Reviewed: May 25, 2012

Fantastic flavor, and that topping is so yummy! The only thing I can think to do is add a little vanilla (I add vanilla to everything I bake), but even without that it is still five stars. I substituted butter for the shortening (I never use shortening so its never in my pantry) but other than that I followed the recipe exactly and was blown away. Thanks for sharing!

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Reviewer:

collegechef08

Cooking Level: Intermediate

Living In: College Park, Maryland, USA

Reviewed: May 18, 2012

Following the recipe closely (except used butter for shortening), the resulting batter was so stiff, I couldn't STIR in the blueberries into the batter, as the directions instructed. Baking time was also too long at 25 minutes. The cake came out quite hard.

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Reviewer:

member

Reviewed: May 4, 2012

We loved this. I made it with frozen blueberries, so it took much longer to cook, (about 13-15 extra minutes in total) but still came out moist and delicious. Next time I may try adding some cardamom to the batter for a little extra flavor in the cake itself. Yum!

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Reviewer:

Kate G.

Cooking Level: Expert

Home Town: Westminster, Massachusetts, USA

Living In: Haverhill, Massachusetts, USA

Reviewed: Apr. 23, 2012

I give it 4 stars as written, but 5 stars with some minor changes: I doubled the recipe EXCEPT for the amount of blueberries (it was plenty) and used 3c flour instead of 4. Also substituted brown sugar for half the total sugar in both the batter and the topping, and used half and half instead of milk. Baked for a little less than an hour. With these modifications, it's a delicious, moist, yummy cake!

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Reviewer:

ADRI122

Cooking Level: Expert

Living In: Granada Hills, California, USA

Reviewed: Apr. 15, 2012

I love this recipe for blueberry buckle. Used butter vs the shortening. For the topping I used brown sugar instead of white and doubled it. If you have blueberries make this right away. YUM!

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Reviewer:

Lightedway

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Niantic, Connecticut, USA

Reviewed: Apr. 14, 2012

I made this and after reading a few reviews and people complaining it was bland this is what I did. I double it. except I used 3 cups self rising flour, and of course did not add baking powder. I used 1/4 cup shortening and 1/4 cup butter. I used 2 teaspoons Vanilla and a Teaspoon Orange zest. I also used frozen blueberries from last summer. I also doubled the topping but only used 1/2 as it was too much and wanted to cut back on the sugar. I also had to cook it about 10 minutes longer. It came out light and airy.

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Reviewer:

Sky

Reviewed: Apr. 9, 2012

I was very disapointed in this recipe, After reading all the rave reviews. I thought my coffee cake was EXTREMELY BLAND! I used fresh sugared berries and even added and extra tsp of vanilla. I have had better coffee cake from a box. I am going to give it another try and I will try it again as the recipe is written with no modifications from reviews and will update soon!

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Reviewer:

Krista

Cooking Level: Intermediate

Reviewed: Apr. 6, 2012

Gone within a day in a household of 5! This recipe was so easy and amazing. Everyone loved it. Only problem was I only got to enjoy one small piece. Recipe was perfect as is; nothing needs to be changed unless you need to take into account humidity, altitude, or bad oven. FANTASTIC Cake

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