Reviewed: Jul. 26, 2008

I loved this recipe! It was delicious and not too hard to make! I will definetly make it again!

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Reviewed: Jul. 25, 2008

The topping on this coffee take makes it absolutely wonderful!! I would not change a thing! If you don't have fresh blueberries, frozen work great...just make sure they are thawed out. I increased the amount of blueberries to 1 1/2 cups. I think I will take the advice of other reviewers and increase the milk to 3/4 cup next time just for little bit of a thinner batte. Very good and definitely best when warm!

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BigAspirations

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Leawood, Kansas, USA

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Reviewed: Jul. 24, 2008

Delicious! I brought half of this to work and it was gone in two seconds. Everyone loved it.

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LeeLee222

Cooking Level: Intermediate

Home Town: Cliffside Park, New Jersey, USA

Living In: East Brunswick, New Jersey, USA

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Reviewed: Jul. 22, 2008

Good cake.Followed others' advice and increased the milk,egg. Used 9" springform pan. Put part of struesel in the middle with blueberries and raspberries. Next time will add some citrus zest and cinnamon to the batter. NO SUCH THING AS TOO MUCH STRUESEL!!!

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maiingan

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Reviewed: Jul. 20, 2008

Delicious! I changed nothing (except using less of the strusel mix) and it was amazing! I will definetly make it again, but I'll add some strusel in with the blueberries! A perfect 5 stars!

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tessia

Cooking Level: Intermediate

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Reviewed: Jul. 20, 2008

Excellent!! The only change I would make for my next cake is to increase the blueberries and mix them in the batter. Will make this again.

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KEB41

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Reviewed: Jul. 18, 2008

Good. I should have used more blueberries. I used a bundt pan and it did not make a full bundt pan. I followed other suggestions and put blueberries in middle with 1/2 topping.

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STONE7800

Home Town: Mc Gehee, Arkansas, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jul. 10, 2008

I thought this was super! The only thing I changed was that I cut the topping in half because I used an 8" springform pan and the original amount of topping was way too much. Everyone loves it!

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luv2cook

Cooking Level: Intermediate

Home Town: Saginaw, Michigan, USA

Living In: Columbus, Montana, USA

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Reviewed: Jun. 26, 2008

Excellent Coffee Cake! I just made it for my Mah Jong group this morning and everyone left with a piece to take home! I did as recommended by others - 1 1/2 C. flour in cake, 3/4 C. milk, 2 C. fresh blueberries. I baked it in a 9" springform pan for 55 minutes - might have needed 60 as the very centre was a tiny bit mushy. But the flavor was wonderful and as the blueberries are just great right now here in WI (I think they come from out east!) - they held up very well in the cake and the larger ones stayed whole. A few people mentioned difficulties with the strudel topping. There is a lot of butter in it. What I did was - did some of the crumbling last night, and it started to clump together, so I put it back in the fridge and left it overnight. The butter got nice and hard again, and I used a pastry cutter and that broke up the clumps very nicely and the mix was crumbly. I will make this again.

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Geraldine

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Reviewed: Jun. 17, 2008

This was great and I followed others advice and used 3/4 C Milk.

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Hannen1

Cooking Level: Expert

Home Town: Butler, Pennsylvania, USA

Living In: Houston, Texas, USA

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Reviewed: Jun. 15, 2008

This is a 5-star recipe only with the modifications recommended by the other reviewers. Even with increasing the milk to 3/4 cup, it's still hard to spread the second half of the batter over the blueberries. And it doesn't make sense to put a streusel topping (and goodness - not this much!) on something you bake in a Bundt pan, because you invert it before serving, and the topping would end up all over the plate. So if you bake it in a springform pan, increase the milk to at least 3/4 cup, and put half of the streusel in the middle with the blueberries, it's a good coffee cake. I also increased the cinnamon in the topping to about 1 T. and increased the vanilla to 1T.

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JLANAM

Cooking Level: Intermediate

Home Town: Covington, Louisiana, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: May 30, 2008

I made this in a non stick black bundt pan. The topping got a little burnt, but it looked and tasted yummy. I got lots of compliments from the people at the gathering where I brought it. This is very similar to the Irish tea cake recipe also from this site, so I am going to add blueberries to the irish tea cake recipe and see how that goes. Thank you for a great recipe.

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MaryAnne aka Anne's daughter

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Clinton, Connecticut, USA

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Reviewed: May 30, 2008

Very yummy... I replaced the topping in this recipe with my own streusel, which uses much less sugar... Also used more milk since the batter was rather dry.

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mayura

Cooking Level: Intermediate

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Reviewed: May 24, 2008

Much like blueberry muffins, only in a cake. It's very, very good. It's so good that my brunch guests actually asked if they could take home the leftovers AND have a copy of the recipe. I'll happily serve this again. Like some other reviewers, I decreased the flour to 1 1/2 C and used 2 C of blueberries. But, the best part was adding half of the topping on top of the blueberries in the middle of the cake. I served it warm, and the topping in the middle tasted almost like caramel.

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BRIANNA170

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: May 24, 2008

easy recipe but i always some difficulty with the streussel topping, maybe i do something wrong, a part of it sank a little bit. Hope to get it right next time. The flavor of the cake was amazing, a little similar to muffin dough.

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Karamelle

Cooking Level: Intermediate

Home Town: Luanda, Luanda, Angola

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Reviewed: May 24, 2008

This was really good. I cut the recipe in half, didn't do the layers, and just baked it in a bread pan. Rolled the blueberries in flour before adding to the batter, and it turned out very nicely. Would definately make this again!

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Ashleigh

Cooking Level: Intermediate

Home Town: Martinsburg, West Virginia, USA

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Reviewed: May 19, 2008

Love, love, love, loved this!! Tastes amazing!!! I followed other suggestions and did the 1 1/2 cups of flour, 2 eggs and 3/4c. of milk. Came out moist and perfect. I used all the of topping; I put half in the middle with the blueberries and the rest on top. I think it MADE this cake..having some of that yummy strusel in the middle! The other poster was right..it tastes just like, maybe even better, than Starbucks Blueberry Coffee Cake!

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Melissa1115

Cooking Level: Intermediate

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Reviewed: May 15, 2008

amazing, and worth the effort.

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LAILARED

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Reviewed: May 12, 2008

Absolutely FANTASTIC! Tried with blueberries then with strawberries. The more berries the better - fresh or frozen. Make sure to add struesel over berries then more batter then berries and the rest of the struesel. DYNAMITE!!

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Yaz

Cooking Level: Expert

Living In: San Antonio, Texas, USA

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Reviewed: May 10, 2008

Excellent. I ended up making a few changes based on other reviews. I made the entire amount of the topping but ended up needing to add more flour (probably 1 c. total) to get it to a more crumbly consistency. Then I layered half the topping in the middle with the blueberries (I used 2 cups of blueberries) and sprinkled the other half of the topping on the top (which ends up being the bottom if you use a bundt pan). I also used 3/4 c. milk. I baked for 55 minutes, but covered w/ foil for the last 15 minutes to prevent the top from getting too dark.

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