Reviewed: Aug. 14, 2008

Amazing. Amazing. Amazing. I used two loaf pans because I was carting these up north for a family weekend. My family went on and on.

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jrr

Cooking Level: Intermediate

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Reviewed: Aug. 13, 2008

Delicious! I made 2 cakes for work since I knew 1 wasn't enough and they loved it. Very easy but it did take longer to bake than the recipe stated. Maybe my oven's slow.

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LYNN39SCAF

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Aug. 2, 2008

This is sooooo delicious. I made it exactly by the recipe except for a few extra berries and I think that was a mistake because of the extra moisture they put in the cake batter. I also had to cook extra time. I think that is caused by the difference in the size and kind of pan. Looking back, this recipe doesn't need any changes, it is absolutely wonderful.Thanks for sharing

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RAYANDBREN

Cooking Level: Intermediate

Home Town: Auburn, Alabama, USA

Living In: Panama City Beach, Florida, USA

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Reviewed: Aug. 2, 2008

SO GOOD! I used fresh blueberries (and coated them with flour) and added 1T of valencia orange peel zest to the batter. A great way to use fresh blueberries, and because you only need the 1 cup of them, you have plenty to use in other recipes or jams too! Will definitely be making this again - the entire family is licking their lips!!

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Robin

Cooking Level: Intermediate

Home Town: Ida, Michigan, USA

Living In: Sandwich, Illinois, USA

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Reviewed: Jul. 28, 2008

Oh wow, I just made this today with my kids and their friends. It's so moist! It will become on of my regular desserts! I didn't have pecans because my husband hates nuts. Also, it was done in 40 minutes. I don't know if it was because of my oven or that I used a dark pan.

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amasongrace

Home Town: Harrisburg, Pennsylvania, USA

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Reviewed: Jul. 20, 2008

Very good but very rich. I can't eat too much of this anyway bc of the butter--doesn't agree with me. Mine broke in the pan, but I just cut it up and it was fine. Bf liked it too, but we are not eating this all by ourselves, so I'll take it to work tomorrow and I'm sure it will be gone by lunchtime. Only two adjustments I made was to use about 1-2 tbsp less of butter and about 1/2 c of sour cream bc thats all I had. Probably would be fine with even less butter.

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Jul. 18, 2008

So, so good. We loved this. I used 3/4 C butter, 1 1/2 C sugar & no pecans. BTW, 5/8 C = 1/2C + 2T. This cooked for 60 mins. Thanks!

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Jennifer B.

Cooking Level: Expert

Living In: Colorado Springs, Colorado, USA

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Reviewed: Jul. 17, 2008

I had a little trouble with this recipe. A website told me that 5/8 of a cup is 1/4 cup plus 2 tablespoons. So I used that and the cake took FOREVER to bake. It took 1 1/2 hours. Was VERY moist so I think the above 5/8 measurement was wrong I went on another website and was informed that 5/8 of a cup is 1/2 cup plus 2 tablespoons. The cake is good, though but very heavy and sticky.

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Marianne Gillette

Cooking Level: Expert

Home Town: Little Silver, New Jersey, USA

Living In: Johnsburg, New York, USA

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Reviewed: Jul. 15, 2008

I had made this this past Sunday for dinner with the in laws, and it was awesome!! Oh so moist and delicious. I used fresh blueberries and before adding them to the batter, I dusted them with flour, as not to sink in the cake. And I used a 9x13 pan. Great recipe for the summer or any time!! It got rave reviews! Thanks!

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Joey's Mom

Cooking Level: Intermediate

Home Town: Frackville, Pennsylvania, USA

Living In: West Lawn, Pennsylvania, USA

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Reviewed: Jul. 15, 2008

I made this yesterday.....it is soooo good!!! Try it, you'll be happy you did!

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kgardner

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Reviewed: Jul. 12, 2008

I added only 1 1/2 sticks butter and 1 1/2 cups evaporated cane juice instead of sugar. I baked it in a bundt pan and it was perfect except with the pecan sugar layer in the middle, it wanted to fall out before the whole cake came along so I would recommend to swirl it a bit before baking. It ended up looking good even trhough it had a slight crack in it. I had spread one batch into a 13x9 pan and thought it looked really flat so I did bake it in a bundt pan. Oh, I also put in some freshly grated lemon peel and it was heavenly!!! I put the normal amount of vanilla as well.

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poppyseed

Cooking Level: Expert

Living In: Fredericksburg, Ohio, USA

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Reviewed: Jul. 10, 2008

Every time I am asked to bring a dessert I am requested to bring this one. Everyone loves it, especially my fiance. One recommendation I have though is that you use a 9x13 baking pan instead of a bundt cake pan. The juice from the blueberries and the brown sugar tend to cause the cake to stick to the bundt pan when you try to remove it.

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Farrah

Cooking Level: Intermediate

Living In: Devine, Texas, USA

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Reviewed: Jun. 27, 2008

excellent! substituted tofu sour cream and soy margarine and 1/2 c less sugar but still extremely rich. next time will reduce brown sugar / cin mix in half as well.

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kimgae

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Reviewed: Jun. 23, 2008

I thought the flavor was great however, i had to cook a little longer as the cake was not done. i think i will add more blueberries than recommended.

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LETTR6

Cooking Level: Expert

Living In: Mobile, Alabama, USA

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Reviewed: Jun. 1, 2008

I just made this coffee cake this morning and it turned out fabulous!!! I did not have a bundt pan, so I used an angel food cake pan instead. The cake still had the nice round shape and presentation. Very moist and delicious. My only recommendation is to wait until right before you serve it (like the recipe suggests) to sprinkle with powdered sugar. I will be making this again.

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Stephanie Anne

Cooking Level: Intermediate

Living In: Salmon, Idaho, USA

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Reviewed: May 30, 2008

This was a wonderful recipe. I originally cooked it for son's birthday breakfast treat but gave friends a sample. It was popular with the kids and my friends. This is a keeper.

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Chefextraordinaire

Cooking Level: Expert

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Reviewed: May 17, 2008

Wow, so good! I followed the recipe exactly and it needed about 10 more minutes of baking. So moist and sweet!

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Sarah

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Reviewed: May 4, 2008

I have made this recipe twice. Both times it turned out fantastic. I did reduce sugar as others suggested and used 2 cups of frozen blueberries and i also used walnuts. The batter is very thick going into the pan but i used lots of cooking spray. This is the ultimate blueberry coffee cake and super easy.

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Coopersmom

Cooking Level: Expert

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Reviewed: Apr. 8, 2008

I brought this to church and it was a big hit. I made it with blackberries because that is what I had on hand. I was in a hurry when I was making it and didn't swirl in the pecan mixture, just sprinkled it in the middle. This is probably the reason my bundt fell apart while removing it from the pan. A liberal dusting of powdered sugar made it presentable, but next time I'm going to be sure to swirl it in more.

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Carrie J.

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Reviewed: Apr. 7, 2008

I've been looking for just this kind of recipe! I've tried so many coffee cake recipes, but this one is my favorite. It was fabulous. The only modification in the recipe was a little less sugar--used 1 2/3 c. sugar. Since I was using a darker coated bundt pan, I decreased the temp and baked it for a little longer. Bundt pans are great if you grease it entirely with vegetable shortening and flour it. Definitely a keeper!

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svars

Cooking Level: Intermediate

Living In: Crofton, Maryland, USA

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Blueberry Sour Cream Coffee Cake

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