Reviewed: Oct. 8, 2009

Awsome coffee cake!! Added 1tsp vanilla to batter, substituted half the white sugar with brown sugar and added cinnamon. It was a hit!!

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TD

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Reviewed: Sep. 8, 2009

I realize I'm in the minority giving only three stars. It's definitely a tasty dessert, but it wasn't outstanding. 1-1/2 or 2 cups of blueberries would have been better. VERY buttery flavor. I might read all the reviews for tweaks and try again. Thanks

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I'm The Steph

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Reviewed: Aug. 30, 2009

This recipe was AWESOME! It was very moist and not too sweet. I put the crumb topping on and then drizzled a sugar icing over the top of mine and cut it in narrow slices like a danish. It went over really well! Excellent recipe.

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LadyLandscaper

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Reviewed: Jul. 21, 2009

This is a very light and moist cake. I added 1 tsp of cinnamon to the top portion and I also used 2 cups of blueberries vs. one. I lvoed this recipe and plan to make it again, this time trying raspberries. MMmmmmmmmm

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beebear

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Reviewed: Jul. 15, 2009

Delicious coffee cake that's moist, and with light texture. I added 1 t. of vanilla extract to the batter, and 1/2 t. cinnamon to the crumb topping. It is definitely not the quickest or least complicated to make, but I am happy with the results of all the labor I put into this, not to mention all the dirty dishes! I would make this again when I get hold of fresh blueberries.

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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: Jul. 14, 2009

This cake was fantastic! Very light and fluffy texture, and the blueberries and crumb mixture add great flavor. I followed the directions exactly, except I used a bundt pan and added a teaspoon of cinnamon to the reserved crumb mixture. Mixing the batter for 3 minutes and the egg whites for about 2-3 will prevent the blueberries from sinking. Next time I will put the blueberries and crumb mixture in the middle of the cake rather than on top. I didn't think this one through and only realized after the cake came out of the oven that, because I used a bundt pan, what is supposed to be the top of the cake is now the bottom. No matter, we still ate the whole thing!

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JANE37

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Jul. 12, 2009

This was delicious. I made two small adjustments by adding a bit of cinnamon per the other reviews, and using an 8x8 pan. The cake took about 10 more minutes to finish. It's important to mix the egg whites as described to keep the cake light and moist. That may also be what helps keep the blueberries from sinking.

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RlT

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Reviewed: Jul. 8, 2009

This was amazing. I had a lot of blueberries left over from last season and this was perfect to use some of them up. i probably used about 3 cups instead of the one and added some cinnamon to the topping

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Katie

Cooking Level: Beginning

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Reviewed: Jul. 8, 2009

Well received at a brunch. Not dense, which I liked. Yum! Will make again!

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Lori L.

Cooking Level: Intermediate

Home Town: Lynchburg, Virginia, USA

Living In: Fredericksburg, Virginia, USA

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Reviewed: Jun. 2, 2009

Fabulous! I substituted soy milk and splenda blend and was too lazy to separate and beat eggs. I added chopped walnuts and it came out great, no sinking of berries or topping. My husband loved this and it's so easy to make. Thanks for the recipe

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K8BUG

Cooking Level: Expert

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Reviewed: May 31, 2009

I followed the recipe exactly as written and was disappointed. It did taste great, but all the berries and topping sunk in like alot of the other reviewers said.

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Rachel S.

Cooking Level: Expert

Home Town: Lansing, Kansas, USA

Living In: Leavenworth, Kansas, USA

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Reviewed: Mar. 14, 2009

This was very tasty but a bit too sweet for a breakfast food... more of a dessert. The kids were begging for more.

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Wynter

Cooking Level: Intermediate

Home Town: Bothell, Washington, USA

Living In: Anacortes, Washington, USA

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Reviewed: Mar. 10, 2009

It was great! I made it exactly as the recipe said and topped it with Whipped cream. Everybody had seconds.

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jamie278ca

Home Town: Calgary, Alberta, Canada

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Reviewed: Jan. 27, 2009

This is better than Bluberry Buckle because there is no shortening in it. I purposefully coated the berries with flour so they would sink. This is moist and delicious. I had the same issue that another reviewer did, the cake puffed up and the topping became incorporated but it still tasted great. I love it just as it is but I may cut the sugar down next time to save some calories. Yum.

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JP

Cooking Level: Intermediate

Home Town: Hampton, New Hampshire, USA

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Reviewed: Jan. 18, 2009

I coppied this recipe about two years ago and have made it over and over. Moist and yummy. Great with a meal or served as a snack. Sometimes I add just a few raspberries for a change in flavor.

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warmwhispers0

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Reviewed: Sep. 14, 2008

This is a really good recipe. The cake is moist & the topping is perfect. I used double the blueberries because I love them. This would be great either for Sunday brunch or a dessert.

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Lori likes to cook

Cooking Level: Intermediate

Home Town: Nome, Alaska, USA

Living In: Anchorage, Alaska, USA

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Reviewed: Aug. 28, 2008

Pretty good. It's a little dry and I think it needs more blueberries, but that could be personal preference. I did add a 1/2 tsp. vanilla extract and about a 1/2 tsp. cinnamon as some other reviews said too but overall it's pretty good.

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newlywedbaker

Cooking Level: Intermediate

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Reviewed: Aug. 21, 2008

I don't like blueberries. Ever. Loved this recipe. 1 cup of blueberries suited me just fine, but if I were to make it with another berry I would probably up it to 1 and 1/2 cups. To me, cinnamon doesn't seem appropiate for this recipe. Vanilla woulg go well, but i left it out anyway. Cinnamon and vanilla seem a bit warm for a summer dessert. Lastly, if you don't want the blueberries to sink, add a tablespoon of flour to them. I accidentally left it in for 47 minutes and it was perfect. Not 'jiggly' like i read in another review. Delicious and easy!!

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