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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Paulina

Cooking Level: Beginning

Home Town: Quito, Pichincha, Ecuador

Living In: Rochester, New York, USA

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Reviewed: Dec. 14, 2008

I loved it! Like another reviewer, I was a little confused about the cream cheese chunks. I creamed 80% of the cream cheese and added the other chunks. Next time, I'll cream it all. The chunks made for an odd bite here and there. I also used brown sugar for the topping (like others) and highly suggest it. This recipe is delicious and all my children, even the picky ones, devoured it.

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JEANETTEMORTENSEN

Cooking Level: Intermediate

Home Town: Katy, Texas, USA

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Reviewed: Nov. 9, 2008

This has a wonderful light texture. 1) 1/2 tsp vanilla added to the batter and 1/2 tsp cinnamon to the topping worked nicely 2) Be sure to let it partially cool before cutting and serving, otherwise the cream cheese chunks are too melted and sloppy 3)You'll get purple batter if you let frozen blueberries start to thaw before mixing 4) This is great featured with a full brunch/breakfast, but it isn't hearty enough to stand on it's own.

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gardengirl

Cooking Level: Intermediate

Home Town: Sumner, Washington, USA

Living In: Maple Valley, Washington, USA

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Reviewed: Sep. 4, 2008

Oh my word - I also wish I could give out 10 stars. Just made this for the first time today, and it is so very, very good. I doubled it in a 13 x 9 pan, and the only change I made was to use light brown sugar instead of white sugar in the streusel, as suggested by other reviewers. I may have used a bit more than 6 oz (the doubled amount) of cream cheese, but no more than 7 oz total. It is so moist and flavorful. When asked how much of the 13 x 9 pan he wanted me to leave at his house, my younger brother, who is my favorite food critic because he is always bluntly honest, said "all of it." I will be making this for years!

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Tanya Miller

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Reviewed: Sep. 2, 2008

Great!! (and i even used some splenda and less sugar!)

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madeline8908

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Reviewed: Aug. 26, 2008

GREAT! Made this over the weekend to take up to the cottage. Used more blueberries (about 1 1/2 cups) and used brown sugar instead of white for my topping. I also used half an 8oz pkg of light cream cheese although I personally didn't find that the cream cheese necessarily added much in terms to the flavour of the coffee cake. There just ended up being 'small chunks' of cream cheese throughout. Perhaps beating it with the butter/sugar and incorporating that way might lend more of the cheese flavour to the cake. Nonetheless, it was fantastic and enjoyed by all!

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ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Aug. 20, 2008

I have been making this coffee cake for a couple of years. It is our absolutely our favorite one. My husband requested this one to feed the Navy Chief Mess in our area for a fund raiser. And my children request it about once a month. I keep the ingredients on hand for any occasion that might pop up and need something good to serve. I also double it and use the entire 8 ozs of cream cheese. We have discovered the leftovers are almost better; a bit sweeter than when it is hot.

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luvinr3

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Reviewed: Aug. 4, 2008

This is the best coffee cake recipe I have made in a long time. The cream cheese just adds a burst of flavor and texture. I teach a foods class and will be using this recipe in my quick breads unit. Thanks so much for posting!

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dcreazzo

Cooking Level: Intermediate

Home Town: Beulah, Colorado, USA

Living In: Arvada, Colorado, USA

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Reviewed: Aug. 3, 2008

So light and fluffy! I even used half splenda, half sugar (could taste it a little bit) and whole wheat flour, but it didn't mess it up! cut the cream cheese cubes really small. Could have put in more blueberries.

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nikichan

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Reviewed: Jul. 21, 2008

Excellent! My family and I all loved this. The reason I am giving it four stars was mainly because I made it wrong. The batter turned blue, and I wasn't sure whether to leave actual cream cheese chunks in the batter. Will somebody please tell me whether to beat the cream cheese in or leave it as chunks? Thanks! Oh, and the topping was excellent!

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Creative_Cook28

Cooking Level: Expert

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Reviewed: Jul. 7, 2008

I am replacing any blueberry coffee cake recipes I have with this one. Just took it out of the oven and had my first piece. It is soooooooo good. I love the cheese cubes in it. I followed the recipe exactly other than doubling it and putting it in a 9"x13" baking pan. I will triple it next time for a deeper cake. thanks so much for all these great recipes.

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Hummel97

Cooking Level: Intermediate

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Reviewed: May 11, 2008

What a great recipe! I made a double batch to take to the vets at the Soldiers' Home, hoping I'd have leftovers to bring home. I was lucky to be able to squirrel away ONE piece! It is moist and full of flavor. I did add just a little cinnamon to the batter because I like the flavor with blueberries. I made the mistake of letting the cream cheese soften before starting, so it was difficult to cube. It didn't seem to matter to the end result though. I'll absolutely make this again!

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Mary McCarthy

Cooking Level: Intermediate

Home Town: Braintree, Massachusetts, USA

Living In: Lakeville, Massachusetts, USA

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Reviewed: Apr. 12, 2008

Excellent!!! Quick & Easy!

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jmb123

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Reviewed: Mar. 19, 2008

Dee-lish! I will definitely make this one again! I drizzled a little bit of a cream cheese glaze on top of the streusel after the cake cooled. Thank you for sharing this recipe =)

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panini

Cooking Level: Expert

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Reviewed: Dec. 29, 2007

YUM! The cream cheese was a nice addition. I did add a quarter teaspoon of almond extract. Even my three year- old was asking for more.

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ryzing-phoenix

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Reviewed: Nov. 16, 2007

I used frozen raspberries! DELISH!

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anitakay1

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Reviewed: Oct. 31, 2007

I sent this to work with my husband and it was gone in minutes. The kids loved it also. I didn't make any changes.

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blwood01

Cooking Level: Intermediate

Home Town: Mobile, Alabama, USA

Living In: Green Cove Springs, Florida, USA

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Reviewed: Jul. 3, 2007

I didn't care for the chunks of cream cheese in this cake. They didn't add to the flavor, but just made the cake heavy and lumpy. Maybe next time I'll try whipping the cream cheese with an egg and a little sugar and "marbling" it into the batter once it's in the pan. Might turn out a little more appealing.

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Nomadic Missy

Cooking Level: Intermediate

Home Town: Antigo, Wisconsin, USA

Living In: Appomattox, Virginia, USA

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Reviewed: May 17, 2007

I'd give this 10 stars if I could. This is an absolute perfect cake for a nice brunch. I made it on Mother's Day and my mom and sister couldn't stop raving about it. It's not too sweet, just right. I will make this again. . .and again! Thanks for this great recipe.

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JENNYM5451

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