Hi KAF, Thanks a lot, I made this cake (with blueberries) 2 days ago and it was delicious! The only minor issue was that the crust absorbed some moisture from the cream while baking and got a little soggy. What should I do to solve that? Will a graham cracker crumb crust solve it, and can I use Digestive biscuits instead?You might try putting the rack one notch lower in your oven. This would help make the crust less soggy. You could use a graham cracker or digestive biscuit crust if you wished. Mary @ King Arthur Flour

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