Reviewed: Jul. 28, 2011

It didn't have a lot of flavor even though I added some vanilla. Not really sure if I would make again.

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Reviewer:

PAM620

Cooking Level: Expert

Living In: Williamsburg, Michigan, USA

Reviewed: Apr. 14, 2011

I completely screwed up this recipe and it was still delicious. I used whole wheat flower, for a bump in nutritional value. I accidentally put the crumb topping in the wet mix, instead of the dry ingredients, then had to scramble to measure out the right amount of ingredients. I forgot to fold the blueberries in so I layered them over the cake and under the crumb topping. The cake ended up a little drier, but very pretty and tasty. I'm looking forward to making this again the right way. It'll probably be bumped up to 5 stars.

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Reviewer:

ChefIbrahim

Reviewed: Sep. 13, 2010

This recipe couldn't be easier to make - all of the ingredients can be found in your pantry - just add berries. I made this for a coworkers birthday - everyone raved. I got lots of compliments.

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Reviewer:

67mgb

Reviewed: Aug. 20, 2010

I have a friend that loves to cook as much as I do. She made this and it was amazing!!! My boyfriend loves the crust the best.

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Reviewer:

jeweljesky

Cooking Level: Intermediate

Living In: Tooele, Utah, USA

Reviewed: Jun. 20, 2010

This recipe was okay as listed on site. I reduced the salt immediately knowing that 2 teaspoons for a 13x9 was going to be too much. Other than that, I followed the recipe exactly and it was better than average, but not great. I decided to try again, and increased the blueberries to 3 pints, used 2/3 C buttermilk and put in 1 t vanilla. I used all the topping (it's a lot, but people loved the topping). It was great warm with ice cream, and I also used it for breakfast and got rave reviews. The recipe needs a bit of tweaking, but now I will be using it often in the summer. I think you could put a teaspoon of almond extract rather than vanilla and get a different but very nice coffee cake, too.

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Reviewer:

elsa

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Baltimore, Maryland, USA

Reviewed: Aug. 26, 2009

Taste was great. Alittle more like a sweet bread than I had hoped for but over all was good.

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Reviewer:

Beautiful Disaster

Cooking Level: Intermediate

Home Town: Aurora, Indiana, USA

Living In: Madison, Indiana, USA

Reviewed: Aug. 21, 2007

Delicious!!!!! I made this for work and everyone raved about it! It turned out moist and even the crumb topping was perfect. I'm getting requests for not only the recipe but to make it again soon. I followed this recipe almost to the T. The only thing I changed was decreasing the salt to 1 1/2 tsp.

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Reviewer:

JBLUVS2COOK

Cooking Level: Expert

Reviewed: Jul. 26, 2007

I liked this recipe. It was easy to make and used ingredients I had on hand. After reading other reviews, I increased the butter to 1/2 c., decreased the flour to 1 1/2 c., and decreased the salt to 1/2 tsp. I also used brown sugar in the topping instead of white. I would definitely make it again.

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Reviewer:

Chrissy R.

Cooking Level: Intermediate

Living In: Fuquay Varina, North Carolina, USA

Reviewed: Jul. 19, 2006

I tried this, and even though my husband really liked it, and I thought it okay, my concern is with that "crumble crust". I know I followed the directions as printed, but I'm wondering if that flour/ butter ratio is correct for the crust- it turned kinda goopy and baked up as a fairly hard crust instead.

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Reviewer:

Alice Langbehn

Reviewed: Jun. 26, 2006

These are now one of my favorite blueberry recipes. They are the best when eaten right out of the oven. I think they taste better when they have been reheated. They have a cake-like consistency, and yet stay together like a bar. I would not adjust the recipe what so ever, but they probably would be good with a little more blueberries.

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