Blueberry Cream Cheese Tarts

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
12 tarts
Level:
Easy

Ingredients
  • 2 (8-ounce) packages cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 2 eggs
  • 12 vanilla wafers
  • 1 (21-ounce) can blueberry filling, or other pie filling
Directions

Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a muffin pan.

Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Place a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes. Allow tarts to cool completely. Serve with blueberry filling on top, or pie filling of your choice.


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4.7 230
this is an old recipe from the wives of the sons of italy cookbook , i started making them over 40 years ago , misrepresented item not reviewed by moderator and published
Just got done baking them, they are so delicious. 20 minutes at 350 was perfect timing. I dipped the vanilla wafers in melted butter and sprinkles them with a little bit of sugar (some of the reviews said the vanilla wafers were blan. That's the only change I made. Easy perfection!!!!! item not reviewed by moderator and published
These were so dang easy to make, but I had to cook them for 40 minutes, as I am at 4,500 ft. and I also recommend spraying the outside of the pan with non-stick spray so when they poof up they won't stick to the pan. I also just used frozen berries and a little bit of sugar and cornstarch for the berry top - Yum and just a little less sugar. item not reviewed by moderator and published
OMG these are fantastic.. I make them all the time and so easy. Thanks Paula for a great receipe. I am making them on Friday for Ladies Nite.. could eat them all day long. Everyone always wants the receipe.. item not reviewed by moderator and published
Ok I just finished making them, now since it called for a wafer on the bottoms, I figured since the wafers are small, this recipe was intended for mini tarts and for the MINI cupcake pan! Well I guess I was wrong, it must be for full size muffin cups an pan as these really were horrible....if I had NO taste buds on a dark day....maybe, but really come on what is everyone raving about...OMG, unbelievable! Yuck :p item not reviewed by moderator and published
I made these and they were delish! I will be making these again and again! Thank you Paula! item not reviewed by moderator and published
These tarts are easy to make, delicious, and beautiful. I make them for potlucks, and they always are a hit. Thank you, Paula! To make them slightly healthier, I use low-fat Nilla wafers and low-fat cream cheese. I would not recommend substituting with neufchatel cheese; the texture is not the same. item not reviewed by moderator and published
My family loves these anytime of the year but I mostly make them in the summer months great recipe easy to make and smiles after every plate. item not reviewed by moderator and published
I made these for a church dinner but I used splenda & no sugar added cherry pie filling for the topping and they turned out great. My mother & I are diabetic & this was a great treat for us. Everybody loved them & couldn't tell that they were sugar free. Thanks Paula for an easy quick treat. item not reviewed by moderator and published
i really like the tarts!!! item not reviewed by moderator and published
OMG these are so good. item not reviewed by moderator and published
YUMMY!! Added my own twist on these,or maybe a Paula twist! Dipped 2 vanilla wafers in melted BUTTER(Land-O-Lakesfor each tart before placing them in bottom of cupcake liner.Friends and family loved them!! item not reviewed by moderator and published
This is an old Pampered Chef recipe. If you don't like the fillers in canned pie filling, you can use macerated berries. A good quick fix when you're in the mood for cheesecake. item not reviewed by moderator and published
THERE SO FRICKING GOO EVRYBODY LOVES THEM I LOVE THEM TXS item not reviewed by moderator and published
EVERYONE LOVES THEM..THEY ALL LOOK FORWARD TO THEM FOR THE HOLIDAYS. item not reviewed by moderator and published
I was disappointed with this recipe. item not reviewed by moderator and published
Everyone that has tasted them loves them! I think they're perfect. Is there a way to make them chocolate without hurting the recipe? item not reviewed by moderator and published
Absolutely delicious and so easy to make! Instead of canned pie filling, I use fresh berries. item not reviewed by moderator and published
These were so delightful! I made these for a brunch and they were a big hit...They were very simple to make also. item not reviewed by moderator and published
These are a complete hit and very easy to make! I did make a few changes to the recipe though. 2/3 cup sugar instead of 1 cup; 1 tbsp vanilla instead of 1 tsp. The vanilla wafers don't fit exactly at the bottom of the cupcake pan, if it bothers you just break them up and add a little more. Also, my cupcakes always crack, then sink down while cooling. I'm not sure how normal this is, it happens every time. But once you add the topping you cant tell! My family's favorite toppings are cherry and peach :) This recipe never fails. item not reviewed by moderator and published
Always a BIG hit at gatherings! item not reviewed by moderator and published
These are fun and delicious little cheesecake-like treats. My niece loves them with chocolate ganache on top (instead of the blueberries). They are easy to make and good with a number of toppings. They come out better if all of the refrigerated ingredients are allowed to come to room temperature. For some reason, they seem creamier. Although they usually fall a little in the center (perfect for putting the filling in), sometimes they do not. I use a ginger snap for the crust. item not reviewed by moderator and published
I used low-fat cream cheese and Splenda to lighten up on calories. Whipped cream cheese might make the filling fluffier/lighter, too. item not reviewed by moderator and published
Super great! Making it was fun, cool and easy. We made this in cooking class (we are all ages 11- 14 with a toaster oven. We put fresh blueberries on our tarts. - Class Y09 item not reviewed by moderator and published
These are so delicious! I thought they were mini NY cheesecakes when I first tried them! I make them for every occasion. I brought a batch to work and my co-workers actually fought over who was going to get the last one! I use 2 Nilla wafers per tart so I end up making 18 tarts instead of 12 per batch. This recipe is definitely a keeper!!! item not reviewed by moderator and published
Very easy and simple to make. I took the other reviewers' suggestions and reduced the sugar to 3/4 cup and increased the baking time by a few minutes. Definitely a keeper! item not reviewed by moderator and published
Awesome!!! Everytime there is a holiday or celebration I always make these with any other desert I may be making. Sooooooo good. item not reviewed by moderator and published
This has become a favorite dessert in my family : I added 1 TB of lemon juice, to "lighten up" the batter and instead of using the blueberry filling, either left them plain or topped with a favorite flavor of jam/preserves. I actually can get around 18 tarts, if I measure using an ice cream scoop or a 1/3-1/2 cup measuring cup.And no, NanaLiv, you don't have to bake the wafers in advance. Just pour the batter on top and bake. So easy, quick, and yummy to make. I'd pit this against those fancy tarts one finds at banquets or hoity-toity functions. : LOVE THIS RECIPE...and thanks, Ms Paula! item not reviewed by moderator and published
i can feel the yummyness just by reading the recipe ! but i have 1 little question about the wafers....do i have to bake them too ? item not reviewed by moderator and published
Awesome! I used golden oreo's for the cookies and baked for 5 extra minutes....thanks Paula for a great recipe! item not reviewed by moderator and published
@Duchess in Manning, SC...Paula actually told a story in the show when she made this tarts. She said that the first time she made these tarts they fell in the center, she thought that it was a desaster but then she thought of putting pie filling in it and it worked out perfectlly!! So I guess its normal for the tarts to fall in the middle. I make these tarts for every gathering, and all my friends already know that I would bring them...they can't get enough!! Everybody loves them! But yes I also bake them 5 minutes longer. :)) item not reviewed by moderator and published
Simple, yet tasty treat whenyour in a pinch for time. Definitely bake 3-5 minutes longer than suggested! :) item not reviewed by moderator and published
Great recipe!! It definitely needed another 5 mins to bake, making 25 a good #. I served them immediately after cooling down, and they were good. However, they were SOOO much better the next day after placing them in the fridge overnight. It tasted like true mini cheesecakes!! They were devine and much better served the next day! I will make them again for sure, but not served on the same day! Cheesecake always taste better cool/room temp! item not reviewed by moderator and published
Hello Paula. First of all I would like to say I have enjoyed all of your shows since day one. I made this recipe and followed it to the "T". I was wondering if you could tell me why the tarts "fell in the middle"? The temperature in the oven was 350, the temp outside was fairly cold, and dry, but they still fell. Anyway, I put the blueberry filling on the tarts and nobody ever knew the difference (only me). Everybody loved the tarts and yes, I will be making them again, but I hope you can answer my question as to why they fell. Love you, your shows and keep up the good work and THANK YOU FOR ALL THE GREAT RECIPES! item not reviewed by moderator and published
Very simple recipe! The Nilla wafers were a little smaller than I remember, but should work out fine! item not reviewed by moderator and published
This recipe is soo much simpler because instead of doing an entire cheesecake you're making preportioned mini cheesecakes that taste heavenly! This recipe is one of many,from your collection, that I have shared with my family. Thank you Paula! item not reviewed by moderator and published
I have used this recipe for all holidays (Thanksgiving and Christmas) with great success! I could never make enough of them. They are all gone before I even put them out the dinner table! Thank you Paula! They are delicious! item not reviewed by moderator and published
My mom used to make these tarts when I was little (about 25 years ago and they were sooooooo good. I was feeling a little nostalgic so I made a batch of these tarts using this recipe. Just tasting one of these little gems brought back a flood of memories. I know a lot of individuals will be getting these for Christmas this year! item not reviewed by moderator and published
So easy to make and oh soooo gooood! I make them often. My family loves these. item not reviewed by moderator and published
I make these at least once a week if not twice. My husband and his entire family loves them. I don't put any topping on them, and I use the real Nabisco Nilla Wafers they are the best. item not reviewed by moderator and published
I can totally see this on my table when entertaining friends...it's easy to make (make ahead too) and classy. I didn't have a muffin pan (I know, weird right?) so I made it in a baking pan (just put the vanilla wafers down as a crust) and cooked it a bit longer (like an extra 15 I think). Anyway, I could toss this into some dessert cups and drizzle the blueberry filling on top (although it would be easy enough to make your own FRESH blueberry syrup to go on top) and serve. Easy! Classy! Thanks Paula! item not reviewed by moderator and published
I like putting rasberry preserves on top instead of pie filling. item not reviewed by moderator and published
This is extremely simple and quick to make! I would leave them in the oven a bit longer, 5 minutes or so, to firm up a little more. They puff up quite a bit until they cool down; then you can see where you do need a little something to top it with; I have used blueberries, pineapple, and cherry, as well as chopped up pecans in a brown sugar/cinnamon crumble topping-- all wonderful. I place the topping in a separate container so the tarts can be stored without too much muss or fuss, then place the topping just before serving. People rave about them and ask for the recipe. I usually double it up because they do disappear very quickly! item not reviewed by moderator and published
My family loved these tarts! I have two little children who found it so fun to help with the recipe. The only thing I did differently was use fresh fruit, rather than pie filling. It was such a fun and easy dessert to make for a big family gathering. It took away much of the pressure to create a large dinner AND a large dessert. Thanks Paula! item not reviewed by moderator and published
I made this just to try it out and my family loved it so much I had to make another batch. It is really easy and good. I will definitly continue to make this. Thank you Paula for another great recipe. item not reviewed by moderator and published
Sorry...but, to me these were easy (how can they not be using vanilla wafers and canned pie filling) but were not in any way "special." OK to make when you're in a pinch for time (and creativity)...but I won't be keeping this recipe for future use. They're just OK. item not reviewed by moderator and published
My family loves this recipe! I always have to make at least 3 batches! item not reviewed by moderator and published
These are so easy to make and everyone loves them-making a huge batch for graduation party and they will be the first things that are gone! Delicious-try them with cherry topping too!! item not reviewed by moderator and published
This is the most addictive dessert!! I put half the amount of the cheesecake mixture in each of the cup to make 24 instead of 12. I found that I like them better that way. I also used oreos instead of nilla waffers and coolwhip instead of blueberries to give this dessert a cookie 'n cream spin!! Works great both ways!! item not reviewed by moderator and published
I've made these so many times...I've quit counting! Everyone gobbles them up as soon as they're put on the buffet!! ;) Thanks again Ms. Paula!! item not reviewed by moderator and published
These looked great on TV, but I made a few modifications... 1 tablspoon of vanilla instead of a teaspoon I ended up having to bake for 22 minutes instead of 20 minutes. Crust... added 1/2 tablespoon of wheat germ along with the wafer, and then sprinkled a little cinnamon and sugar. Topping instead of pie filling, I used blackberry, raspberry, slice of kiwi, a mandarin orange and 2 blueberries. Then heat 1/2 jar of apricot preserves with 3 drops of almond oil, and glaze the fruit with a pastry brush. The only thing you will regret is not making a double batch. item not reviewed by moderator and published
or you'll be beating forever.. :-) item not reviewed by moderator and published
We really enjoyed this fast and great tasting dessert. item not reviewed by moderator and published
I made this recipe to take to my 15 year class reunion. They turned out wonderful! I added lemon zest to the batter and it made them taste and smell great. I also used different types of pie filling to make them colorful on the platter. I used lemon, strawberry, blueberry, and cherry. I think the lemon were the biggest hit! I will for sure be making these again, everyone loved them and they were easy as pie to make! Thanks Paula for the recipe!!! item not reviewed by moderator and published
I made this recipe last night and they turned out awesome, they weren't to sweet but they def. had true flavor of cheesecake i cooked them a little more because the batter was a lot so i put two Tbsp per muffin tin and they turned out fine i would def. make them again thanks paula!!! item not reviewed by moderator and published
This is EXACTLY the mini-tart my grandmother used to make! I did this recipe, and almost cried when I took my first bite! Paula, I wish I could give you a big, wet, sloppy kiss! THANK YOU for giving me a bit of my childhood back! item not reviewed by moderator and published
These little tarts are wonderful! I agree with cutting the sugar back to 3/4 cup and using a little lemon juice, it really brings out the flavor! They are the perfect size! I bet you cannot stop yourself at just one! item not reviewed by moderator and published
I followed this recipe exactly & they have come out perfect every time. I recently made several dozen for a bake sale using different topping including rasberry, pineapple, strawberry toppings as well as the cherry & blueberry. They were all great & sold out the first hour of the sale. They were not messy & the wafers stayed crisp for a couple of days in frig. item not reviewed by moderator and published
So love these! They are perfect to make because the ingredients are ones you most likely already have, and if you don't, their inexpensive and super easy to find and there's only like 5 ingredients or less. The bake time says 20 minutes, but mine took 30. May be because I have a gas oven, so just a small heads up in case you come across the same thing. I love how they aren't too sweet and not heavy at all like regular cheese cakes. They're perfect for a party or just to keep as your dessert for the week at home. I've been eating them for breakfast too! They're the best! item not reviewed by moderator and published
I have never been a big fan of cheesecake. Could only eat a tiny sliver and then I would feel stuffed. These are the best little cheesecakes I have ever tasted and they take like 5 minutes to mix and 20 to bake. How can you go wrong. I am not big on desserts and don't really like to bake so this recipe is just perfect. I will be making these many times in the future. They went so fast when I made them yesterday that I am sure I will be making them again in the next few days. YUM!! item not reviewed by moderator and published
These are so good! I topped them with fresh strawberries this time, but I will definitely be making them again! They would be great baked with chocolate chips and pecans on top then drizzled with caramel, any fruit topping or anything else good with cheesecake. This quick and easy recipe is definitely a keeper! item not reviewed by moderator and published
This is an awesome little cheesecake. I've made it many times for several parties. They are great for 4th of July with blueberry filling, cherry and cream and they are always gone in no time. I'm about to try it for a baby shower with a pink raspberry cream filling. They are so versatile! item not reviewed by moderator and published
I was watching Paula the day I came home from having surgery and saw her make this. I thought to myself how easy is this and the kids can help me. The kids didn't help, but boy oh boy they sure did help it disappear! My fiance' was licking the bowl and the boys kept asking if they were done yet. They actually want me to make this every night! EASY & DELICIOUS!!! It doesn't get any easier than this ladies. item not reviewed by moderator and published
Really easy, really really delicious. I quartered the recipe and baked in 2 ramekins to make just enough for my daughter and I. It took less than 5 minutes to put together but tastes like you spent hours. I made a vanilla wafer crust instead of just putting the wafers in the bottom. The cheesecake was great on its own with nothing on top. Since we had fresh berries on hand, we ate it with plain raspberries & blackberry instead of the blueberry topping. Heavenly! We also tried it with Ina's Very Berry Dessert recipe. That was great too. Can't wait to make it again and try blueberry, apple, or cherry topping. So many options! item not reviewed by moderator and published
I made these for a bake sale at my office and they were a huge hit! I made 2 dozen with blueberry and 2 dozen with cherry filling. The cherry ones sold out in 10 minutes (since they were sold individually, this was an awesome feat). I have peaple ask me all the time to make them now. item not reviewed by moderator and published
This is one of the easiest recipes I have ever made. I get so many compliments on it everytime I make it. People always think I spent alot of time on them! I think the recipe is meant to be simple and fast. The vanilla wafers are perfect for a crust. Adding your own graham cracker crust just takes away from the simplicity of it. Perfect just the way it is! item not reviewed by moderator and published
This was very very delicious. Very easy recipe and easy cleanup also. I baked for an extra 15 minutes because my first batch was a little watery in the middle but the second batch came out wonderful and perfect. Served with fresh strawberries. The best cheesecake tart I've ever had or made =] item not reviewed by moderator and published
I took these to a family reunion and they were a big hit. I did make my own graham cracker crust and I'm glad, the vanilla wafer just didn't seem like a good idea. The cheesecake layer whipped up so quickly and was truly amazing! item not reviewed by moderator and published
Made these this week and my husband went crazy. The only change was I used a fresh fruit mixture since it was summer and great fruit is plentiful. SOOO easy. It's hard to go wrong with a recipe from Paula. item not reviewed by moderator and published
These were very, very good. The cheesecake was substantial without being too heavy and the vanilla wafer was way easier than all of those graham cracker crust recipes I've tried. I think I'll try it with a homemade cherry or strawberry topping next time (the blueberry was a little strong, but it may have been the brand of pie filling I bought). It was a winner! item not reviewed by moderator and published
The cheesecake was really good, but i found that the vanilla wafer was lost and a little soggy. I think using a cup of graham cracker crumbs, a 1/2 cup of brown sugar and a stick of soften buter, then a tablespoon in each cupcake was much better. TRY IT!! item not reviewed by moderator and published
Wow these are the most wonderful desert we have had yet, we used non fat cream cheese, egg whites and splenda, you couldn't tell the difference. I have made 5 batches since Easter and my family wants more. We do like Cherries instead of blueberries but they are wonderful just plain. Thanks Paula. item not reviewed by moderator and published
Made these and my family couldn't get enough! I added twice the amount of vanilla called for though - personal preference, I love the taste. However, for half of them, I substituted cherry pie filling instead - just as good! Next time I may try strawberry or chocolate.... maybe even pineapple for an exotic summer taste! item not reviewed by moderator and published
Very easy to make. I filled the cup cakes almost to the top. When they came out of the oven they had risen just above the cup cake paper but sank in the middle when they cooled. This left a perfect bowl for the pie filling to go in. Delicious, quick and easy to make, they look very good too. I had enough pie filling left for 2 more cupcakes so there was not a lot of waste. item not reviewed by moderator and published
Yummy layeredness. Blueberries > Cheesecake > Nilla Crust. This dessert is always requested at the parties I attend and host. It was also the first recipe I tried off of foodnetwork.com item not reviewed by moderator and published
my tiny nilla wafer was silly at the bottom of the cheesecake. it didnt look like a crust, it looked like a mistake. the filling tasted delicious but mine was a little wet. perhaps i should've baked it longer. i would make these again but would figure out a different crust and bake until they're a little golden instead of taking them out when they seem set. item not reviewed by moderator and published
Many of the reviews have stated that this recipe is way too sweet. I make this similar recipe called "All-to-Myself Cheesecakes". Instead of a vanilla wafer at the bottom, you put half an oreo cookie cream side up. Finely crush remaining cookies over the cream cheese mixture before baking. Bake 325 about 25 min. Cool. Melt 1/2 cup choc chips and 2 tsp shortening. Drizzle over cooled baked cheesecakes. I also drizzle some melted white chocolate chips for more look and flavor. The rest of the recipe is the same as Paulas, except mine only calls for 1/2 cup sugar which works out very well. That is a HUGE difference. It's a GREAT recipe though and definitely a "keeper"!!! item not reviewed by moderator and published
So easy to make and oh soooo gooood! I make them often. item not reviewed by moderator and published
My son loves cheesecake and blueberries so to put them both into a recipe he would like was great. It was easy to make and tasted great, thanks Paula item not reviewed by moderator and published
My 9 yr old daughter and I saw the episode where Paula made these tarts. I had to go out the next day to get some of the ingredients. We made them together and they were absolutely delicious. Very fun to do with your kids! item not reviewed by moderator and published
This is a great recipe for fast and yummy treats. item not reviewed by moderator and published
I make this dessert all the time! It is my favorite. Almost no work goes into it and it looks and tastes just like real cheesecake! Add about a 1/2 cup of pumpkin pie filling and you have pumpkin cheesecake for the Holidays!!! item not reviewed by moderator and published
I have made these countless times, and every time my company LOVES them. I didn't have vanilla wafers one time, so i ground some pecans with brown sugar and a bit of butter, using a bit of that mixture as the base in the muffin papers. Then, instead of fruit, i sprinkled some coarse chopped pecans and a bit of shaved chocolate on top. These were the most popular of all... so i continued to make them that way. If you want the recipe to go a little further, as little bites for a dessert table (at holidays I ofthen put out a variety of little desserts to "sample") use the mini muffin tins with the mini muffin liners. item not reviewed by moderator and published
I made these for a baby shower and they were a huge hit! Nobody even ate the cake that was there. I cut the sugar back to 3/4 cup, added some fresh lemon zest, baked and cooled then brushed the tops with apricot jam and topped with fresh berries. Everyone thought I slaved over them but they were so easy! item not reviewed by moderator and published
I've made this recipe many times and everyone always loves it. It's also very easy to make. I've been asked to make them again this Thanksgiving. item not reviewed by moderator and published
I made the blueberry tarts when my kids came home for the weekend and my they loved them. Thak you,Leisha item not reviewed by moderator and published
At the last minute I decided to try these. They were so easy and quick compared to regular cheesecake but they tasted just as good. Everyone liked them. And I like how I could just put different toppings. item not reviewed by moderator and published
I was nervous about making this recipe- I am not that great at baking. But it was excellent! Instead of using a pie filling on top I simply topped it with fresh strawberries (that were quicky marinated in sugar) I will definitely make this again! item not reviewed by moderator and published
I love these! I make these very often. A very simple recipe that you can mold into your own. I create different variations each time I make. My favorite variation I discovered is adding some milk chocolate chocolate chips in the cream cheese mix and topping it with raspberry pie filling and drizzling a little bit of melted milk chocolate over the top. These are wonderful treats! item not reviewed by moderator and published
These Blueberry cream cheese tarts are so amazing! I love the creamyness of the tarts and then the bluberries on top, just top it off! I make these at least once every couple of weeks! The tarts melt in your mouth, and you can't get enough of them. Way to go Paula, you hit a home run with this one! I love them! Thanks, Jan Remmick item not reviewed by moderator and published
Love Paula, but these were very bland and messy to eat. item not reviewed by moderator and published
I have used this recipe for 2 reunions this summer - they are so easy to do and everyone ask for the recipe. The first time I baked the cream mixture a touch too long , so be sure to take them out as per recipe. item not reviewed by moderator and published
it great recipe that i really love item not reviewed by moderator and published
This recipe was so simple and tasted great.Used cherry pie filling instead bur I'm sure any canned fruit would work. item not reviewed by moderator and published
My young son with a little help from me made these tasty treats. Easy and very enjoyable... item not reviewed by moderator and published
This was an inexpensive, easy, and tasty dessert. Everyone at my book club loved it! item not reviewed by moderator and published
These were great. I used some fresh, macerated blueberries instead of a prepared topping to give them a more homemade taste. Thanks Paula! item not reviewed by moderator and published
We had dignitaries coming to my office so I made these. They were so easy to make!! I am in the military so made them patriotic with alternating blueberry and cherry toppings. They were delicious and I even had the health conscious convinced they were healthy with cream cheese, eggs and vanilla wafers!! item not reviewed by moderator and published
I had this for our 4th of July BBQ and it was a total hit. It was a bit sweet, so i'm thinking I can cut out some of the sugar, but overall, it awesome, and so simple. I wasn't sure how full I should fill the muffin cups, but I figured they wouldn't rise too much, so i filled them most of the way. They did rise, but sank as they they were cooling off, which created a little pocket for the filling. I doubled the recipe and was able to use one can of blueberry filling. I can't wait to make these again...maybe I'll try a different crust or topping=) item not reviewed by moderator and published
These were VERY yummy and a piece of cake to make. Like others, I had some sinking and spread the batter out for more than 12 cups (which works out well for the topping). My first batch sunk a lot. When my second batch was done, I kept them in the turned-off oven, opened the door and let them slowly cool off. They hardly sunk at all! It seems like the reaction to cold after hot is what makes them sink. A+! item not reviewed by moderator and published

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Spring Entertaining Guide