Reviewed: Nov. 9, 2009

Oh yummy yum yum! The first time I made this, I followed the recipe to a T. The second time, I used 1/2 c. oil+ 1/2c. applesauce instead of the butter and used 1.5 c. frozen mixed berries. I would DEFINITELY recommend using mixed berries instead of blueberries because the tartness is absolutely DELICIOUS! Everybody loved this recipe. 5/5.

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Jennifer

Cooking Level: Intermediate

Living In: Burnsville, Minnesota, USA

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Reviewed: Oct. 29, 2009

Such good Coffee cake I had made it once and people continue to tell me when I will bake more...It great and very easy to make.

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cvillanueva28

Cooking Level: Intermediate

Living In: Whittier, California, USA

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Reviewed: Oct. 24, 2009

Amazing in every way! I added more blueberries and pecans. YUM!

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trophywife

Cooking Level: Intermediate

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Reviewed: Oct. 21, 2009

This was wonderful! Everyone at my office thought it was great, I made a second one with Rhubarb, they loved that too!

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Autumn Pumpkin

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Oct. 18, 2009

This was a big hit at work. Everyone was surprise how moist this coffee cake was. I have been told that I have to make this again.

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Janice

Cooking Level: Expert

Home Town: Abilene, Texas, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Oct. 15, 2009

My whole family loved it! it is really tasty and moist and the icing is a great touch!

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shana

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Reviewed: Oct. 9, 2009

I have loved this recipe and made it 2 times and making again tonight to take to my moms. I took it also to work and everyone loved it. I have made it just as recipe calls for.

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muffy

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Reviewed: Oct. 7, 2009

I made this twice. Once exactly following the recipe then again making the alterations I thought it needed. This cake is amazingly yummy but the recipe was terrible (sorry! But more sugar than flour?!?)I decreased the white sugar to 1 cup, the brown sugar to 1/4c, and the butter to 3/4c. I increased the flour to close to 2c and the baking powder to 1 1/2t. Next time I'm going to separate the eggs and stiffly beat the egg whites. Hopefully this will make the cake lighter. I give the cake 5 stars for taste, but 3 stars overall because the recipe didn't work as written

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honey chile

Cooking Level: Intermediate

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Reviewed: Sep. 30, 2009

I made this exactly per the instructions, and it turned out beautifully!! The recipe notes that frozen blueberries require more cook time, and they weren't kidding. I cooked it for an extra 30 minutes with frozen blueberries. I brought it to work almost two weeks ago and I still have at least 1 person a day ask me to make it again. I have had 3 people say it is "the best" cake they have ever had! I plan to make this all the time.

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kml

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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Reviewed: Sep. 29, 2009

This cake lasted less than 24 hours in our house!! Very moist! My husband loved it, and he usually doesn't like coffee cakes because they're too dry. Great Recipe! I might try it with raspberries next time just to see how that turns out.

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SUSANEKORN

Cooking Level: Intermediate

Home Town: Hudsonville, Michigan, USA

Living In: Zeeland, Michigan, USA

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Reviewed: Sep. 29, 2009

Great recipe, very moist with good texture--but SO sweet! Between the two cups of white sugar in the batter and the brown sugar topping, the yummy blueberry taste gets overwhelmed. I'll try this again with 1.5 c sugar instead.

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MedStudentMom

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Reviewed: Sep. 21, 2009

Very easy to make and delicious :) I used a glass rectangle pan rather than the bundt, and though it still turned out well, I'd recommend using the bundt pan. It is very sweet, so I might cut back slightly on the sugar next time, but overall, very, very yummy. :) Thanks for sharing this!!

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LVMYEMMA

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Reviewed: Sep. 17, 2009

I didn't try this one; I made it as a gift for my boyfriend's parents. They both raved! The only thing I did different from the recipe was not to include pecans - didn't have any, and his mom doesn't like them. I will make this for US next time, and will add lemon, use fat free sour cream, reduce the sugar & use 1/2 splenda per another suggestion (bf's diabetic). My plan is to make a glaze for drizzling (confectioners & lemon juice), rather than just the sprinkle of confectioners I used this time. YUM - can't wait to try it again!!

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love2cook

Cooking Level: Intermediate

Home Town: Pierre, South Dakota, USA

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Reviewed: Sep. 15, 2009

Definitely good. I didn't have a bundt pan, so I used a 13x9 and increased the topping to 3/4 c. brown sugar and 2 t cinnamon (nut allergy - I left them out altogether). Ended up baking it, with frozen berries, for 55 minutes and it was perfect.

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LaShel

Cooking Level: Beginning

Home Town: Spring City, Utah, USA

Living In: South Bend, Indiana, USA

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Reviewed: Sep. 14, 2009

I made two of these today - one for us and one to take to my Bible Study group tomorrow. Instead of dusting with confectionary sugar I made a glaze using the confectionary sugar and lemon juice. I cut a slice of our coffeecake - it was delicious. I'll be making this recipe often!

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1SAM1224

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Reviewed: Sep. 14, 2009

I just bought some frozen blueberries on sale when I came across this recipe on the AR homepage. I gave it a try and messed up a couple of times. I sprayed my pan with pam instead of flouring and then I accidentally added all of the cinnamon/brown sugar mixture to the middle instead of half. So, I guess with these mistakes it caused my cake to be gooey on top. I wasn't to happy w/myself when I saw the finished product but, after it cooled a little, we had a piece and it tasted wonderful to me. I definitely want to make again but I'll do it the right way next time. Hopefully w/the corrections it will be presentation perfect as it would make a great gift or great for entertaining. The taste can't be beat!

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Holly

Cooking Level: Intermediate

Home Town: Midwest City, Oklahoma, USA

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Reviewed: Sep. 13, 2009

This cake was pretty decent and went over like gangbusters at my Book Club meeting. I reduced the sugar to 1 1/2 cups and added 1 tbsp. of orange extract resulting in a lovely, nice citrusy flavor to offset the blueberries. It was dense, moist and very sweet. I considered it to be more cake than coffee cake but that's not a bad thing by any means. Try it as you'll really like it!

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SHCMEOW

Cooking Level: Expert

Home Town: Fort Worth, Texas, USA

Living In: Sacramento, California, USA

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Reviewed: Sep. 13, 2009

YES! This is fantastic! I just pulled it out of the oven 15 minutes ago, had a couple bites and ran to the computer. I made some changes out of neccessity, since running to the store with a 7 and 8 year old and a 3 month old wasn't on my priority list. That being said, I won't hesitate making this as written next time when I have all supplies on hand. I had to use 1 cup white sugar with 1 cup brown. I used frozen mixed berries. And 1/2 cup sour cream, 1/2 cup plain yogurt. Delicious! This won't last long in our house :)

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