Reviewed: Feb. 8, 2006

I don't know about you but I didn't have much batter to go around in the bundt pan. It's alot better if you just go with a square pan. Theres to much streusel topping... made it to sweet.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

califcook

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 7, 2006

This is a great recipe, and can be modified as desired! I used the following recipe (the original with my modifications in parenthesis): streusel: 1 cup packed brown sugar 2/3 cup all-purpose flour 1 teaspoon ground cinnamon 1/2 cup butter (I added about 3/4 c. of pecans and pulsed all together in a food processor) Cake batter: 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup butter 1 cup white sugar (decreased to 3/4 cup) 1 egg 1 teaspoon vanilla extract (also put 1/2 t. almond extract) 1/2 cup milk (increased to 1 c. milk until it was a good spreadable consistency) 1 cup fresh blueberries (used dried, plus 1/2 c. dried raspberries) added 1/3 c. sour cream to batter) 1/4 cup confectioners' sugar for dusting (omitted) I added 1/2 of berries to batter, and layered the other half of berries with 1/2 of streusel topping in between batter layers. On top, I put half the remaining streusel. (I'll use leftover streusel on muffins another day- this recipe made so much, partly b/c I added nuts!) It's delicious, and even my husband liked it who usually isn't into blueberries!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Sally S.

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 2, 2006

I made this receipe New Year's Day, and it was fabulous, it was very moist and had great texture! I used 6 oz. of milk instead of the 1/2 c. and used 2 cups of thawed, frozen mixed berries that I keep on hand from Costco. I also reduced the crumb topping by half and was glad I did as there was plenty of topping to cover the square baking dish that I used. I found that it was done in about 45 minutes, since I used a glass dish. I will definitely make this again, and probably try using a 13" baking dish and doubling the recipe for company. This will become one of my new favorite brunch recipes!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

DEVONNEJOY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 23, 2005

Followed the advice: halved the streusel topping, increased milk to 3/4, decreased sugar to 2/3 cup (don't llike it too sweet), added 2 eggs instead of 1, increased blueberries to 1.5 cup. Still thought the batter was a bit dry. But it turn out alrite. It's not dry nor is it buttery moist. I thought it's just nice but don't seem to keep well cos by next day, it was getting hard.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Jo

Cooking Level: Intermediate

Living In: Singapore, Central Region, Singapore

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 22, 2005

This coffee cake was easy to make and was a big hit. My wife said it was densely delightful!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

EPETOK

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 13, 2005

Made this cake for my husband's birthday and we all liked it. would try it again. the streusel topping came out like a paste instead of crumbs.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Nila0

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 20, 2005

I made this for a bake sale and it sold out! Everyone loved it. I didn't measure the blueberries so I probably used more than 1 cup and I ended up not using all of the topping. It might be better if you layer some of the topping with the batter and blueberries. It was definitely a big hit!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

AGGIESHAN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 11, 2005

I added an extra 1/4 cup of cream, used frozen raspberries, and added lots of chunks of cream cheese in the middle layer. Really good!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ZZZORBA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 17, 2005

Incredible! I absolutely love this cake, and I live at high altitude (5600) and have lived at normal altitudes, and it works everywhere I've tried it. I use half wheat and half white flour or 3/4 white wheat flour (white spring wheat) and 1/4 white flour, and it still tastes marvelous. I definitely use 3/4 cup of milk and 1 1/2 cups blueberries as others have suggested. I've used buttermilk in place of the milk and it makes for a tender crumb in the cake. There is a lot of topping, but I've tried halfing it and that's too little so maybe somewhere in between would be perfect and a little more healthy.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Islander

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 7, 2005

This was good! Will be making again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

COOKIN LADY

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 6, 2005

Great recipe. I just had a piece hot out of the oven. I took advice from others and used 9" springform pan and added an extra 1/4 cup of heavy cream for some more liquid. Very moist. For the topping I used 1/2 cup brown sugar and 1/2 cup white sugar and it's delicious. If you don't have a sweet tooth lessen the sugar in both the cake and topping. Def add more berries as well! Can't wait to have more for breakfast.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cookiequeen

Cooking Level: Intermediate

Home Town: Brewster, New York, USA

Living In: Dover, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 3, 2005

Very easy and very tasty. Only "complaint" is that the topping is very sugary.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CarrieB

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 1, 2005

We have a bumper crop of blueberries this year, so I've been baking for 2 weeks! This is one of the best cakes--I didn't change a thing. But, next time I'll add MORE berries.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

BARBIEL

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 31, 2005

I used some previously fresh/now frozen peaches that I had in the freezer instead of the blueberries. I also altered the recipe as per a few of the reviews that I read by decreasing the sugar and increasing the milk in the batter and by putting 1/2 of the streusel on top of the peaches and the other half on the top of the batter. My family enjoyed this recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ROXANN4837

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Coral Springs, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 29, 2005

This was super good, just like all the reviews said. After making it once, I can't wait to make it again! I followed the other reviews advice: (1) 9" springform pan, (2) increase milk to 3/4 cup, (3) I decreased white sugar to 3/4 cup since there was already the streusel topping, and (4) another layer of streusel after the fruit. I had a 6 oz container of fresh blueberries, and it was delicious. I highly recommend this recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

kwokie

Home Town: Fountain Valley, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 27, 2005

Ok well I made this ‘cake’, following the direction carefully, and it’s somewhere between….like some people have said… one big jelly, and a disgusting energizer bar! I seriously thought that it had a life of its own in the oven!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

stud muffin

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 19, 2005

I made this cake with fresh blueberries. It is the one of the best coffeecakes I have made. My neighbour says it is a 20*.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ALTA1

Cooking Level: Expert

Living In: Guelph, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 18, 2005

Good recipe. I made the following adjustments. Used 3/4 cup buttermilk instead of 1/2 cup milk, mixed 1 cup blueberries into batter, but next time will use 1-1/2 or two cups!!!, put 3/4 of the "topping" into the middle, then added the remaining batter. Will make again!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CATHYB

Cooking Level: Intermediate

Home Town: Farmingdale, New York, USA

Living In: Deer Park, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 13, 2005

mmmm mmmm good :) I made this in my pampered chef mini bundt pan, and it turned out fantastic! highly recommended!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MRSAMYBUG

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 4, 2005

I made this coffee cake thinking that it would be like all the others I made previously. However, with the addition of sour cream into this recipe, there was a difference in the taste as it was a bit more decadent when the finished product came out of the oven. I added a bit more blueberries to the mixture. It was a hit at my husban'd office! I'm making it for the fourth of July!

Was this review helpful? [ YES ]
0 users found this review helpful