Reviewed: Feb. 25, 2009

i make this cake time and time again. i always add cinnamon and or nutmeg and all spice to the batter and streusel. i also add oats to the streusel if i have it on hand and it always turns out amazing. it's always impressed my rommates or coworkers. thanks for the recipe!

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COOKIEBABIE

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Reviewed: Feb. 20, 2009

This was really good! Made a slightly healthier version. Halved the sugar, used 1/4c butter, 1/4c lowfat sour cream, skim milk (about 1 cup). Half of topping recipe. Time came to add the blueberries and mine were too old. So I put 1/2 batter, 1/2 topping, rest of batter, rest of topping. Delightful non-blueberry coffee cake! You won't miss the extra sugar or fat! (you might miss the blueberries! -I didn't)

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MOHYATT

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Feb. 16, 2009

I'm not sure what happened, but this did not turn out very good. It broke apart in chunks and the taste was not that great. It stuck to my bundt pan on the bottom. I would not make this again.

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4girls4me

Cooking Level: Intermediate

Home Town: Royal Oak, Michigan, USA

Living In: Cypress, Texas, USA

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Reviewed: Jan. 28, 2009

Fantastic recipe. I made as directed except substituted half and half for the milk (just needed to use it up) and used frozen blueberries. I baked in a 10" round pan for approximately 50 minutes and it turned out perfect. Very moist and delicious. I liked the idea of putting some streusel in the middle and will do that next time.

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BDEGER

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Reviewed: Jan. 21, 2009

love love love this cake! tonight i'm making 1/2 the batter and in the morning i'm putting it in my new GT express- i think it will be awesome!!!

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Bonnie

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Reviewed: Jan. 14, 2009

My 13 year old step son made this, with my help, and it was FANTASTIC! I would suggest this anytime.

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Tori

Cooking Level: Expert

Living In: Urbandale, Iowa, USA

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Reviewed: Jan. 7, 2009

I love this cake. I followed a couple other reviewers by increasing the milk to 1 cup and by adding the blueberries in the batter. Otherwise I followed the recipe. It is very light and tasty.

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Michele

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Reviewed: Nov. 16, 2008

Made a lower fat, moist version: I doubled everything except the flour (I used 3 cups) in the cake recipe. I used 1/2 cup canola oil and 1/2 cup applesauce instead of the butter in the cake. I also used frozen, thawed blueberries instead of fresh and did not drain. I only onced the topping recipe. I baked in a greased 9x13 for about 45 minutes. DELICIOUS

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S.Reid

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Reviewed: Nov. 10, 2008

Scrumptious! I loved this coffee cake recipe. The cake was moist and the crunchy topping was great. I followed other reviewers advice and added the crumb topping after it baked for a few minutes.

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Ashley

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

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Reviewed: Sep. 10, 2008

I LOVED this light and delicious coffee cake! I used frozen bluberries, which I had slightly thawed and it came out great. I also used a springform pan, and it popped out beautifully! I only used half of the topping, that was plenty. I also added slightly more milk, because it seemed a little too thick. Overall, excellent recipe! I will use this again and again!

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Pirate Princess

Home Town: Orem, Utah, USA

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Reviewed: Sep. 5, 2008

I thought this turned out pretty good, considering my modifications. In an effort to reduce the calories a wee bit, I halved the sugar (to 1/2 c), the salt (to 1/4 tsp) and the butter (to 1/4 c). I added 1/4 c nonfat plain yogurt to the batter to make up for the butter. Taking the advice of other reviewers, I also halved the streusel ingredients, used 3/4 c milk, 1.5 c flour, and 1.5 c blueberries. I layered the streusel as suggested, but for some reason, the middle layer completely disappeared! I could not taste it at all. I think next time, I'll make more streusel to have more for the middle and top. Overall, the cake tasted great and my bf had no idea that I basically cut the calories in half. The blueberries had a nice strong flavor and the cake was soft and moist. I baked this in an 8x8 pan for a little over 50 minutes. Thanks!

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Sara

Cooking Level: Intermediate

Home Town: Kailua, Hawaii, USA

Living In: San Jose, California, USA

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Reviewed: Sep. 2, 2008

I baked them in muffin tins and let me tell you, they turned out amazing. I also used plums instead of peaches. The end result, a fluffy fluffy moist cake. No one called it a muffin, because a muffin can't compare to this.

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Jennifer

Cooking Level: Expert

Home Town: Falls Church, Virginia, USA

Living In: Vienna, Virginia, USA

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Reviewed: Aug. 31, 2008

Everyone liked this cake! Good recipe.

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Aunt WW

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Aug. 26, 2008

I made this yesterday - trying to think of a way to use extra blueberries. I usually change a recipe to my liking - but I didnt have to with this one. Perfect as is - easy to do and very moist and yummy! Will definately make again !! thanks !!

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VICKIE B

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Reviewed: Aug. 20, 2008

this recipe was delicious!!!

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nievesc80

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Reviewed: Aug. 12, 2008

This was great. My dad ate several pieces and he's not much of a sweet eater and i brought some into work and my boss said it was the best he ever ate (he loves blueberry coffee cake) and this is from the pickiest person i know. I did make modifications: 3/4 c milk, 2 eggs and half the strusel in the middle. I also noticed the blueberries sunk a little bit in mine probally because of extra liquid.

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HealthyFoodLover

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Aug. 11, 2008

Very Good!

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MCPARKER

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Reviewed: Aug. 7, 2008

I guess it was ok...not too impressed with the texture.....not sure if I will make this again.

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Tonysgdbg

Cooking Level: Expert

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Reviewed: Aug. 6, 2008

Absolutely delicious!!! I followed the commonly suggested modifications: 1 1/2 cups of flour in cake, 1 1/2 cups blueberries, 1/2 - 3/4 cup milk, half of streusel topping mixed with th blueberries, cooked in a 9" springform pan.

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Cindy T.

Cooking Level: Expert

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Reviewed: Aug. 5, 2008

I really didn't like this cake at all. I followed the recipe exactly and found that there was way too much of the topping and it turned out very dry. My entire family didn't like it at all. Wouldn't reccommend this to anyone.

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