

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Linda M

Cooking Level: Expert

Home Town: Greenwood, South Carolina, USA

Living In: Cayce, South Carolina, USA

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Reviewed: Jun. 11, 2008

Good, not very "cake like" in top. Everyone loved the crust.

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macgral

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Reviewed: May 25, 2008

This was good, I'm in Nova Scotia and had some frozen NS blueberries left over from last fall which made it even better:) The only thing was the cake bottom was a bit hard and the top a bit wet (maybe because the berries were frozen?) I think next time I would dust the frozen berries with a bit of cornstarch to help the topping firm up.

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Lori

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

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Reviewed: May 25, 2008

I also am from Nova Scotia and this is a popular dessert. Never fails to impress and even for me it is good and I don't care for blueberries!!!! Raspberries can be substituted. Nice to see it in print.

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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Reviewed: May 25, 2008

The essence of Nova Scotia produce is captured in this tasty treat...

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Principessa

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Reviewed: May 6, 2008

YUMMY took it to a pot luck everyone loved it! I also mixed the blueberries right in the mixture AWESOME!!

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MEOW218

Cooking Level: Intermediate

Home Town: Summerfield, Prince Edward Island, Canada

Living In: Edson, Alberta, Canada

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Reviewed: Apr. 11, 2008

I just loved this! It is a perfect dessert:)

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lovennovascotia

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Reviewed: Apr. 6, 2008

my cake wasn't nearly as pretty as some posted pictures. also, i think next time i'll double the recipe. the cake seemed so flat and thin. this is very good with whipped cream -- we ate it chilled, i'll try it a bit warmed up as well. great crust!

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pinkpigeon

Cooking Level: Intermediate

Home Town: Naples, Campania, Italy

Living In: Memphis, Tennessee, USA

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Reviewed: Mar. 5, 2008

I only had half the blueberries so I halfed the cream recipe as well. It was still plenty, it probably would have overflowed if I used 4 cups of these blueberries. I thought it was very good. I ate it for breakfast the next morning even.

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TCETTE

Cooking Level: Intermediate

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Reviewed: Jun. 12, 2007

Easy to make just as written, but next time I would try mixing the berries with the sour cream as suggested by reviewers. It taste like a cheese cake with a shortbread crust. Fast and great.

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SARAH59

Cooking Level: Intermediate

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Reviewed: Apr. 21, 2007

This is a fantastic recipe! I followed the advice of many other reviewers and mixed my blueberries directly into the cream mixture before pouring over the crust. I used frozen, rinsed and thawed blueberries and it turned out beautifully. We actually preferred it that night while still warm but it was good chilled the next day too. This is a great alternative to pie when you just don't feel like going to the trouble.

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Mar. 19, 2007

this cake was delicious i substituted a cup of strawberries for one of the blueberries and it was just perfect

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KATIEHEDGE

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Reviewed: Dec. 7, 2006

Yummy! I used blueberries/huckleberries I picked and this recipe brought out their exquisite flavor. I too, mixed the berries into the cream mixture. Thanks.

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laughingstream

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Reviewed: Oct. 20, 2006

I have made this recipe many times with great success. I have also mixed raspberries with the blueberries and the result is awesome. This recipe appeared on the side of the boxes at Blueberry Acres in NS for many years. Thank you Paul for posting it because when I moved to Ontario, I didn't bring those boxes with me.

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Beth

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Reviewed: Aug. 24, 2006

being from nova scotia myself, I had to try this recipe. I had the inlaws over for supper and it was a HUGE hit!! I was concerned cooking it because when I took it out of the oven, it was still really "jiggly". so I left it in the spring pan and put it in the fridge for a couple hours. It firmed right up and tasted WONDERFUL. I will be making this agiin, and maybe trying to substitue different fruit!!!

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Reviewer:

MISSIE7293

Cooking Level: Intermediate

Home Town: Fall River, Nova Scotia, Canada

Living In: Bedford, Nova Scotia, Canada

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Reviewed: Aug. 21, 2006

This was VERY yummy!!! And very easy to make!!! I also made/baked this the night before, let it cool, and then put it in the fridge. took it out an hour before serving the next day. The whipped cream on top really makes the cake!!! Also want to note. I cooked it 65 minutes and the whole cake never browned, just the edges. It was perfect!

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GINADJ

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Reviewed: Jul. 31, 2006

I made this for my family yesterday and it was a HIT! I made it as written and it was perfect. My kids were thrilled to have something with blueberries that they picked themselves. Thank you for a great recipe.

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