Reviewed: Apr. 1, 2007

i have made this for a few brunches now and it is always a hit. i have shared the recipe and people love it. I took others advice and spead half of the topping in the middle. I tried this with canned cherries - not good. I use canned blueberries and it is really great.

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JAY9R97

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Reviewed: Mar. 18, 2007

Very good and easy recipe!! I substituted 1 cup of chopped apple for the bluberries. I didn't have brown sugar so I scrapped the struesel and just mixed in a little bit of cinnamon and white sugar in the middle with the apples. I also made a glaze of maple extract, icing sugar, and bit of milk and poured it on while the cake was warm. Tasted delicious!!!

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JRIGTER

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Mar. 4, 2007

I wish I had read all of the reviews on this recipe before I tried it. Obviously this recipe requires more milk and less flour. Mine is in the oven right now as written and it is hideous. I'm sure the recipe is yummy after the alterations are made but I am going to keep looking for a coffee cake recipe that I don't have to tweak.

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Valerie

Cooking Level: Expert

Home Town: Chetwynd, British Columbia, Canada

Living In: Harrisville, New Hampshire, USA

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Reviewed: Mar. 3, 2007

This was very yummy! I made some of the changes suggested by others - cut back on the flour a bit, added a little more milk, added more blueberries, and only made half the topping. Even with half the topping, it was enough for the middle as well as the top. I baked it in a 9 1/2 inch springform pan - worked out perfectly. It baked in about 45-50 minutes. Definitely will make again.

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BONS77

Cooking Level: Intermediate

Home Town: New York, New York, USA

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Reviewed: Mar. 2, 2007

Seriously, this is one of the best things I have ever baked (and I bake A LOT!). I made it in a pretty bundt pan and used 3/4 c. of milk. I mixed the blueberries into the batter right before putting it into the pan. I thought it was a perfect amount of streusel in the recipe - enough for a top layer and a middle layer. The streusel seems to have a caramel taste to it - it's just awesome! I can't wait to make this again to share with other people - me, my husband and kids ate this whole one ourselves!

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Marne

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Zimmerman, Minnesota, USA

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Reviewed: Feb. 22, 2007

This coffee cake was AMAZING! I made it for an afternoon luncheon, and it was the only thing eaten completely!

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impcase

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Reviewed: Feb. 19, 2007

amazing!

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Jm

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Reviewed: Feb. 17, 2007

simple and very yummy!

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CASFREEDOM

Cooking Level: Intermediate

Home Town: Des Moines, Iowa, USA

Living In: Portland, Oregon, USA

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Reviewed: Feb. 3, 2007

Excellent recipe! I have tried the recipe with fresh blueberries and another time with sliced peaches; both times it turned out great. i usually divide the streusel recipe in half and add some oats in.

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abrooks

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Feb. 2, 2007

This was yummy - but I did make the modifications suggested in the other reviews. I used two eggs, 3/4 cup buttermilk & halved the streusel topping. I baked it in a 9" springform pan for 55 minutes on 350 and probably would go a little less next time as the outer later was a little harder than I expected.

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PAP179

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Reviewed: Jan. 27, 2007

This was the best blueberry coffee cake I have ever eaten!It was gone the day I made it! Its like the saying goes you cant eat just one!!!

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DEZ1

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Reviewed: Dec. 17, 2006

hmm.. this recipe seems to have flawed information. A bundt pan is a tube pan, and is therefore an upside-down kind of cake.. yet the instructions tell you to put the extra streusel at the top after all of the batter has been poured in (which would be the bottom of the cake since it's in a bundt pan!!). I put all the streusal as the middle layer w/ the fruit. Also, there is not nearly enough batter for a bundt pan (I use a 9" one).. I had to double the cake recipe and I used extra milk as well as less flour as previous users suggested. After around 75 minutes the cake was ready. The look? Not a very pretty looking cake. The taste? Nothing spectacular. The flavor is farely plain. This doesn't have that rich and fluffy 'cake' type texture that I associate with most cakes. There were too many recipe flaws and I had to take suggestions from other reviewers, and even then I didn't get a super great cake.. so this gets 3 stars. Very average.

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ggglitch

Cooking Level: Intermediate

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Reviewed: Dec. 10, 2006

OK, this was good but not pretty! Maybe I did something wrong, but the topping all sank to the bottom (which I expected) and was just goo. It was certainly not crumbly. So I had to scrape it out of the bottom of the pan and "paste" it to the top of the cake, which did not really have a real top. It tasted good, but is not something I'd make on a regular basis. I followed the advice of others and used 2 eggs, 3/4 cups of milk, only 1 1/2 cups of flour and an extra cup of blueberries, folded into the batter.

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Dec. 2, 2006

Fantastic--only changes were to add a little more milk into the batter and double up the strudel.

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Sue M.

Cooking Level: Expert

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Reviewed: Nov. 15, 2006

This is SUCH a good recipe!! Great for young bakers like me! Just made it today and it turned out PERFECT. Just a little tip, I cooked it for 55min and it was perfect and the middle was cooked. I LOVE THIS WEBSITE!!!! =D

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Shae

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Reviewed: Nov. 7, 2006

WOW!!! A very moist and tasty cake, great for breakfast, snack, or dessert. I had never baked a coffee cake before, and this one came out perfect on thr first try. On the advice of other raters, I decreased the flour to 1 and 1/2 cups, and increased the milk to 3/4 cups, as well as making only half the crumble topping. Make sure to check that it's fully cooked in the center, as it took me slightly longer than 60 minutes to get the middle well-cooked. I used a springform pan and have received rave reviews... the more blueberries the better! I have since made it using a mixture of raspberries and blueberris and it is just divine.

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M. Lynn

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Reviewed: Nov. 3, 2006

this was great, thanks for the recipe. This was the first time that I have made a blueberry coffee cake and I'm glad I picked this recipe. Thanks again. I LOVE THIS WEB SITE....

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bethypoo

Cooking Level: Intermediate

Home Town: Peru, Indiana, USA

Living In: Kettering, Ohio, USA

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Reviewed: Oct. 20, 2006

This was really good. I used cream instead of milk (since it was all I had) and increased it to 3/4 cup. I also used 2 eggs instead of 1, and baked for 50 minutes. I found it to be moist this way. My only complaint is that I didn't really like the topping on the bottom of the cake because it was kind of messy and loose and I lost a lot of it on the serving platter. It might be better to make this in a different pan so that the topping can be on "top".

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JENNIFER72_00

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Sep. 18, 2006

I always love to "tweak" recipes to make them my own...however, I made this exactly as written & it was the most delicious coffee cake I've ever had! Leave the blueberry layer in the middle & go for the whole amount of streusel topping - delicious! My only modification was the baking time - my oven only needed 50 minutes, so don't overbake it.

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Jennifer C.

Living In: Minnetonka, Minnesota, USA

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Reviewed: Sep. 16, 2006

I love this cake. Instead of baking it in a bundt pan, I bake it in a baking dish for the same amount of time. Also, I mix the blueberries into the batter, then spread in pan.

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