The reviewer gave this recipe 3 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 8, 2006
it tasted great but really stuck even though directions were followed...
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 6, 2006
This is a great recipe. I made it for the morning after Thanksgiving and everyone loved it. It is moist and yummy and lasts.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Nov. 28, 2006
This recipe is wonderful. It is delicious and easy. I brought it to work and it disappeared very quickly. I will definately make this recipe again and again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Nov. 26, 2006
I made this the night before serving and it was wonderful the next day! It was a very moist and dense coffee cake, which my husband loved! He's not a fan of nuts, so I will make it again without the nuts --- it will be just as delicious! Great recipe!
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Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Nov. 20, 2006
Made it for a ladies coffee morning and got rave reviews.Reduced the butter and sugar like others recommended and substituted yogurt for sour cream.Added 2 tsp of the cinnamon and 2 tsp of baking powder.baked for exactly 1 hr. tx for sharing.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Nov. 4, 2006
I don't know what happened to mine, but it fell after it cooled. The taste was good when I tested it out of the oven. I'll probably try again.
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Cooking Level: Intermediate

Home Town: Jefferson, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Oct. 21, 2006
I brought this to work for a food day and everyone LOVED this recipe. It is very tasty and moist. Make sure you watch the last few minutes of baking, my sugars ended up burning around the edges. I cut the edges off and sprinkled with powdered sugar - it was still GREAT!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Oct. 16, 2006
This was a big hit at my house. It is definately on the sweet side. Next time I might cut some of the sugar
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Oct. 16, 2006
I made four cakes. One exactly per the recipe (how can you rate a recipe unless you make it exactly as written?), one with less sugar per reviews, one with more blueberries per reviews, and one with less sugar and more blueberries. I took them to the restaurant where I work for a blind taste test with my coworkers. The majority picked the original recipe as best, but all were wonderful and disappeared before the end of the night. Management is thinking about adding this to our menu. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Sep. 21, 2006
Very good. It was a bit too sweet, so next time I'll use less white sugar. I also doubled the blueberries.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Sep. 8, 2006
So good!!! Very rich, but delicious!
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Cooking Level: Intermediate

Home Town: Buffalo Grove, Illinois, USA
Living In: Omaha, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Sep. 8, 2006
I made this for "snack day" at the office. Made no changes except to cook it for less time than stated. Absolutely wonderful coffee cake. I was a little concerned because the batter was so thick and I really couldn’t swirl the streusel in as much as just push it down a little bit. Beautiful recipe and everyone at the office is raving about it. Words used to describe this cake included, “wonderful” and “divine”. Many thanks to dmcarm. Addendum: I made this for Thanksgiving and froze it. As wonderful as this cake is, it didn't freeze well. The texture after thawing was too moist and it just wasn't as good as fresh. It was torture having it in the freezer anyway.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Sep. 4, 2006
This was great!! My husband and I really enjoyed this recipe. Will definately make again. Very moist.
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Cooking Level: Intermediate

Home Town: Woburn, Massachusetts, USA
Living In: Nashua, New Hampshire, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Sep. 4, 2006
Yesterday I baked this cake in a 9X13 insulated pan. Although the tester came out clean, the cake was gooey in the middle. Today I tried again (I'm supposed to bring a cake to a picnic today.) I made the following changes and the cake turned out great. Use a 9X13 glass pan. Metal tends to interact with the acid in the berries. Use "bakers buttermilk" instead of sour cream. This will make the batter lighter and easier to fold in the berries. To make the "buttermilk:, put 1 T white vinegar into a one cup meauring cup. Fill to line with milk. Let stand 5 minutes. Stir. After you have beaten the life out of the butter and sugar and eggs (I used 1 and 1/2c each) fold the sifted dry ingredients into the batter alternativly with the milk, beginning and ending with the dry ingredients. Use TWO t. baking powder. You may need a bit more flour to get a smooth texture. Bake 45 to 55 minutes. I put most of the filing in the middle and just sprinkled the rest lightly on top. If you put only 1/3 of the batter on the bottom you'll find it easier to get the top layer on easily.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 31, 2006
We all enjoyed this cake. The only change I made was to use home made yogurt instead of sour cream. This worked well. It tasted good served with whipped cream
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 21, 2006
It was easy to make and my husband loved it. I used more blueberries as some people suggested and just had to bake it a few minutes more. Can't wait to make it again, and take to work as a special treat,
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 21, 2006
Oh my goodness, this was amazing! I only made very slight alterations, but this was one of the best "cakes" I've ever made. I did not include any pecans b/c I'm allergic to nuts, I added a little less butter and white sugar, and almost doubled the blueberries. I should have let it cook another 5 minutes, but it was so moist and delicious it didn't matter! I made it for brunch with my friends and even one who doesn't like blueberries loved this! The best part was the crunchy cinnamon/brown sugar, so make sure to swirl well. Delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 20, 2006
I followed the recipe exactly with the only exception of adding in about 1/2 cup of extra berries. Very creamy tasting and rich. My only mistake was the pan I baked it in--the outside started to burn and the middle was still quite raw. I decided to pull it out at that point and it was still amazing---melt-in-your-mouth in the middle.
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Cooking Level: Intermediate

Home Town: Silver Spring, Maryland, USA
Living In: Baltimore, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 19, 2006
Heavenly! I added extra blueberries and doubled the pecan mixture. I found that it took considerably longer than 55-60 minutes to bake, more like 90 minutes almost. I will be making this recipe often!
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Cooking Level: Expert

Living In: El Paso, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 13, 2006
This is cake is delicious, my husband loved it, but the first words out of his mouth were "it needs more blueberries". I agree. Next time I will increase the recipe by at least 1/2 cup.
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