Reviewed: Mar. 2, 2009

This was FANtastic! It was incredibly moist, gooey and flavorful. I will definitely make this in the future for brunches, etc. I did have a bit of trouble getting it out of the bundt pan, so I'll let it cool longer next time. No glaze needed on this!

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NKTAUBE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 27, 2009

Oh Boy, this Blueberry Sour Cream Coffee Cake was MOIST, MOIST, MOIST! We had a competition with this recipe and the Blueberry Buckle. I LOVE the Buckle but this WON for a couple of reasons. Being able to make this in the Bunt pan added to the visual appeal, the larger size is better suited to serve at a gathering. We liked the cake consistency a tiny bit more than the buckle. I have to say it was a tough one as the Blueberry Buckle was also awesome. My husband and I liked the Blueberry Sour Cream Coffee Cake "slightly better" but Chef Junior my teenage son swears by the Blueberry Buckle. They are both winning recipes that your family will enjoy for years to come. These are both classics to be passed down!

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Julia Garreaud

Cooking Level: Intermediate

Home Town: Sherman Oaks, California, USA

Living In: Gilford, New Hampshire, USA

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Reviewed: Feb. 10, 2009

The hubby & I really liked this coffee cake. It has a great flavor to it, I made it as is but next time I think I'll add more blueberries or maybe even some raspberries. I made it in my bundt pan, but it took close to an 1 hour & 15 minutes to bake. Next time I might try it in a 9x13 pan. Thanks!

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Catlin

Cooking Level: Intermediate

Living In: Mcpherson, Kansas, USA

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Reviewed: Feb. 8, 2009

I also baked this in a 9x13 pan and I had to bake it for much longer than the recipe states. While the flavor was pretty good, the consistency was a little gummy in the middle.

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Kate U.

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Jan. 26, 2009

This was good, but kind of wet. I think that if I make it again I will cut down on the brown sugar. The flavor was really good and very sweet. I added extra blueberries as some of the other reviewers suggested.

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Danielle

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Reviewed: Jan. 25, 2009

Absolutely excellent as is. I made this in a 9x13 pan (I made 1.5 times the recipe and it was perfect). I've been asked for this recipe several times!

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KimmyCooks

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Reviewed: Jan. 22, 2009

It's a family favorite. We are blessed to have a blueberry farmer in the family and this is undoubtedly our favorite blueberry recipe. However, I cannot say it is the healthiest...but oh! we all can splurge once in awhile!

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LoisK

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Reviewed: Jan. 10, 2009

Excellent. I used fresh cranberries instead of blueberries and baked it in a 9 x 13 pan for 50 minutes. I also cut butter to 1 1/2 cups, and increased the berries to 1 1/2 cups. I made the changes to work with what I had on hand. This recipe leaves a lot of room for interpretation, and I will make it again.

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alaskabaker

Living In: Fairbanks, Alaska, USA

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Reviewed: Dec. 24, 2008

This was excellent--needs more powdered sugar than called for, but it's excellent!

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MALWILHIST

Cooking Level: Intermediate

Home Town: Kaukauna, Wisconsin, USA

Living In: Libertyville, Illinois, USA

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Reviewed: Dec. 22, 2008

Excellent coffee cake! I made a half recipe and it still took over an hour to bake in a 9"x9" pan, but it was worth it!

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Marsha

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Washougal, Washington, USA

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Reviewed: Dec. 11, 2008

Very moist and so good! I would add more blueberries though. I followed the recipe exactly and I would have loved to have more blueberries in each bite.

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Bethany

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Reviewed: Dec. 7, 2008

I have a couple tips that make it so much easier. 1. cream the butter with 1 cup of sugar first , then add the second cup. 2. Bake in a 9x13 because the bundt pan takes too long But all in all 1000 times better than the first recipe I tried (but the first time i used a bundt pan and it didnt cook evenly). You dont have to make any changes and the blueberries make all the difference in the world. My dad couldnt stop eating it. I threw the "other one" away

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realgapeach77

Cooking Level: Intermediate

Living In: Marietta, Georgia, USA

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Reviewed: Dec. 4, 2008

Phenomenal!

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Jaime

Cooking Level: Intermediate

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Reviewed: Oct. 28, 2008

This cake is delicious. I had so many blueberries that I made two different coffee cakes from this site. This one and the blueberry buckle. This cake WON! It is so moist and flavorful and has a wonderful crunch from the nuts. My coworkers finished it off within minutes. It is also a real stunner. The bunt pan just gives it an elegant look and with powdered sugar sprinkled on top, this cake is ready to be admired and devoured!!

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ATLMICHELLE

Cooking Level: Expert

Home Town: Southington, Ohio, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Sep. 29, 2008

Absolutely Delish! Very sweet, tasty and moist! I did add more blueberries than recommended and had to cook it probably about 75 minutes as opposed to an hour! Super and Easy, great!

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SUNTONE6

Home Town: Boston, Massachusetts, USA

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Reviewed: Sep. 19, 2008

Baked this cake for the office. Everyone loved it! Thanks!

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Deb.

Cooking Level: Intermediate

Living In: Waldorf, Maryland, USA

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Reviewed: Sep. 10, 2008

This is an easy cake to make. The cake turned out light and the streusel topping made it special. I didn't use blueberry (not easily available here), I used lychee (canned, drained the juice and cubed them) instead.. yummy! Thanks for the recipe. Will make this again and again. Just great with a cup of coffee or tea!

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Wildflowers

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Reviewed: Aug. 29, 2008

It tasted SO good you would never know it was so easy! I put this together in about 10 minutes. I highly recommend this recipe. You could easily change the blueberries for other berries and it would be equally great!

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chefspecialty

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Aug. 28, 2008

Wonderful recipe!! I used nonfat yogurt instead of sour cream since that is what I had on hand. Also reduced sugar to 1 1/2 cups. Kept everything else the same and baked in 9x13 in pan. VERY MOIST- wonderful. I brought it to work for a baby shower and it got rave reviews. I might add lemon rind as other reviewers did next time and reduce the sugar even more. Great great recipe- I highly suggest you make it! UPDATE... I made it again, this time with fat free sour cream and reduced the sugar by half and substituted almonds for the pecans. The texture was much more dense- several people asked if it was made with cream cheese. SO for a more "cakey" texture I would use fat free yogurt- for a dense texture- sour cream....either way, a wonderful recipe!

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Erin C

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Miami Beach, Florida, USA

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Reviewed: Aug. 18, 2008

This was outrageously good! It disappeared at work. I used 1 1/2 sticks of butter, 1 1/2 cups of sugar, and added some grated lemon zest to the batter. I also used sliced almonds instead of pecans.

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