Reviewed: Oct. 11, 2009

This cake was really good. I would definitely make again when I can catch fresh blueberries on sale!

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jenny penny

Cooking Level: Intermediate

Home Town: Hamlin, New York, USA

Living In: Hopewell, Virginia, USA

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Reviewed: Oct. 10, 2009

delicious recipe! I made this cake for 5 times!

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MayAK99

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Reviewed: Oct. 6, 2009

awesome recipe! I used frozen blueberries and put "topping" in bottom of cake pan so it was on top of cake when served...delicious! Not much left, definately a keeper...

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kathyskitchen

Cooking Level: Expert

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Reviewed: Oct. 4, 2009

Pretty good. I made in to muffins. I'm still searching for the perfect blueberry cake/muffin.

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mariealicia

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Reviewed: Sep. 13, 2009

I was pretty pleased with the way this turned out. I used the blueberries that I had in the fridge that were about to go bad - I wanted to put them to use. I did what someone else suggested and put the struesel topping in the bottom of the bundt pan so it would show when I turned the cake out. I also added walnuts to the struesel mix and didn't make as much of the struesel as the recipe called for. My husband actually made the wonderful suggestion to add a cream cheese layer in the middle - smart man! I will do that next time I make it. Also, this cake tastes a lot better the next day after it has sat out covered on a cake plate.

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Emily

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Reviewed: Sep. 3, 2009

It wasn't the greatest, but wasn't bad either. The batter didn't seem like enough to make this coffee cake. The cake came out about 2 inches high in the bundt pan. Something wasn't right, but everyone in my family loved it.

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CPA

Cooking Level: Intermediate

Living In: Naperville, Illinois, USA

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Reviewed: Aug. 31, 2009

Delicious! Love the crumbly bottom layer! Easy to prepare, too.

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Julie

Cooking Level: Expert

Living In: Whitby, Ontario, Canada

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Reviewed: Aug. 28, 2009

I'm not sure how good this recipe is because I made all the suggested changes, used 3/4 c. buttermilk, extra 1/2 c. blueberries and only half the topping which really was enough. I also used a springform pan which makes way more sense then putting topping on top of the cake in a bundt pan and then flipping it upside down. So the recipe was good, it just needs some fine tuning.

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For.the.love.of.CAKE

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

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Reviewed: Aug. 20, 2009

I made this cake for a coworkers birthday and everyone loved it. It didn't even last a day.

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jennifer teeters

Cooking Level: Intermediate

Living In: Fort Smith, Arkansas, USA

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Reviewed: Aug. 14, 2009

This recipe gets better each time I make it. I made it for a party this weekend. There were tons of other desserts and this one vanished before I even got a piece. I made it in a silicone pan that was a flower design and just looking at it made your mouth water not to mention the smell when I removed the lid. It is so good now that blueberries are in season. I did use 3/4 cup milk and put the blueberries in the batter and layered the batter and topping. Five stars does not give it the credit it deserves. This one is a keeper.

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Suz

Cooking Level: Intermediate

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Reviewed: Aug. 12, 2009

This was VERY good. My only complaint was that it SHOULD NOT be baked in a bundt pan. It was very hard to get out and when I finally did get it out, some was still left in the pan. Very pleasing to the mouth but not the eyes considering the top half was missing!

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BakingPrincess

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Reviewed: Jul. 26, 2009

This was just OK for me. The crumb topping (which was really the bottom) made it way too sweet. I will try a different blueberry cake next time.

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CookingSister

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 26, 2009

You must double this recipe if you are using a bundt pan, or you won't have enough batter. We substituted 1/2 the flour for whole wheat flour. Turned out really well.

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Jen S.

Cooking Level: Intermediate

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Reviewed: Jul. 6, 2009

awesome, I did do one thing different, I cooked it in a 9x9 pan, it took a little longer to bake, but it was perfect, I made the second time and cut the topping in half and it still was awesome! not as sweet, which is better, this is a moist coffee cake, delicious...... :)

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MAC_86

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Reviewed: Jun. 25, 2009

Very moist and delicious. I wanted a lot of cake bars, so I cooked it in a 9x11. I added half the batter on the bottom, sprinkled half of the crumble, sprinkled out the 1 cup of blueberries, covered with the rest of the dough, and then the remaining crumble. I baked for about 40 minutes. Moist, sweet, and the inner crumble layer added a gooey layer that on its own would be reminiscent of cinnamon buns. The crumble was not your traditional crumble, but a soft dough that was hard to "sprinkle". After about baking 15 minutes, I took a spoon and swirled the dough and the melted gooey "crumble." Easy to make and would make again.

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BakingBot

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Berkeley, California, USA

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Reviewed: Jun. 18, 2009

I have made this cake a couple of different times. It is great, my family loves it. However the last time I didn't have blueberries, but I did have a can of peach pie filling. Wow! It was super, I put it in the middle just like you do the blueberries. The cake was gone in one day along with lots of request to make it again. It wasn't as pretty as the blueberries, but it was great!

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charris

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Reviewed: Jun. 13, 2009

This is one of the best cakes that I have ever made, especially on the simple side. I have been married for 44 yrs and raised 3 sons and 9 GC so that is a lot of cakes to cook. I think any way that you choose to make it look it is still the wonderful cake that the recipe calls for. Thank you for a great addition to my baking.

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RAYANDBREN

Cooking Level: Intermediate

Home Town: Auburn, Alabama, USA

Living In: Panama City Beach, Florida, USA

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Reviewed: Jun. 3, 2009

I made it tonight. I ended up adding some chopped walnuts and quick oats to the topping because I thought mine was going to be too wet. It was excellent!

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Donna

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Reviewed: Jun. 2, 2009

Can't give this recipe all 5 stars because I took the very much needed changes that everyone else has done. It turned out fabulou. I was very impressed. Its quite rewarding to create something better than what starbucks sells! There is quite a bit of topping so I do suggest taking half of it and putting it in the middle with the berries, and I dont like the idea of folding the berries into the batter as I was going for the starbucks look and they only have it in the middle and on the top under the struesel. Wonderful will make again!

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luvmyitalianhubby

Cooking Level: Intermediate

Home Town: Roseville, California, USA

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Reviewed: May 29, 2009

I really enjoyed this. I did what some of the other's said to do and added some topping mix to he middle. I just moved so winning all my neighbors over by giving out baked good and yummy treats. But I really enjoyed this!!

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