Recipe by Donean
"A simple coffee cake studded with blueberries and topped with a crunchy pecan streusel."
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Great recipe! I made three alternations. First, I added a little more milk as suggested by another reviewer so that the total amount was a little less than 3/4 c. It made it super easy to spread in the pan. Second, I substituted slivered almonds for the pecans. Third, I added 2 T almond extract to the batter...the house smelled wonderful as it cooked for about 50 minutes. Be sure to use fresh blueberries so you don't get the bleeding from frozen blueberries. Thankfully, they are in season now so 2 cups should cost about $2.50. Overally, a great recipe - one that I am sharing at a potluck tonight with friends.
Found this pretty flat-tasting despite the addition of 2 tsp of vanilla. I took it to a neighbor's house for a coffee date and her first comment was, "Wow, this tastes healthy." Not what you want to hear! Maybe I did something wrong without realizing it. Thanks anyway, but I probably won't make it again.
This cake was so good, my husband loved it. I did add alittle more milk almost 3/4 cup. I added 1 tsp vanilla & 1/2 tsp almond extract. I cooked it on 350 for approx. 50 minutes, just keep checking it to make sure you do not overcook it. I used blueberries I had frozen as I pick lots each year. Do not unthaw the berries. I put on a papertowel to absorb the frost if there is some. I then mix them with 1-2 tbsp flour very gently. This really does make a difference when baking with frozen blueberries. I will make this cake from now on. Debra
truly the best coffee cake I've ever made. It recieved great raves from my bible study group. I used frozen berries making the batter stiff and spreading in the pan a bit challenging butit did not affect the end result. Spectacular!!
This coffee cake was wonderful! I didnt add the pecans because I didnt have any on hand. I also just baked it in a 9x9 greased pan. It was beautiful when I took it out of the oven. I am making it again for a friend today. Delicious!!!!
Wonderful coffee cake with great topping! I made one slight alteration by substiting 2 tsp. vanilla for an equivalent quantity of the milk. I did notice that it took more like an hour to finish rather than 45 minutes, but that may just be my oven.
thanks a ton, Donean!
as others suggested, added the 1/4 C milk and it worked simply and perfectly. (i also nixed the cinnamon in the streusel, just cause that seemed sorta outta sorts with blueberry to me)
just remember to try not to mix too much before incorporating the blueberries and to throw the batter into the pan directly afterwards so the berries don't have time to settle out
last variation i can attest to is using a tube pan and layering the streusel on top about 5 or 10 minutes before the cake was done, after the cake had set sufficiently so that i didn't deform it (unlike the first time). returning the cake to the oven for the last 5 or 10 minutes. then you need to do a bit of flipping to serve streusel-side-up, but it's pretty resilient stuff
Great recipe! This is a good-not too sweet(very moist at 350 for 42 minutes) cake with a crunchy topping and generous amount of blueberries. Very pretty in my glass cake keeper(I like that it took a springform pan as it was pretty enough to serve to company) It was easy to make and dissappeared quickly even though I forgot to add the cinnamon. I'm not sure I'll add it next time either! My husband loved it with milk on it and I had a hard time keeping him away from it. A keeper for sure!!
* Percent Daily Values are based on a 2,000 calorie diet.
Blueberry Coffee Cake III
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 98
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