The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 22, 2009
What a super recipe! I used Blackberries and it turned out beautifully. The topping is very nice, you must include it when making this recipe. It rose pretty high and makes a nice presentation. Great recipe as is! Thanks.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 21, 2009
This cake looks impressive especially on cake platter with a glass cover - but I wish it had tasted as good as it looked. It was ok - not great. Ina Garten's sour cream coffee cake is much better.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 16, 2009
doubled the crumble topping, and that worked well. I did mess up a bit with the temperature, and slightly burned some of the top, but that picked off easily. Now i have to decide if I should share this at work, or hoard it for myself... Next time I might not bother doubling the topping, the recipe really lets the fresh wild blueberries be the star. Thanks for the recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 2, 2009
Delicious! I just wish there was a way to keep the topping from getting mushy after being covered overnight.
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 29, 2009
This recipe is a favorite in our house! My husband usually hates cake of any kind, but he loves this one!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 8, 2009
I made this recipe exactly but halved it to 6 servings (remember the printed directions will still be for 12 servings.) I baked it for 40 minutes and it was so good....I had to go make another to take over to Mom and Dad. (They provide the huckleberries). We used fresh - but if you use frozen - be sure to let them drain for at least 30 minutes before adding them to your batter. Will definately make this again...and again.
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Reb

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 1, 2009
I found some beautiful raspberries and blackberries at the .99 store, I couldn't find a recipe for mixed berry cobbler and had buttermilk to use up as well. I decided to take a chance and make this coffeecake and I'm glad I did!! This was excellent!! It could have been better only if I had had some vanilla ice cream. Thank You for another keeper!!
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Cooking Level: Intermediate

Home Town: Los Angeles, California, USA
Living In: Long Beach, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 28, 2009
It's a good coffeecake! To keep the blueberries from sinking to the bottom dust them with flour before putting them in the mixture.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 5, 2009
GREAT! A good way to use up leftover buttermilk...very moist and made a big, pretty coffee cake.
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Cooking Level: Intermediate

Home Town: New York, New York, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 5, 2009
This is the absolute BEST blueberry coffeecake that I have ever made. I was bowled over by the flavor! I used turbinado sugar in the topping and baked the cake in a tube pan.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 1, 2009
I made this exactly according to directions, and while tasty it was lacking that certain something. I think next time I'll take reviewers' suggestions and add various spices such as cinnamon and nutmeg. It was good, very tasty, but could use some zest.
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Cooking Level: Intermediate

Home Town: Long Lane, Missouri, USA
Living In: Saint Charles, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 21, 2009
This cake is freaking awesome! So moist and light with bursts of blueberries in each bite... Everyone raved. I decreased the sugar a teeny bit, and followed another person's advice of coating the blueberries in the dry mixture to prevent them from sinking to the bottom which worked perfectly. I added cinnamon, nutmeg, and chopped pecans to the crumb topping- YUM. Next time I'll probably double the crumb topping as I only had enough to cover about half the cake (adding a little more flour to the mix as well for a sturdier crumb).
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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Reviewed: Nov. 24, 2008
Delicious. I made this exactly according to the recipe, but baked it in two springform pans - one 8-inch and one 9-inch. We used one for a Sunday-morning birthday cake and got compliments from the neighbors on the other. I'll make this again.
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Cooking Level: Intermediate

Home Town: Marlette, Michigan, USA
Living In: South Bend, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 5, 2008
This was really good. As suggested by many others, I substituted brown sugar for the white sugar and added cinnamon, nutmeg and cloves. Delish!!! I think I will make 1 1/2 times the topping next time, or maybe even double it. This is a really good recipe. Everyone in my family really enjoyed it.
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Cooking Level: Intermediate

Home Town: Littleton, Colorado, USA
Living In: Parker, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 30, 2008
Terrific recipe. I used 10x15 pan and doubled the topping substituting brown sugar for the white.
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Cooking Level: Intermediate

Home Town: Roswell, New Mexico, USA
Living In: Oklahoma City, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 24, 2008
Just like this site, this cake was fabulous! I added nuts and a teaspoon of cinnamon to the crumb topping as others suggested and everyone raved over this cake. So moist and flavorful, wonderful texture and great presentation if baked in a 9" springform pan. [Although you do not have to use all the batter if baked in a springform pan.] Thanks for making my research to find the best coffeecake so easy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 11, 2008
I know what I like in coffee cakes and was looking for something to use up some boysenberries. The recipe was modified quite a bit: replaced 1 cup of flour with whole wheat flour, decreased sugar to 1 cup. The topping had the most revisions: added 2/3 cup oats, 1 tsp cinnamon, 3/4 cup chopped walnuts and used brown sugar instead of white sugar. This was spectacular. I will keep this recipe handy to use for any berry coffeecake.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 23, 2008
This does make a large cake. I didn't use as much sugar as it calls for and it still turned out fantastic. Everyone loved it and was asking for the recipe. I will use this one again but when I have a large crowd.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 26, 2008
This was really good when I made it for Easter brunch. I tossed the blueberries with a little flour to prevent them from sinking. I added some chopped pecans to half of the topping (we have both nut lovers and nut haters in the family) and sprinkled half of the cake with plain topping and half with nut topping. I actually preferred the plain side and I usually like nuts. I will add this to my recipe box and make it again.
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Cooking Level: Expert

Home Town: Wenatchee, Washington, USA
Living In: Bellingham, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 3, 2008
This is a absolutely wonderful accompaniment to a hearty breakfast for many. It is a coffeecake with good body to it and no sinking blueberries here. It was great and I will do this recipe again when serving a crowd.
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