Reviewer:

Cooking Level: Intermediate

Reviewed: Sep. 30, 2008

I like this recipe a lot and so does the family but the blueberry filling really has no taste once the shortcake is cooled off. I would recommend that you add about 1/4 cup of melted butter and 1/4 cup of sugar to the filling before putting it into the well.

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

lovechristmas

Cooking Level: Intermediate

Living In: Birmingham, Alabama, USA

Reviewed: Dec. 12, 2008

Really good, the texture I found was kind of pound-cakey, but a delicious pound cake anyways! I topped it with jam instead of pie filling and it was even better, in my opinion. I will definetly make again ! EDIT- ok the next day they were GROSS :( not even a 2 star. Maybe I won't make them afterall...

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

tessia

Cooking Level: Intermediate

Reviewed: Jun. 16, 2012

Made this using homemade blueberry pie filling instead of the canned kind. Turned out amazingly well and it was SO delicious with a nice scoop of double vanilla ice cream on top while still warm.. keeper!

Was this review helpful? [ YES ]
3 users found this review helpful