Recipe by Debbie Rowe
"This cake is super for a quick breakfast snack with coffee."
Watch video tips and tricks
packed brown sugar
confectioners' sugar for dusting
This was good, but I made the following modifications: (1) I halved the streusel topping (and there was still some left over), (2) I used 3/4 cup milk because I thought the batter looked too dry - depends on how you like your coffee cake I suppose, (3) I used 1 1/2 cups blueberries and folded them into the batter before spreading into baking dish, (4) I spread half the batter in the dish and then sprinkled some streusel topping in the middle, then put the remaining batter on top and covered in streusel, (5) I used a 9x13 glass baking dish, baked it at 325 for about 25 mins (until golden brown)
I followed the recipe as it was written and this coffee cake turned out only average. I don't think you should rate a recipe 5 stars if you had to make changes to get it there. That's just saying the original recipe wasn't worth 5 stars in the first place, and all those reviews about changing this or changing that were completely confusing. I think I would rather find a blueberry muffin or cake recipe that is worth 5 stars on its own.
I was comparing blueberry cake recipes and noticed that this recipe is exactly the same as a blueberry muffin recipe I received in a baking class I took at a culinary school. There were only 2 differences. One, this recipe is half the recipe we made. The second is that all the ingredients were cut in half except the flour. The class recipe called for 3 cups of flour. Here it calls for 2 cups instead of 1 1/2 cups. That is probably the reason people are saying it's dry--too much flour.
I followed others' suggestions and used 3/4 c. buttermilk instead of 1/2 c. milk and increased the blueberries to 1 1/2 cups. I also sprinkled some of the streusel over the blueberry layer and made it in a springform pan. It was delicious! I took it to a garden club event. Everyone gave it rave reviews, and a customer offered to buy half of it from me.
This cake was a big hit with my picky husband and 9 year old son!! I've also brought it to work and to church, and people always ask for the recipe. I followed previous suggestions: increased milk to 3/4 cup, used a 9" springform pan, and put half of the topping on top of the fruit layer. Instead of fresh berries, I used a 15 oz. can of Oregon blueberries (drained) which works really well. Alternately, a can of drained peaches tossed with 1/2 tsp. cinnamon and some sugar also tastes great. I find that the cake tastes best when warm, so zapping it in the microwave the next day for a few seconds does the trick :-)
I read all the wonderful reviews about this recipe and tried it this morning to take to my son's little league game to share with the moms. OH MY GOSH! WONDERFUL! I used canola oil in place of the butter in the recipe batter and it turned out wonderful and moist! I also used 3/4 cup of milk like others had said, and put some streusel in the middle with the berries too. My friends devoured it! Thanks so much!
Very good! Did take reviewers suggestions...3/4 cup of milk, 2 eggs, 9" springform pan, Half the topping and 2 cups of blueberries.
I made this using 1 cup of milk and I pressed the brown sugar mixture into the bottom of a tube pan and it made a nice topping when I flipped the pan over! The cake was moist and delicious! I will make this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Blueberry Coffee Cake I
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 146
Holiday cookies, cakes, pies, and breads. Get recipes and inspiration.
Get time-saving recipes to save your busy life.
Find just the right recipes for your holiday get-togethers.
Satisfy your sweet tooth with this nutritious idea.
This dense, moist cake is easy to assemble and perfect with coffee.
See how to make streusel cheesecake with delicious blueberry muffin flavor.