This is a yummy basic sauce, and easily adaptable for other kinds of fruit. I've made strawberry and peach versions as well as the blueberry. I don't like Splenda, so I just used about 1/2 c. of plain old sugar. I also swapped vanilla extract for the almond extract, as I find the almond extract flavor a little too strong for my tastes. I originally used this sauce to spoon over slices of a lemon yogurt cake, but it's also fabulous with pancakes and ice cream. My husband even added some to a smoothie and loved it.

Reviewed On: Sep. 25, 2010

Delicious and moist. I halved the recipe and baked in it a loaf pan (had to bake for about 75 minutes to get done in the middle). I served slices with a spoonful of canned cherry pie filling and a dollop of Cool Whip on top. Would be great with strawberries or a drizzle of chocolate as well! A versatile cake that I'll definite make again!

Reviewed On: Sep. 17, 2010

Tasty! Even my picky six-year-old stepson loved the fish (I left out the tequila, obviously). The coleslaw dressing was so good, I plan to make it again and use it as a dip for fresh veggies.

Reviewed On: Aug. 24, 2010