Reviewed: Jul. 31, 2009

I've been making this exact recipe for about 10 years, it was my grandmothers before I started making it. We have never messed with it because it is wonderful just as written. (If you use cream as some suggested the fat content doubles!) It's a light, moist, coffee cake that is perfect with coffee and no so sweet or rich that you can't eat more than one piece. A true family classic!

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Singingmama

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Reviewed: Jul. 31, 2009

This recipe was absolutely delicious. I followed it exactly as it was in the instructions except subsituted butter for shortening as we did not have any. It took about 35 minutes to cook rather than the 25 to 30 as stated in the recipe, but when it was done it was fabulously moist and what had seemed like a lot of blueberries while placing them in the batter turned out to be the perfect amount. I will definitely be keeping this recipe to use later!

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Judy

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Reviewed: Jul. 31, 2009

I make this quite often, but it is best during blueberry season. I use an 11x7 pan for mine. This has always been a hit with friends and family.

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Janet

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Reviewed: Jul. 31, 2009

As i was mixing the batter, I was concerned I did something wrong because it was SO thick. "folding" in the blueberries was a little more tricky, but the result was something fabulous. A coworker who doesn't like fruit desserts even liked it. Also, its a great dessert recipe for an outside picnic as it won't melt. Loved it and substituted nothing.

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karen

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Reviewed: Jul. 31, 2009

Perfect just as written. No need to make any changes, this cake is bursting with blueberries and light and moist! Served it with a scoop of vanilla ice cream for dessert...big hit!

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Marlie G

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Reviewed: Jul. 31, 2009

A big hit with my family and friends!

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Jenni

Cooking Level: Intermediate

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Reviewed: Jul. 31, 2009

This is a great dessert for any season. When I need to make a dessert and I dont want anything with chocolate, this is the recipe that I go to

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jodster52

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Englewood, Colorado, USA

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Reviewed: Jul. 31, 2009

Yummy!! I did the half sugar half brown sugar that others said, replaced the shortning with butter and the flour with whole wheat pastry flour, decreased to 1 and half cups. Very good!!

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lacdipi

Cooking Level: Beginning

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Reviewed: Jul. 31, 2009

Delicious! A little of this goes a long way in the belly! :) I made it exactly as is, except that many of the ingredients I used are not the usual (i.e. used organic palm shortening, Himilayan salt, raw milk/butter, ect...) I doubt that made a huge difference, but either way, it tasted great! It also took longer to cook, so I baked for about 45 minutes. This one is a keeper in the recipe box! Thank you, JBS BOX!

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TAMLVS2COOK

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Reviewed: Jul. 28, 2009

I made the recipe exactly as written and it was WONDERFUL! It did take longer to bake than the stated 25-30 minutes, though. It's a great way to use fresh blueberries.

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Christi

Cooking Level: Intermediate

Living In: Kailua, Hawaii, USA

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Reviewed: Jul. 28, 2009

This was super yummy!!! very simple and easy! The only thing I did different was I added about a teaspoon of almond extract and vanilla extract. It was very flavorful and I think it did the trick. You have to keep an eye on it so you dont over bake it, the juices from the blueberries make it deceiving. I will be making this for years to come! loved it!

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Breezy

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Reviewed: Jul. 28, 2009

Yummy and easy! I had some wild blueberries to use, and was looking for something good to make. So glad I tried this recipe. I made it exactly as the recipe was written, which I think you should do if you are going to review a recipe. I figure if you don't like something, you can change it next time. No changes needed! Very moist and tasty, nothing too fussy. Simple ingredients, simple preparation, and simply good! I did have to bake it longer. I tested it at the designated time with a toothpick, and it was quite doughy. I baked it an extra 10 minutes, that did the trick. Thanks for sharing such a wonderful recipe.

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ANNETTE

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Reviewed: Jul. 27, 2009

The cook time was way off - I baked for 30 minutes and it was still raw and runny in the middle. I didn't think to check it and let it cool. I could only eat the edges, which was ok.

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grrrrly37

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Reviewed: Jul. 27, 2009

I followed this recipe to the letter and I got a thick, muffin consistency. Rather dry as well. I will follow the reviewers below and omit some flour or add more milk, something to that effect. This did not come out like I'd hoped.

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Candice S.

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Reviewed: Jul. 26, 2009

This got raves from friends and family. Personally, I like a more fruity cobbler, but it went over so well, I know I'll make it many times. I thought it was really tasty. Also, I had a bunch of berries, and everything else was stuff I had in the pantry -- easy!

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Kate Bakes

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Reviewed: Jul. 26, 2009

I made this exactly as the original recipe (I added vanilla, I add vanilla to everything) and it was perfect.

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NHmomof3

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Reviewed: Jul. 26, 2009

Great recipe! Stays moist even after the first day. Thanks.

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sdj4ou

Cooking Level: Intermediate

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Jul. 26, 2009

Wonderful! Everyone loved it, didn't need to change a thing

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Kathy

Cooking Level: Intermediate

Living In: Kewanee, Illinois, USA

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Reviewed: Jul. 25, 2009

This is so close to what my mom always made us growing up. The batter is very thick- that's the way it's supposed to be. You shouldn't have to alter any of the dry ingredients, it comes out great as is (my only sub is butter instead of shortening). Thanks for the great recipe!

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