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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Reviewer:

sweetnsassy

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Sep. 14, 2006

I thought this batter wasnt sweet enough but the topping was very good.

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Michelle

Cooking Level: Intermediate

Home Town: Yakima, Washington, USA

Living In: Tacoma, Washington, USA

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Reviewed: Aug. 31, 2006

This is a good recipe. I read many reviews to get ideas how to make it better which is why I luv this site. I used 2 cups of flour, 3/4 cup milk, 2 eggs and 2 cups of blueberries. I poured 1/2 the batter in a 9" springform added 1/2 the topping and 1/2 cup blueberries. Poured the rest of the batter and topped with streusel. I folded 1 1/2 cups of blueberries in the batter as well. Baked for about 50-55 min. at 350. It looked very pretty when sliced. Thanks to all the input from others. Its a keeper.

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Lsaz

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Reviewed: Aug. 29, 2006

This was excellent! I only used 1-3/4 cups of flour based on some of the other reviews. I think it worked because it was super moist! Also, I only used 1/2 of the crunch topping. This seemed to be plenty.

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Marycooks

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Reviewed: Aug. 26, 2006

This was so moist and scrumptious!! Thank you for a great use for blueberries. My kids enjoyed this tremendously.

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TAMILYN3

Cooking Level: Intermediate

Living In: Friendswood, Texas, USA

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Reviewed: Aug. 22, 2006

I followed this recipe except I added more blueberries and wish I would have read other people's reviews first. I thought the topping was a little too sweet and should have only used half. The batter was very dry so I would added more milk as suggested by a couple other reviewers and I would also suggest stirring the blueberries into the batter because it spreads them around instead of being on one layer. Follows these suggestions and you will like it.

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JASBRE

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Reviewed: Aug. 22, 2006

This coffee cake rises beautifully and looks great. The taste is moist and yummy!

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MADRAY7

Cooking Level: Expert

Home Town: Lockport, New York, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Aug. 21, 2006

This was good, but I made the following modifications: (1) I halved the streusel topping (and there was still some left over), (2) I used 3/4 cup milk because I thought the batter looked too dry - depends on how you like your coffee cake I suppose, (3) I used 1 1/2 cups blueberries and folded them into the batter before spreading into baking dish, (4) I spread half the batter in the dish and then sprinkled some streusel topping in the middle, then put the remaining batter on top and covered in streusel, (5) I used a 9x13 glass baking dish, baked it at 325 for about 25 mins (until golden brown)

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Sharlene

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Reviewed: Aug. 21, 2006

this cake was good all but the fact it was dry dry dry.

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Reviewer:

Deborah

Cooking Level: Expert

Home Town: Altoona, Pennsylvania, USA

Living In: Hollidaysburg, Pennsylvania, USA

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Reviewed: Aug. 18, 2006

This was very good - very yummy! I also liked the candy crunch of the topping - which ends up in the middle rather than the top. Will do this again.

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Sharon

Cooking Level: Intermediate

Home Town: Coquitlam, British Columbia, Canada

Living In: Duncan, British Columbia, Canada

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Reviewed: Aug. 16, 2006

This was good. The batter for some reason was really thick. It was a good recipe besides the fact that I'd have used about half the blueberries. The cake was pretty dense, but the flavor was great.

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L.A.

Cooking Level: Expert

Home Town: Glastonbury, Connecticut, USA

Living In: Lake Placid, New York, USA

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Reviewed: Aug. 13, 2006

One word: FANTASTIC!! I've been asked several times for this recipe. I love it and so does my family. It's very simple to make and has the best flavor. A great way to use up those extra blueberries.

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KIK_IT2

Cooking Level: Expert

Home Town: Martinsville, Illinois, USA

Living In: Roseau, Minnesota, USA

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Reviewed: Aug. 11, 2006

This cake was delicious, although a little sweet to my taste. The topping could have easily been cut in half. Overall, great recipe!

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VintageQueenGF

Cooking Level: Intermediate

Home Town: Asheville, North Carolina, USA

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Reviewed: Aug. 1, 2006

This tastes pretty good...but I made this in a bundt pan, because I was too chicken to not follow the directions, and that was a big mistake. Well, actually IDK what happened, but the topping turned into like caramel. And so it was really hard to get out of the pan. I'm just cutting slices out of it. I may make this again in a diff pan. Bundt pans are scary to me, lol. Anyone have any thoughts about why my topping didn't turn out right?

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mama2chix

Cooking Level: Expert

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Reviewed: Jul. 26, 2006

I made this as a little something for the people at work and everyone just loved it....it disappeared. This was a very easy recipe and quick too!!! Loved it and will make again real soon.

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MINGEGNERI

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Reviewed: Jul. 25, 2006

This recipe is definitely worth making!!! Granted there are changes, but most recipes on this website have some changes made to them. When I made these I added 3/4 cup of milk, 2 eggs,and 2 cups of frozen blueberries(picked from the garden last year), which I thawed and added a touch of flour to. I also cut the topping in half, which was plenty. I cooked this in a 9" springform pan, and it was gone within 24 hours! My husband and I were fighting over it! Can't wait to make again!

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SCITTI45

Cooking Level: Beginning

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Reviewed: Jul. 23, 2006

This cake was easy to make but it was a little bland in taste. I modified the topping by substituting 1/2 the topping flour for quick cooking oats. I also sprinkled half the topping on the cake batter before adding the blueberries.

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Reviewer:

We love to cook

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Reviewed: Jul. 23, 2006

I followed the recipe as it was written and this coffee cake turned out only average. I don't think you should rate a recipe 5 stars if you had to make changes to get it there. That's just saying the original recipe wasn't worth 5 stars in the first place, and all those reviews about changing this or changing that were completely confusing. I think I would rather find a blueberry muffin or cake recipe that is worth 5 stars on its own.

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jingo55jo

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Reviewed: Jul. 23, 2006

I was comparing blueberry cake recipes and noticed that this recipe is exactly the same as a blueberry muffin recipe I received in a baking class I took at a culinary school. There were only 2 differences. One, this recipe is half the recipe we made. The second is that all the ingredients were cut in half except the flour. The class recipe called for 3 cups of flour. Here it calls for 2 cups instead of 1 1/2 cups. That is probably the reason people are saying it's dry--too much flour.

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PRAETORIAN2000

Cooking Level: Expert

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Reviewed: Jul. 15, 2006

We really enjoyed this cake. I cut down the fat by using 1/4 cup applesauce 1/4 cup butter for the cake. I also used eggbeaters instead of an egg and 2% milk. Will definately make again!

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