Reviewed: Mar. 9, 2013

Made this for a church meeting and got rave reviews! I took suggestions from the reviews and added almond flavoring and doubled the blueberries. The blueberries were frozen from my garden last summer and I stirred about 1/4 c. flour to 2 c frozen blueberries. Turned out perfect. They didn't sink and they cooked up just fine. (I always add my blueberries frozen and haven't had any problems). I did add about 10 minutes to the cooking time. My 'go to' recipe for blueberries used to be Blueberry Buckle, but I now have a new one!

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Reviewer:

cnelson204

Cooking Level: Intermediate

Reviewed: Mar. 2, 2013

Absolutely delicious! I, too, added vanilla & cinnamon to mix, doubled the blueberries, and lined my pan with parchment paper for easy removal. Drizzled top with simple white glaze. Will definately make again. Many many thanks for recipe!

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Reviewer:

Litegal1

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Reviewed: Jan. 18, 2013

Have made this for years and it's still one of my favorite blueberry desserts. Use up to 2 cups of blueberries. Not overly sweet-perfect!

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Reviewer:

JTFITZ

Reviewed: Dec. 6, 2012

Great recipe! The only reason I give it 4 instead of 5 stars is because I took the advice of others & added flavoring & cinnamon. And I also used wheat flour & frozen blueberries. Turned out wonderfully...thanks!

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Reviewer:

NichelleW

Reviewed: Dec. 3, 2012

This was good, but I think I'll add some baking soda next time because it was very flat. I also only cooked it for 35 minutes and it was burnt on the edges and bottom. 1.5 cups blueberries would be better too I think.

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Reviewer:

KKH3

Reviewed: Nov. 19, 2012

This is a delicious, moist version of a blueberry coffeecake. I used freshly-frozen blueberries and put in closer to 2 cups rather than the called-for 1-cup measurement. Otherwise, I followed the recipe exactly and it turned out perfectly.

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Reviewer:

BeckyNorman

Reviewed: Jul. 20, 2012

It's great

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Reviewer:

ladyluderia

Reviewed: May 10, 2012

Very good. It was almost all gobbled up by the time I left work yesterday, and that's good with our group--especially since we only had a few people in the office yesterday! I liked it, but definitely think you can add more fruit. I used two cups of mixed berries from the freezer and think I couldve used 4 cups just as easily. I did mix the fruit with flour and sugar, and they sunk a little but into the middle so it was actually pretty perfect. Very light, flavorful coffee cake without too much sweetness. I did, however, discover the need for a new springform pan, which broke while I was baking this. :( Still, it baked at the amount of time given in the recipe even in a springform. Thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Apr. 17, 2012

This was very good, very moist. Someone at work made it, and everyone got a kick out of the name.

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Reviewer:

Tammy Lynn

Cooking Level: Intermediate

Reviewed: Mar. 30, 2012

I have been making this for 20 years or so and it's fabulous. The original recipe came from a 1954 Pillsbury Bakeoff booklet. (yard sale find) It was 2nd place in the Junior Category. The only change I make is add more blueberries. I have even accidently forgotten to reserve the topping, and it's turned out fine. Delicious and addictive.

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