Reviewed: Nov. 6, 2005

Very easy and so delicious. I used frozen blueberries and was concerned about the cake looking gray-blue due to a little bleeding, but it was fine. I may try this recipe with peaches next. Thanks!

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FishinWidow

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Reviewed: Oct. 29, 2005

So good I can't make it again because I ate most of it in 1 day!!!!! Yikes!!!

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COURTNEYGRIFF

Cooking Level: Expert

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Reviewed: Aug. 20, 2005

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.

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BRENOLA

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Reviewed: Aug. 5, 2005

I was looking for a simple recipe to use all the fresh blueberries I had sitting in my fridge. I almost decided on that Blueberry Buckle stuff except when I went to read all the "five-star" reviews I saw that everyone had their two cents...less flour..more flour..less baking soda...not enough sugar...ETCETCETC. I ended up trying this one...made NO changes...and it was wonderful. Great pecan cinnamon topping that really just sets it off. And it's sooooo easy! I too made it in a round 9" cake pan. The whole family loved it. Thanks Donean!

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NewMexicoMama

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Las Cruces, New Mexico, USA

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Reviewed: Aug. 2, 2005

WOW! So easy, so yummy. I can't believe I just ate a whole cake. I am going to make more and more and more. I used frozen blueberries (And a few raspberries too), and I don't know what a springform pan is so I just used a 9" round pan I have. Did I say YUM? YUM

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SCARYFAERIE

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Reviewed: Jan. 23, 2005

this cake turned out so good - everyone had seconds!!

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TMG510

Cooking Level: Intermediate

Home Town: Fair Lawn, New Jersey, USA

Living In: Washington, D.C., USA

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Reviewed: Aug. 31, 2004

I made this for the girls at work and it was a hit. The pecan topping was wonderful! It made the house smell great. However I ended up adding 1/4 cup more milk. After adding the blueberries the batter really thickened, almost like a paste. I added the milk and because I had to put it thru the mixer again it did burst open some berries (I use fresh frozen)It still baked up nicely. Thanks!!

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JANIS R

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Coal City, Illinois, USA

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Reviewed: Jul. 15, 2004

This is a very nice coffee cake, with lots of blueberries. I've made the recipe a couple of times and have found that the nuts are nice but not necessary, and that the dough is quick thick (like soft cookie dough). Throwing in a bit of cardamom is nice, as is a bit of lemon juice. Frozen berries are easier to mix into the cake, as they don't burst as easily.

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ADBREON

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Reviewed: Jun. 27, 2004

This was even a hit with some who don't care for blueberries

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Michael

Cooking Level: Expert

Living In: Oaklyn, New Jersey, USA

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Reviewed: Apr. 25, 2004

I made this for my family tonight, and we loved it. I substituted walnuts for the pecans, because we were out of pecans. The batter was very thick, which was nice because I did not have to worry about it leaking out of the springform pan, though it did make it harder to spread evenly. I had to use a rubber spatula to get it spread out. I also used frozen blueberries, simply because we had them on hand, and did not thaw them before adding them in. Worked perfectly. My family polished off 3/4 of this cake in 10 minutes. My younger brother said that it would be better without the blueberries, but this was as he was vaccuming down his third piece, so he can't have minded too much. Will defenetly make again!

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CRYSTALSTAR1

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Reviewed: Aug. 5, 2003

This was a delicious cake!! I would have added a touch more sugar though.. I decreased the blueberries to 1 cup and I didn't put pecans on it... I hate peacans..... Great job Donean:)

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SWEETHART721

Cooking Level: Intermediate

Home Town: Pemberville, Ohio, USA

Living In: Haskins, Ohio, USA

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Reviewed: Jun. 15, 2002

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!!

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WENDYDARLING

Cooking Level: Expert

Home Town: Carlisle, Pennsylvania, USA

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Reviewed: Apr. 16, 2002

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. Highly recommended.

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