Reviewed: Jul. 6, 2006

Wow this was terrific! I'm don't usually purchase fresh blueberries as I don't care for them but I had find something to do with all of those that my daughter's picked at the Blueberry Patch and this was definitely the route to go. I took it to a potluck brunch and received so many requests for the recipe. Thanks for sharing it!

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GREATGIG

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Mesquite, Texas, USA

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Reviewed: Jul. 2, 2006

I rarely use my bundt pan, but this bakes well in a 9 X 13 pan as well as makes one dozen muffins. To cut back on the fat, I do not use the streusel topping. Instead I add 1/8 teaspoon of cinnamon to the flour mixture and sprinkle a little sugar over the top before baking. Depending on the pan used, times do have to be varied. Cake is done when it is golden brown.

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WEESY001

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Jun. 29, 2006

I followed the sage advice of the previous bakers and increased the milk to 3/4 cup, used two eggs and put it all in a 9" springform pan. I also halved the crumb mixture and added a little more flour (maybe around 1/4 cup) which seemed to make it nice and crumbly. The half recipe was the perfect amount of topping for the top of the springform. Nice cake (and pretty, too!)

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thenewlywed

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Reviewed: Jun. 28, 2006

I thought this was really yummy. I did make a few changes as other reviewers suggested. I used a little more than 1/2 cup milk, maybe 3/4, also an extra egg. I also halved the struesel and filled up the bottom of the pan with it. I still had a little struesel left over so I sprinkled it on top. I found the struesel to be moist not crumbly so I added a litle extra flour and it came out perfect. After I baked it and went to remove it from the pan, to my horror I remembered I forgot to grease it. It came out like a mess but the flavor made up for that.

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WENDYG25

Cooking Level: Expert

Home Town: Montevideo, Minnesota, USA

Living In: Willmar, Minnesota, USA

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Reviewed: Jun. 19, 2006

These were wonderful! I have made them several times for myself and my husband and we love them. I also took them to a church breakfast and I got raves there as well. I do add a little more blueberries and a little more confectioner's sugar because we like it really sweet. Thanks for the post.

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Kerri

Cooking Level: Intermediate

Home Town: Agency, Missouri, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Jun. 16, 2006

Needed to double the milk, I guess that was an error in the recipe. Other than that it came out great!

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LADYSLEW

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Jun. 15, 2006

What a great coffe cake. This is certainly universal, and I look forward to playing around with different fruits and maybe even a cream cheese swirl version. I added a little almond extract to the batter to give it a little extra kick. Use a tube pan, not a bundt pan and it comes out perfect.

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Michelle D.

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Reviewed: Jun. 13, 2006

Very good! I did increase the milk and blueberries as suggested and baked in a 9X13 pan. I will definitely make this again.

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patv

Cooking Level: Intermediate

Living In: Fort Wayne, Indiana, USA

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Reviewed: Jun. 12, 2006

I thought this was just OK. I did as other suggested and put the topping in the pan first so it's on top. Also, it needed more blueberries. I've never made coffee cake before but mine was pretty dry as well.

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mostollers

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Reviewed: Jun. 7, 2006

This is so delicious and easy to make. It is simple and not "overdone" like a lot of other coffee cakes. Great for breakfast, dessert or with tea or coffee anytime.

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Laura B

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Reviewed: May 9, 2006

Very good and rich. The strudel had more of a frosting texture to it but it was no biggie. Followed other people's suggestion of more milk (3/4 cup) and some of the strudel on top of the blueberries. Next time I think I will try strawberries, I think any kind of berry would be good in this.

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Charlene

Cooking Level: Beginning

Living In: Charlotte, North Carolina, USA

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Reviewed: Apr. 30, 2006

Made it today for a brunch and my friends absolutely loved it. I made some changes though:buttered AND floured cake pan. Made only half streusel and used half of that on the tin and half in the middle of the cake. Used 2 eggs, 3/4 cup sugar. Combined 1/2 cup milk, 1/2 cup sour cream and added it to egg mixture alternately with flour. Added 2 cups blueberries to the batter. Added a pinch of freshly ground cardamom. Cooked in tube pan for 45 mins.

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Kiwiana

Cooking Level: Expert

Living In: Palmerston North, Manawatu-Wanganui, New Zealand

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Reviewed: Apr. 25, 2006

I used a bundt pan for this and was a little confused -- shouldn't the topping go in first, so that way it is on the top of the bundt cake when finished? I chose to add the "topping" in the center of the cake instead of where the recipe suggested. I still had a lot of topping leftover, so I sprinkled it onto what was the bottom of the finished coffee cake. Also I used about 2 cups of frozen blueberries. It turned out very nicely and I will be making this again.

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OTTOS2

Cooking Level: Expert

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Reviewed: Apr. 17, 2006

I made this for Easter brunch - my first coffee cake! Everyone LOVED it and my cousins told me I've inherited my mother's baking genes (Mom is known for her cooking). I'm not a fan of coffee cake, so that's the main reason I only gave it 4 stars. The only other thing keeping it from 5 stars is the streusel topping. When you make this recipe in a bundt pan, the topping ends up as the bottom when it's inverted. I thought this was a little strange, and it made the cake slide around on the plate a bit (my husband thought it was a sweet little surprise, though!). Changes I made: increased the milk and nearly doubled the bluberries as other reviewers suggested; mixed 1/2 of the topping into the berries ;I also increased the whole recipe by 1.5 to make a full bundt (SO glad I did that!!) which increased the cooking time to about 70-75 minutes. Mom was impressed which made me proud. I'd make it again, maybe with a springform next time...

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HisBride&Chef

Cooking Level: Intermediate

Living In: Redwood City, California, USA

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Reviewed: Apr. 16, 2006

This was just ok for me. The taste was allright. I used the recommended amount of blueberries but maybe it would be better if I used more. Also I would stick to just putting strusel in the bottom of the bundt pan so it comes out on top when inverted. Like other reviewers, I did have to add about 1 1/2 cups more milk and another egg to get it to a more batter-like consistency. Probably won't make this again unfortunately.

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HISTORYGIRL04

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Mar. 13, 2006

Loved it.

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RCARIZ1964

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Reviewed: Mar. 4, 2006

I didn't measure the blueberries, I just distributed them evenly and I'm pretty sure I used more than 1 cup. Other than that, I followed the recipe to the letter and used a tube pan. We had this on Christmas morning with Mimosa! It is definitely a special occasion treat with all of that butter, but totally worth it! YUM!

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Exarmymedic

Cooking Level: Expert

Home Town: Eagar, Arizona, USA

Living In: Mountain View, California, USA

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Reviewed: Feb. 25, 2006

I made this recipe exactly as written; it was wonderful! The only thing I may do differently next time is to put half of the streusel on the bottom of the bundt so that when I invert it, there will be topping for the cake. One of these days, I'm going to make this using a raspberry filling and a chocolate streusel. Drizzled with chocolate syrup, I bet it'll be one terrific dessert! Thanks for an outstanding recipe.

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Brandy Lee

Cooking Level: Intermediate

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Reviewed: Feb. 13, 2006

Based on other reviews, I used 2 eggs (they were smallish) and 200 ml milk. I baked it in a 9x9 pan, which only took 45 minutes. It was perfect - the cake's texture just after it came out of the oven was heavenly. (I would have given this recipe 5 stars but the amount of additional liquid called for is a major adjustment.) Also, the reason I found this recipe in the first place is because I had sugar-free blueberry jam which we didn't care for because it was too sour, so I used that instead. I'm sure fresh berries of any kind would be great, but the jam (I guess as long as it's not watery or too syrupy) was good too - it allowed me to spread it around for even distribution. If doing the jam substitution, put more than half of the batter on the bottom so that the dollops of batter on top don't close, sandwiching the blueberry layer. Having some of the blueberry layer show on top makes for prettier presentation. I also just used as much streusel as I thought I wanted in the middle and and on top, and I had plenty left over. Next time I want to try this with some lemon rind in the batter to give it a refreshing, tangy flavor, because I think lemon complements blueberries.

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