Reviewed: Sep. 9, 2009

I found this coffee cake very dry and very dense (which my boyfriend actually liked). I may try again using some sour cream, which I find adds a lot of moisture. I liked the fact that the cake itself wasn't too sweet. I think most of the sweetness in coffee cake should come from the topping, and this recipe accomplished this well.

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Josie

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Reviewed: Sep. 7, 2009

I was disappointed in this recipe...the cake itself was flavorless and very dry.

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MISTICAT57

Cooking Level: Expert

Living In: West Palm Beach, Florida, USA

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Reviewed: Sep. 5, 2009

This recipe is excellent and lasted less than 24 hours in my three person family.

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CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Aug. 8, 2009

May be better if cake just a little sweeter. Otherwise very tasty and I like that it is made w/ a little veg oil instead of creaming butter.

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IowaDL

Cooking Level: Intermediate

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Reviewed: Jul. 30, 2009

Cake portion was too dense and not very sweet. I'll try again with another egg or some additional milk. Maybe some added brown sugar, too. Or even applesauce or yogurt would help. Topping was yummy, but you can add that to any recipe. I also added a packet of instant heart smart blueberry oatmeal to my topping.

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Amber

Cooking Level: Intermediate

Home Town: Marquette, Michigan, USA

Living In: Sterling Heights, Michigan, USA

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Reviewed: Jul. 29, 2009

This cake is so easy but oohh so good. I add 1 teaspoon lemon juice to the batter. Also I like to add a TBSP of brown sugar to the topping, a little extra flavor. Great for BBQ's picnics.

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Lisa Marie

Cooking Level: Intermediate

Home Town: Quakertown, Pennsylvania, USA

Living In: Dublin, Pennsylvania, USA

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Reviewed: Jul. 28, 2009

Delicious. It was easy to make & turned out great.

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Csmom

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Reviewed: Jul. 25, 2009

Just tried this recipe for the first time today and it came out very nice. It is not too sweet and it was moist. I did pull it out of the oven a few minutes early for fear of it drying out. Easy to make too.

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Paula Schlegel

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Reviewed: Jul. 23, 2009

This cake good, nothing outstanding. I must say, the strusel on top was very tasty. My only problem with this recipie is that the cake came out very dry. Maybe a dry cake is pretty standard for a coffee cake, I don't know this was my first attempt at making one. Although I really enjoyed the cake with the fresh blueberries inside, I think I will try a different recipie next time.

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California Cookin'

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Reviewed: Jul. 20, 2009

Amazing! This is a wonderful recipie! I was looking for something simple, fast, and delicious and this fit the bill. I am always looking for new recipies that will allow me to use what I am growing in the garden. Thanks!

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morgan

Cooking Level: Intermediate

Living In: Queen Creek, Arizona, USA

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Reviewed: Jul. 11, 2009

Turn out great..This is the first time I followed a recipe to the tee and not make adjustments.. It turned GREAT..Not too sweet and the topping was not sooo thick it was perfect..

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Foody320

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Reviewed: Jun. 30, 2009

Yum! Best cake ever. Followed the recipe exactly, it turned out beautifully. And I'm not a baker.

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Jewels28

Cooking Level: Intermediate

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Reviewed: Jun. 28, 2009

Easy to make and tastes amazing. I added 1/2tsp of vanilla to the cake batter to give a bit more flavor. The topping was a big hit.

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mom2nji

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Reviewed: Jun. 21, 2009

Excellent recipe. Made this for Father's Day breakfast and everyone loved it. I did use brown sugar in the topping instead of white and it made it fantastic!!!

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sweetfreedomgirl

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Reviewed: May 31, 2009

Topping was yummy! I checked the cake after 40 minutes. It was done. It was exceptionally dry!!! I will try it again using less flour and 1/3 C oil. Also, add 1 Tsp of vanilla and, 1/4 tsp coconut extract.

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leslie

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Reviewed: May 25, 2009

Definitely very yummy! I doubled the recipe, but did not use a big enough pan, so the cake was extremely thick!!! I also tripled the crumb topping because I love crumb topping, but there was just way to much. Next time I would definitely not double the recipe or change the amount of crumb topping. I would also use something with brown sugar for the topping. Overall it was good though!

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LeahBeah

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Reviewed: May 17, 2009

SOOO GOOD. I scaled the cake up to 18 servings but left the topping the same and baked it in a 9x13 pan. As others had suggested, I added a bit more milk. This is perfect with vanilla ice cream, and isn't nutritionally very bad for a dessert either. I might try brown sugar for the topping next time for a slightly different flavor. thanks! :-) I love it.

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400luv

Cooking Level: Intermediate

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Reviewed: May 4, 2009

This is very good using fresh or frozen blueberries. I suggest that if you don't want to have the crumb topping add a little extra sugar to the batter. Whole family really likes this!

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J&A_MAMA

Cooking Level: Expert

Home Town: Galloway Township, New Jersey, USA

Living In: Sharon Hill, Pennsylvania, USA

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Reviewed: Feb. 8, 2009

So *easy* to make and tastes better than anything you can buy in a box or at a store! I may even try making this with mixed berries.

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Marcie

Cooking Level: Expert

Home Town: Elwood, Indiana, USA

Living In: Anderson, Indiana, USA

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Reviewed: Nov. 17, 2008

Very good! Great base recipe. Doubled the crumb as per other suggestions...glad I did. If you're a big blueberry fan, could easily double the blueberries. Was amazing straight out of the oven; leftovers a bit dry, but that's par for the course with most coffeecakes. Will go into my recipe file!

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