Reviewed: Oct. 28, 2009

This was a good recipe... but i think that it is a lot of sugar taste.... i am not sure if i measured wrong, or what but i will try it again

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Pasb0006

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Reviewed: Sep. 10, 2009

Mmm. So good! Left the cream cheese in chunks and wow, it was wonderful!

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KimJas

Cooking Level: Intermediate

Home Town: Richmond, British Columbia, Canada

Living In: Langley, British Columbia, Canada

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Reviewed: Jul. 31, 2009

I made this coffee cake today and it was nothing special I will look for another recipe.

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clkimba

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Reviewed: Jul. 29, 2009

This is very good! I followed the recipe exactly except that I used buttermilk instead of regular milk just b/c I had some to use up and I used brown sugar instead of white in the topping. I also doubled the recipe and put it in a 9 x 13 pan. I baked it 40 minutes and it was done, could have maybe even been taken out a few minutes earlier so if you double the recipe, I'd start checking it around 35 minutes or so.

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SAHMCOOK

Cooking Level: Intermediate

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Reviewed: Jul. 26, 2009

Easy and delicious. Thanks for all of the good suggestions in the reviews.

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nichole

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Reviewed: Jul. 26, 2009

I've tried several blueberry coffee cake recipes and this is by far the BEST!! I've even made it with bread flour when out of AP flour and yogurt in place of cream cheese, and each time it was perfection. Fantastic recipe that my family and friends love!

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BAKINGMOM74

Cooking Level: Professional

Home Town: Lugoff, South Carolina, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Jul. 17, 2009

Great Blueberry Coffee CAKE Everyone loved this , I did add 2 cups bluerries . And used double streusel topping we like the crunch . I used light brown sugar as one reader suggested and a little cinnamon. The cake did have to cook a little longer but it was worth the wait!! YUM!!

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cecigirl27

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Reviewed: Jul. 5, 2009

After reading all the great reviews, I hoped this coffee cake would be grand. Sadly, it was just okay. I found it to be overly moist, not very cake-like. I was looking for an airier coffee cake, the cream cheese makes this one rather dense. Took it to an office potluck and the verdict was-- eh, okay, but kind of heavy and bland. Not bad, just not as great as I had hoped.

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KJ

Cooking Level: Intermediate

Home Town: Clare, Iowa, USA

Living In: Bowling Green, Ohio, USA

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Reviewed: Jun. 30, 2009

This is soooo good!! I doubled the amount of cream cheese and topping (I have a major sweet tooth, lol) and it was perfect. I also used brown sugar instead of white for the topping. mmmmmmmm!!!

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luvthosebabies

Cooking Level: Intermediate

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Reviewed: Jun. 19, 2009

This was excellent! I used half white sugar and half brown sugar for the topping and diced up the fat free cheam cheese so there were tiny bits of it throughout.

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jailhousecook

Cooking Level: Intermediate

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Reviewed: Jun. 11, 2009

Excellent! I tripled the recipe and used a 13x9, fit perfectly. I made exactly as recipe was written, wouldn't change a thing. Thanks

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Terra

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Reviewed: Jun. 3, 2009

I doubled the recipe and made 2 8"x8" pans - one for a co-workers birthday and one to leave home! After reading all of the reviews, I added a 1/2t of vanilla to the batter, used 8oz of cream cheese, and added cinnamon and tripled the topping. My batter still ended up purple from the quickly thawing frozen blueberries, but it wasn't noticeable after baking. Cubing the cream cheese was a messy process, but well worth the effort! The cake is dense, but not overly sweet (despite my extra topping!?) and the blueberry and cream cheese combination was awesome. I think I might try the suggested cream cheese drizzle next time, just to really take this recipe over the top!! Thanks for sharing, Melanie!

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lkatano

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Reviewed: May 22, 2009

Excellent! We doubled the recipe to make a 9x13 and added a little cinnamon to the topping. It was a very light coffee cake and the cream cheese chunks made it have a little something special and unexpected.

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laurajfrog

Cooking Level: Intermediate

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Reviewed: May 18, 2009

more berries works great! I had spme fresh blackberries that I tossed in. yummy! also i doubled the topping using brown sugar instead of white. And added some chopped pecans to the topping aswell. Turned out awesome!

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Eva

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Reviewed: May 9, 2009

A dense and moist coffee cake. I used frozen blueberries and folded them in still frozen to prevent the batter from turning blue. Also, I incorporated the cream cheese in with the mixer instead of worrying about the cubes. This gave a great flavor to the cake. I will definitely use this easy recipe again.

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looloolila

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Reviewed: May 3, 2009

I doubled the recipe for a 9x13 pan as other suggested, used brown sugar for the streusel topping (which was very good), and blended the cream cheese in with the butter and sugar. It tastes good, but is very heavy. I'm wondering if this is because of mixing in the cream cheese. I baked it 45 minutes, and the toothpick came out clean. I used a mixture of blueberries and raspberries, which is very good.

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sbruins79

Cooking Level: Expert

Home Town: Waupun, Wisconsin, USA

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Reviewed: Apr. 15, 2009

This was awesome! I didn't and wouldn't change a thing, except double the topping. The chunks of cream cheese were incredible in it! I loved it and so did those who tried it.

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Crystal Dawn

Cooking Level: Expert

Living In: Lacey, Washington, USA

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Reviewed: Apr. 6, 2009

I, too, was dubious about leaving the cream cheese in chunks, but I did, and it works just fine. Just leave it in the fridge until the last minute, then gently cut it in small chunks and fold it into the batter. It makes a very moist cake, best served warm. Definitely be making this again.

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salixbabylonica

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Reviewed: Mar. 19, 2009

Superb! I have tried many blueberry coffee cakes and this was by far the best one! I doubled the recipe--then I doubled my doubled crumb topping (four times the original amounts). I used 1/2 ground oats for the flour to make it a bit more nutritious and flavorful for breakfast. I used brown sugar instead of white in my topping. I took the suggestion from another reviewer to blend the cream cheese right in with the butter, sugar and eggs. I actually added a bit more cream cheese than called for, using a whole 8 oz. package in my doubled recipe. I think the cream cheese in the batter is what sets this coffee cake apart from the others.

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READALOUD

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Reviewed: Jan. 27, 2009

This is sooo good that the recipe is too short. You have to double the recipe to make sure you have seconds. The blueberries and the cream cheese should be added with a spatula to make sure you don't make the dough blue.

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