Reviewed: Apr. 27, 2013

This is a wonderful recipe!! It produces a classic coffee cake - the kind you don't see much of anymore. I kept the vanilla extract and zested one lemon into the flour mixture. Used Wyman frozen wild blueberries. When almost done alternating the flour and buttermilk into the batter, save a little bit of the flour mixture. Gently stir the blueberries in the remaining flour mixture and fold into the batter at the last step. Per other reviewers added 1 tsp. cinnamon into the streusal just to give it a little more "oomph." Took one hour to bake.

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Reviewer:

davisgal

Reviewed: Feb. 18, 2013

I am now making this for the 2nd day in a row. I had started out with half a batch and everyone wanted more so I am making it again. The baking time was a little longer for me (about an hour) and I subbed almond extract for the vanilla and added a little cinnamon to the topping, otherwise I made as directed. I did try the trick of coating the blueberries with the flour and I didnt have any problem with sinking to the bottom. Awesome recipe!

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Reviewer:

Carrie

Cooking Level: Intermediate

Reviewed: Jan. 25, 2013

We enjoyed this! Very moist from the buttermilk, and not too sweet. Great with a nice cup of coffee. I did add about 1 tsp. of cinnamon to the topping, just because. Thanks!

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Reviewer:

KIMSCOOKINGNOW

Cooking Level: Expert

Home Town: Little Chute, Wisconsin, USA

Living In: Kennesaw, Georgia, USA

Reviewed: Oct. 3, 2012

I halved the recipe and put it in an 8X8 pan. It was good though I probably wouldn't make it again.

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Reviewer:

Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

Reviewed: Sep. 4, 2012

too heavy, nothing special, wont make again

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Reviewer:

Wench

Cooking Level: Intermediate

Reviewed: Aug. 22, 2012

I absolutely LOVE this cake! It's so easy, and tastes amazing. It makes a lot, a full 9x12, so great for a brunch, sunday school, etc. Thanks for a great recipe!

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Reviewer:

FBURGAGGIE00

Reviewed: Aug. 19, 2012

I hate to be a downer, but to me this cake wasnt very sweet at all. To me it was more like eating bread. It baked up beautifully so I am giving it two stars...Im sorry its just kinda bland. I may try it again with adjustments made to it.

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Reviewer:

Tree

Home Town: Midland, Texas, USA

Reviewed: Aug. 16, 2012

Fantastic! Tender, moist cake and spectacular crumb topping, though it definitely needs cinnamon added to it. I follwed this recipe just as written and wouldn't change anything else though. Be sure to use the real deal buttermilk or you may be disappointed in the results. Substitutes will yield a substandard result. This recipe makes a lot so it's great for a crowd, and absolutely worth sharing.

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