Reviewed: Jul. 11, 2009

I changed this recipe slightly. I used fresh picked blueberries and doubled the amount. I baked in a 9X13 pan and omitted the layering and the nuts. I sprinkled the brown sugar on top just before baking. Much easier and just as tastey.

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Mars

Cooking Level: Intermediate

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Reviewed: Jul. 8, 2009

One of the best coffee cakes I've ever tasted. Tender yet firm crumb. Yummm!!!

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bbqgirl

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Jun. 26, 2009

This was awesome, people at work loved it!

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Carla

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Reviewed: Jun. 22, 2009

This is an excellent dessert for a Sunday brunch, or potluck. I followed the recipe exactly (except I left out the pecans because I don't care for nuts in my food) and my cake came out incredibly moist and had wonderful flavor. I blended my wet ingredients well before adding the sour cream, and afterwards was careful not to over-mix. Try measuring out all ingredients first (if you have enough bowls) and prepare what mixtures you can beforehand -- It somewhat helps to reduce your risk of over-mixing the batter. I used frozen blueberries because that's what I had on hand, but I reserved a little of the flour and coated the blueberries to prevent that yucky green color and it worked like a charm. This is already a very sweet dessert, so go light on the brown sugar filling and powdered sugar dusting. I baked this at 350 for 60 minutes in a Bundt pan coated in some Baker's Joy and it was perfect. I'll definitely keep this recipe on hand in my dessert rotation.

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hospitality

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Gardner, Kansas, USA

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Reviewed: Jun. 22, 2009

This recipe is a traditional buckle made using pound cake like proportions. That's the reason why everyone is finding their cake too sweet, and very dense. The only coffee-cake aspect of the recipe is the name. To avoid cake collapse, the wet ingredients (excluding the sour cream) need to be whipped as long as possible, then the sour cream and dry ingredients should be folded in gently by hand. The dry ingredients should be mixed together before adding to the wet. These types of techniques will leaven the cake a little. To make it more a buckle and less a pound cake, use only 3/4 cup butter, 1 cup sugar and more fruit. Otherwise, you're eating a blueberry, sugar crumbed pound cake. Also - if you increase the fruit, and decrease the sugar/butter, expect to bake it longer to absorb the extra moisture. I baked mine for 1 hr 30 min in a 350 oven and it was still very moist.

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eatereater123

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Reviewed: Jun. 21, 2009

I rate it at 4.5 stars. It was still very good after I customized the recipe to suit my personal calorie and diet preference. I omitted center-fillings of brown sugar portion. I also added 1/2 tsp of almond essence and 1/4 C of flax seed, oat bran and wheat germ. I used 1C of whole wheat flour and the rest regular. I also used only 1C of sugar, brown instead of white. I added 1/4 C of honey and doubled the blueberries.

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ehickey

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Reviewed: Jun. 17, 2009

This is the best recipe ever! I followed the directions exactly and it came out great! Only thing I changed was I added walnuts instead of pecans because that's what I had. I made this for people that I work with and got many compliments. (One person even took some home!)I wouldn't change a thing - great recipe that I will make often!

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d

Home Town: Greenlawn, New York, USA

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Reviewed: Jun. 15, 2009

I was really disappointed in this recipe as it looks so yummy. I followed the directions exactly. After an hour and 45 minutes in the oven it was still not done in the middle. I have had no problems with my oven temperature with other recipes. The outer edges that were done, were much two sweet, it kind of made my teeth ache. I guess I should have decreased the sugar like other reviewers suggested. I don't think I'll trying this recipe again, my fresh picked blueberries are too precious!

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auntwendy9

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Jun. 15, 2009

Yummy, yummy..... I was looking for a recipe where I could use up my sourcream that was getting out of date & I also picked my rhubarb this weekend so.....Next time I will try with blueberries. I used only 1 cup of 2 cups of sugar and used walnuts instead of pecans.thank you for such a good recipe!

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ROBYNBNB

Cooking Level: Expert

Home Town: Hinton, Alberta, Canada

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Reviewed: Jun. 11, 2009

I'm thrilled with this recipe, I would give it 10 stars if I could! I only used 1 1/2cp sugar, added additional 1/4cp blueberries, 1 tsp orange extract along with the vanilla. This came together very easily, layered as directed in a dark coated bundt pan sprayed well with Pam Flour Baking Spray. I baked @ 375 x 10min. then 350 x 45 min. It took forever to cool, so by 1:00 a.m. I decided I was no longer interested in putting confectioners sugar on top. It was already pretty the way it was, and I just wanted to eat some, and go to bed! It is amazing when it's warm, and still wonderful and moist the next day. Such a fantastic recipe, I can't wait to make this for my mother. --Sorry can't tell you about whether it freezes well, Newman. There isn't any left to freeze, maybe next time :)

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Denise Davis

Cooking Level: Intermediate

Living In: Burke, Virginia, USA

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Reviewed: Jun. 1, 2009

Thank you to all of you who have written such kind reviews. To those of you having trouble w the recipe, perhaps the problem is frozen blueberries. Sometimes it's very difficult to complete the baking because the cake is so thick in the bundt pan and the berries keep the internal temp too low. Perhaps a 9x13" pan would solve the problem. Has anyone frozen leftover (like there ever are any)? I'm wondering how it handles the freezer. Again, thanks for the love. dmcarm/newman

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d newman

Cooking Level: Intermediate

Home Town: Sioux City, Iowa, USA

Living In: Holiday Island, Arkansas, USA

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Reviewed: May 31, 2009

Decadent! I used a little less sugar and also ended up using less of the brown sugar-pecan mixture. It was still plenty sweet and next time I'll reduce the sugar a little more. This is a great cake though, and everyone loved it!

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Silke

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Reviewed: May 19, 2009

Made this for the first time to take to the in-laws for Thanksgiving. Everyone loved it! Very moist and flavorful. The little that was left was even better the next day. Now I make it the day before I plan to serve it. Excellent!

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mrsned

Cooking Level: Intermediate

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Reviewed: May 16, 2009

I have made this cake several times now, for different occasions, and not once have I gone without multiple compliments! This is truly an outstanding cake. Moist, flavourful, different, and very "more-ish"! Yes, it is on the fattening side, but if you make it just for special occasions, you can justify it. It really is worth the extra calories. Superb. Glad I found the recipe! :)

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MellieMae

Cooking Level: Expert

Home Town: Brantford, Ontario, Canada

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Reviewed: May 10, 2009

I baked this in an 11 inch springform tube pan. I baked it for 1 1/2 hours @ 350, and was still completely raw. I'm no beginner, i'm not sure what happened here.

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TigerLillies

Cooking Level: Intermediate

Living In: Media, Pennsylvania, USA

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Reviewed: Apr. 12, 2009

I substituted fat free sour cream but otherwise made the recipe as instructed. It really is the best coffee cake I've ever had.

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RivieraMaya05

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Reviewed: Mar. 20, 2009

Very moist. Everyone loves it. Careful - sticks to the pan very easily.

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sdjsantabarbara

Cooking Level: Intermediate

Living In: Santa Barbara, California, USA

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Reviewed: Mar. 12, 2009

Used one cup white sugar and half cup brown sugar. Reconstituted dried cranberries with orange juice (covered dried berries with oj and wrapped plastic wrap over it; microwaved one minute and let rest five minutes) to replace fresh blueberries. Very yummy.

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Vivian

Cooking Level: Intermediate

Home Town: Olney, Maryland, USA

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Reviewed: Mar. 7, 2009

This is wonderful, I added a little more sour cream just to empty the container, and added more nuts... I love nuts! This is so moist and flavorful! I'm going to try different kinds of fruit in the future. Thanks for a great recipe!

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Tina P.

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Reviewed: Mar. 2, 2009

This coffee cake is fabulous. Everyone who tries it asks for the recipe. The only thing I changed was that I used mixed berries instead of just blue berries. Yummmmmm!

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okliebert

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Blueberry Sour Cream Coffee Cake

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