Partial review (in the oven still :D): I made changes, yes, so make your faces if ya want. I don't think they're drastic, but, yes, guilty, I am... I only used 10T butter (that's about 1T less, is all), added 1/2t cinnamon. I beat the eggs well & added those to the milk & then to the dry mixture. With two (yes, two!) cups berries on top, I'm not seeing how whipping the egg whites would have much lightness. :/ I added 4t flour to the berries - they're very juicy (& frozen). I'm baking this at 375 in metal. I floured the pan, too. I figured it wouldn't hurt. :D It's competitor is Blueberry Crumb Bars, in glass. They're both in. :)... 'Done in 40 mins. Results: It's a half (although I gave it a full) star better than its competitor. 'Definitely not bad, but needs a little something to be a higher rating. Maybe sub brown sugar? The cake part is kind of spongy. 'Bet I could use 9T (or even 8T) & it would be notsospongy & still good. The top's a little crisp. I might make it again. Two cups berries were not too much. Three? I'll try that next time, if there is one. :D ... One more thing: This isn't a beauty, it's not ugly, but it's not a "looker" either. Mine looked like the fifth photo. It doesn't fill the 9x13 high enough so maybe a 9x11 would be a better choice. I wouldn't refer to this as a coffeecake as the description says. It's a cake with blueberries in it. :? Huh? :D The 2nd or 3rd day, that itty bitty amount of crunch on top is gone.
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Partial review (in the oven still :D): I made changes, yes, so make your faces if ya want. I...