Reviewed: Oct. 26, 2009

With using the springform pan, this cake came out looking gorgeous!

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Amy F.

Cooking Level: Intermediate

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Reviewed: Oct. 6, 2009

This is a superb recipe. The texture of the cake was perfection. The fact that is made in a springform pan makes a beautiful presentation. I used frozen wild bluberries. The trick to keep from having the bluberries make your batter "blue" is to fold them in GENTLY right before putting in the pan. I did this and it turned our picture perfect. The topping on this had perfect ratios to give it a beautiful yet not soggy crumb topping. A KEEPER! Thank you for a wonderful recipe!

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Carmen

Cooking Level: Expert

Living In: Austin, Texas, USA

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Reviewed: Oct. 5, 2009

A wonderful recipe! I added 1 tsp vanilla and increased the milk to 3/4 cup. Don't use white sugar for topping (it will burn). Thanks, I will make again and again.

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Diva

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Reviewed: Aug. 16, 2009

Yummo! This one is a keeper. Made it exactly as written with frozen blueberries. No need to defrost, just mix right in.

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RENEE35

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Reviewed: Aug. 15, 2009

No special items needed. I usually have no luck with cakes and this cake was amazing!!! My husband ,the non-sweet eater, had 3 pieces! The extra milk was a good tip other wise I changed nothing.

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capercook

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Reviewed: Jul. 20, 2009

I agree with others... a tad more milk and the recipe is wonderful. I overbaked mine a bit (didn't hear the timer!) so it was REALLY crunchy on top but still very moist and delicious inside. Love a forgiving recipe! Thanks.

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motomodel

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Reviewed: Jul. 20, 2009

Very Good recipe! Easy to make and turns out wonderfully! I used frozen blueberrys that I purchased earlier this summer - still turned out great. Don't be tempted to add more blueberry's than what the recipe calls for, though....the recipe provides just the right ratio. This is a great ending to a nice brunch meal!

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CLMEIER

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Reviewed: Jul. 15, 2009

Delicious recipe. I used a convection oven, so mine was ready at the 40 minute mark. Didn't use the full 2 cups of blueberries and it was fine with about 1 and 1/3 cups. Did use other readers tip of extra 1/4 cup milk. Worked great.

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divegreat

Cooking Level: Expert

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Reviewed: Jun. 21, 2009

excellent. Used dried blueberries and it turned out nicely.

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laura

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Reviewed: Jun. 11, 2009

Awesome recipe! Cake just came out fresh from the oven, and it came out perfect! I made a few alterations, however. Added more milk, along with cinnamon, vanilla, and almonds. I also baked it in my muffin tin, so it was a lot faster to bake and was ready in less than 20 minutes. Overall, the blueberry coffee cake muffins were delicious & the recipe was very easy to follow!

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thatdarnsam

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Reviewed: May 31, 2009

I made this last night and we had it at breakfast this morning. My husband and daughter agreed that it was the perfect coffee cake. I added about 2 T. more milk then what the recipe called for and I baked it for 10 minutes longer at 375 and it came out moist and flavorful. We'll hang onto this recipe.

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DHARMAG

Cooking Level: Expert

Home Town: Vienna, Virginia, USA

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Reviewed: May 27, 2009

DELICIOUS!!! I made it for breakfast this morning and it was fantastic. I cut the recipe in half but used the normal amount of topping. Baked it for 30 min at 375 then turned the oven down to 350 and baked for 10 min more. Turned out perfect. Only one piece left (which won't last long!)

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Rachlan

Cooking Level: Intermediate

Home Town: Elizabeth, Illinois, USA

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Reviewed: Apr. 13, 2009

we had this for Easter brunch yesterday. it was moist and extremely tasty. i used 2 packages of doles frozen blueberries one and one half went in the cake the other half I put in the topping

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supernan

Cooking Level: Expert

Home Town: Clinton, Connecticut, USA

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Reviewed: Apr. 8, 2009

Really easy and tasty, but I baked it in a 9x9 pan for 45 minutes because I wanted the crisp on the top. Very good.

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Shelly Knoff

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Reviewed: Feb. 20, 2009

This is the second time i've made a coffe cake and it came out delicious and so easy to make the only changes I made was to use light sour cream in lieu of regular and a little more milk to the batter to spread it more easily.Thank you for sumitting this your delicious recipe.

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lvmy2girls

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Reviewed: Jan. 13, 2009

This is truly a fantastic coffee cake and easy to make! I make it whenever I have company come into town, and they always compliment me. My family loves it, too. Very most and flavorable. This last time I used frozen blueberries, merely because of the cost of fresh, and it was absolutely wonderful.

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Cindy M

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Reviewed: Jan. 10, 2009

My husband and I love this excellent coffeecake, but we're trying to eat less sugar and white flour. I substituted whole wheat flour for all of the white and used 1/4c white sugar mixed with 1t cinnamon for the topping. It still tastes great and has a nice texture.

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Foodlover

Cooking Level: Intermediate

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Reviewed: Dec. 15, 2008

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

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Debra

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Reviewed: Sep. 5, 2008

I was looking for the perfect recipe to use my freshly picked wild Maine blueberries and I found it! The cake was so moist and yummy and easy to make. Next time I'm going to try it with blackberries.

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