Reviewed: Jul. 18, 2008

Very good

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Stacy G

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Sacramento, California, USA

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Reviewed: Jul. 9, 2008

Let me kick off this review by saying that this recipe was absolutly wonderful! This was an excellent way to make use of blueberries. My church group thought they were just delightful! I will deffinaly make this recipe again if the circumatances apply. Job well done masterful creator!

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Pudden Head

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Reviewed: Jun. 15, 2008

I used canned blueberries and baked in a bundt pan. Didn't use the pecans...but everything else as the recipe was written. Good recipe. The cake wasn't real sturdy. It fell apart pretty easy but tasted very good.

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SHELLBACK

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Living In: Winston Salem, North Carolina, USA

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Reviewed: May 27, 2008

I was running out of regular milk but had buttermilk I could spare so I used that instead but because it's thicker I added almost 1/3 cup more instead of the recommended 1/4 of regular milk. I didn't have pecans but had ground pecans so used that instead. Turned out awesome!!! I will definately make this again and I'd even use the buttermilk again instead of regular milk as well it was so good and moist.

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DebbieRobert

Cooking Level: Intermediate

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Reviewed: May 21, 2008

Added more milk like other posters suggested and it turned out amazing. The cake was very soft and yummmmmmy! Will definitely make again. I only had a cup of blueberries, but it was plenty. Thanks for the recipe!

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beenelson

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: May 11, 2008

Real Good, The topping and the blueberries were awesome!

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Ann

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Providence Forge, Virginia, USA

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Reviewed: Feb. 28, 2008

I had a pile of strawberries I needed to use up, so I made this into a strawberry coffee cake. I added a tsp. of vanilla and 1/2 tsp. of almond extract, and also the extra 1/4 cup of milk recommended by the other reviewers. I left out the cinnamon in the streusel, and used walnuts since that was what I had available. Almonds would probably also have been excellent. Because I used up all the berries I had on hand, I ended up with about 3 cups of diced berries, which was probably too much moisture for the cake. I baked it in a glass 8x8 pan for 50 minutes, and it was still a little puddingy in the middle, but very done on the edges. But it is absolutely delicious! So next time I think I'll make sure to use fewer berries, but otherwise not change my method. It's a very nice cake!

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JScrappy

Cooking Level: Expert

Home Town: Columbiana, Ohio, USA

Living In: Newport News, Virginia, USA

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Reviewed: Mar. 27, 2007

My husband rated this as a 4.5 - I didn't actually get to try it because he brought it to a work meeting. I'm told it was very good...one person had three servings! I added 1 tsp. of vanilla and increased the milk by almost a quarter cup, as others recommended.

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Aug. 20, 2006

This is a stupendous recipe! (I'm eating it right now, it just came from the oven.) I love blueberrys, so this recipe hits the spot. I altered the crumbly mixture, though, for lack of some ingredients: instead of brown sugar, I used white sugar; instead of cinnamon and pecans, I substituted crumbled-up Fig Newton Bars, 1/4 cup, and 1/4 cup crumbled-up raisin bread, in case it got to sweet. It turned out excellent. Thank you.

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April

Cooking Level: Intermediate

Home Town: Aurora, Illinois, USA

Living In: Malta, Illinois, USA

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Reviewed: Aug. 19, 2006

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

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buckh

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Reviewed: Aug. 10, 2006

Excellent - I did add one teaspoon of vanilla. Will make again.

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SARAH

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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Reviewed: Jul. 25, 2006

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!!!!

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antiquegrrl

Cooking Level: Expert

Home Town: Manheim, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

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Reviewed: Jul. 14, 2006

The recipe was easy to make. I did add a little extra milk as suggested by others. My husband liked it, but said to add a little more milk or maybe I'll try some almond extract next time.

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moonxfive

Cooking Level: Expert

Living In: Atlantic City, New Jersey, USA

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Reviewed: Jun. 15, 2006

The cake was good, but will probably not make it again. The Blueberry Buttermilk Coffeecake on this site was a tad better and easier to make. The batter was too thick, I added milk to the thick batter. It was not as moist as others I have made. The gals I had over for coffee liked it.

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mn78

Cooking Level: Intermediate

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Reviewed: Jun. 9, 2006

Very Tasty!!! It was simple too. I may have messed up with my initial measurements, because it initially mixed to the consistency of biscuit dough. I added another egg to soften it more, and it worked out just fine. It got rave reviews from the office staff. Like previous reviewers, I am keeping this recipe to use in the future, not just with blueberries, but with other types of fruit as well.

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M. Barnes

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Reviewed: May 11, 2006

I love coffee cake so much and this is an easy recipe with simple ingredients. I didn't have blueberries so I substituted strawberries instead and the results were amazing! I loved the crumb topping too. I will definately make this again for a family reunion next month. Thanks

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redberg

Cooking Level: Intermediate

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Reviewed: Jan. 29, 2006

This cake was very tasty. The first time I made the mistake of using baking soda instead of baking powder... bad results! The second time I made this, I got it right and the results were terrific. I used fresh blueberries, and I increased the milk slightly to make the batter more managable as it was very thick. The addition didn't have an effect on the final product. I will try this without the nuts, since my family doesn't care for the pecans. This can be made in a springform pan or regular pan with great results. I'll definately make this again.

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SYMCAT

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jan. 26, 2006

Very nice. This looks lovely and tastes just as good. Just the right size. I will try it next time with apples tossed in sugar and cinnamon. I gave it four stars because I may play around with the crumbs - not loving the nuts.

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J9215

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Reviewed: Jan. 24, 2006

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!!

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