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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erz2002

Cooking Level: Intermediate

Home Town: Dover, Pennsylvania, USA

Living In: Dillsburg, Pennsylvania, USA

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Reviewed: May 9, 2008

I loved with this! I did make a few changes, I used 2 eggs and 3/4c. milk. I did have a problem with the crumb topping, but that is been with any recipe that I have to do one of those so not this recipes fault. I will definately make this again! Thanks!

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countygirl28

Cooking Level: Intermediate

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Reviewed: May 5, 2008

I used a bundt pan and layered the cake mix, blueberries, topping. The mix was hard to spread so I would definately decrease the flour to 1 1/2 cups. I did increase milk to 3/4 and added an additional egg. I used canned blueberries and 1/2 whole wheat flour. Baked for 55 min. It turned out great..just a little dry.

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LUV2BFLYIN

Cooking Level: Intermediate

Home Town: Goodland, Kansas, USA

Living In: Newnan, Georgia, USA

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Reviewed: Apr. 30, 2008

This cake is moist and wonderful. I increased the ingredients by 1 1/2 and made it in a 9 x 13 inch pan since I don't have a bundt pan. It turned out great. Instead of sprinkling with powdered sugar, I made a glaze from 1 cup powdered sugar and 2T water, which I poured over the cooled cake. Made it look beautiful. This is a great recipe and a definite keeper.

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pudz425

Cooking Level: Intermediate

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Reviewed: Apr. 28, 2008

Good cake. I used a 9" springform pan. Like others have said, I had to add milk until the batter seemed moist enough--almost a cup. I also had to 'flatten' the batter in the pan. As a preference, I folded in the berries instead of layering them.

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DetectiveL

Home Town: Toronto, Ontario, Canada

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Reviewed: Apr. 25, 2008

It was very good.....I did follow the other reviewers advice as well....halved the topping and 3/4 cup milk and 2 eggs! It turn out real good!!!!! My dad loved it and thought I bought it at the store!!!!

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LuvChanSe

Cooking Level: Intermediate

Living In: Largo, Florida, USA

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Reviewed: Apr. 14, 2008

Came out AWESOME but I'm not sure how it would've turned out without making the changes so many have suggested. Used a springform pan. Did the full 2 cups flour but upped the milk to 3/4 cup and added an additional egg. Used all of the topping (cuz that's the best part IMO) and about a cup and a half of frozen blueberries. The batter is really thick so the blueberries didn't sink. Professional looking and tasting results.

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PrincessJenna

Cooking Level: Intermediate

Home Town: Upton, Massachusetts, USA

Living In: Albany, New York, USA

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Reviewed: Apr. 12, 2008

This was good, but not exceptional. As I passed it out to my colleagues, I advertised it as an ugly cake. I prepared it in a bundt pan as directed, however, the crumb topping made it incredibly difficult to invert. It crumbled into countless pieces. I did not read the reviews before preparing, and I would agree that it needs a. more liquid, b. more blueberries, c. less "crumb" topping.

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Annabelle

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Troy, Missouri, USA

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Reviewed: Apr. 11, 2008

I made this for breakfast yesterday. I thought maybe I messed up the recipe because it would not get done. I went over the recipe again and realized that I had put 1cup of milk insted of 1/2 cup. It came out wonderful. I ended up cooking it about 11/2 hrs. sooo good!!

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val in oregon

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Living In: Springfield, Oregon, USA

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Reviewed: Apr. 6, 2008

I really wasn't impressed with this recipe-sorry. The cake was bland and the blueberries sank to the bottom. I didn't realize that the crumb topping would sink into the batter as it cooked so I put hardly any on and ended up with no topping. I'll look for other recipes.

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BRWNEYEGRL46

Cooking Level: Intermediate

Home Town: Prairie Du Sac, Wisconsin, USA

Living In: Genoa, New York, USA

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Reviewed: Mar. 24, 2008

It's only 4 stars because I felt the need to make adjustments to the recipe. I read most of the reviews and decided from those suggestions to: A) Use 1 1/2 cups of flour B) Use 3/4 cup of milk C) Halve the topping and use 1/3 cup flour and 1/3 a cup oats D) Bake in a 9" springform pan. After making these changes, which I don't normally do but the reviews were very convincing, it was GREAT! Texture was super, quantity was good, taste was excellent! A perfect coffee cake! One note is that I was surprised it still had to bake for the full hour in the springform pan... worth the wait!

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goose1128

Cooking Level: Intermediate

Home Town: Hawley, Pennsylvania, USA

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Reviewed: Mar. 8, 2008

FANTASTIC!!! I thought I had blueberries, but didn't so I used chopped pecans. I put some of the strudel in the middle. I think this is the best coffee cake recipe I've ever tried.

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APARKER27

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Reviewed: Mar. 3, 2008

FANTASTIC! I followed the recipe exactly as it was written and it turned out great. Thank you for a wonderful blueberry coffee cake recipe! I can't wait to make it again for weekend company!!!

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JAMIEJG

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Reviewed: Feb. 24, 2008

This was very good! I didn't want to make a huge cake, so I halved the recipe and it still turned out wonderfully. I followed others' advice though and added more milk (1/4 + 1/8 c. total for half recipe) and used less flour (3/4 cup for half recipe). I baked the cake in an 8x8 pan at 350 for about 40 minutes. yum!

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Lhappy

Cooking Level: Intermediate

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Reviewed: Feb. 12, 2008

Like everyone else, I'm rating on the changed recipe but it came out so moist I had to write about it. I used 1.5 cups flour, 3/4 cup milk, 2 eggs, and halved the topping. I also baked in a springform pan. It came out really dark and a little ugly but once I put the powdered sugar on it, it looked fine.

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Shelly T

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

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Reviewed: Feb. 9, 2008

Very good! I follwed the recipe exactly, but used Egg Beaters, Splenda and Soy Milk. I think the picture shows it in a springform pan, not a bundt pan. I used a bundt and the topping ends up on the bottom. Oh well! It didn't affect the taste one bit.

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Connie

Cooking Level: Expert

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Reviewed: Feb. 6, 2008

This recipe is great, I have used fresh and frozen blueberries as well as apples. It has come out great everytime. I believe the streusel topping is the best part of this, so I don't half it as suggested by others.

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Jamie

Cooking Level: Intermediate

Home Town: Chico, California, USA

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Reviewed: Feb. 3, 2008

Delicious, so moist, tasty and lovely effect to have blueberry layer. I used frozen berries and it worked fine.

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Effie

Cooking Level: Intermediate

Living In: Manchester, Greater Manchester, England, U.K.

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Reviewed: Feb. 2, 2008

I used 1 1/2 cups flour and 3/4 cup of milk and I halved the streusel topping as I read in the reviews. It was Very very good - next time I will put in more blueberries - also I made it in a casserole dish and baked it at 350.

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Coot226

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Feb. 1, 2008

Instead of using a bundt pan, I opted for a 9 inch spring foam pan. And as other reviewers suggested, halfed the streusel recipe and used 3/4 cups of milk. My streusel didn't turn out "crumbly" initially (despite the fact I used stick butter), so I added a little more flour and brown sugar till it was. The streusel was a little crunchy but worked great with the softness of the cake. Also, used frozen blackberries instead and it turned out wonderful. Will make again!

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