Reviewed: Mar. 20, 2008

Fabulous cake - moist and delicious. Used fresh blueberries.

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Venessa

Cooking Level: Expert

Home Town: Decatur, Alabama, USA

Living In: Olympia, Washington, USA

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Reviewed: Mar. 19, 2008

I made this coffee cake in the afternoon and it is almost gone less then 2 hours later. This is great!!

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Kim

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Reviewed: Mar. 13, 2008

I made this recipe with a few changes. As other reviewers suggested, I cut the sugar to 1 1/2 cups, and added a dash of nutmeg. I also made this into 8 large muffins- to make them very tender I stirred in the sour cream, and then put the flour mixture in all at once and stirred it just until moistened. Oh, and I sprinkled the tops with coarse sugar and cinnamon. Yummy!

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STARGRAMMA

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Reviewed: Mar. 12, 2008

Excellent with Blackberries as well!

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turttletoy

Cooking Level: Expert

Home Town: Davis, California, USA

Living In: Citrus Heights, California, USA

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Reviewed: Mar. 6, 2008

I made this coffee cake, and within hours it was gone!! My son in law wanted to know which bakery we purchased it from...it is delicious!! Excellent!!! Everyone loved it!! It will be one I will keep in my keepsake recipes!!

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CindyW

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Reviewed: Mar. 3, 2008

Yum, it was great! My family loved it.

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Leah

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Reviewed: Mar. 2, 2008

Wonderful!! I also used 1 1/2 sticks of butter and cut the sugar by 1/2 cup. Also put some flour on my blueberries. Very moist and flavorful.

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bakqueen

Cooking Level: Expert

Home Town: Skowhegan, Maine, USA

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Reviewed: Jan. 29, 2008

Due to the mass amounts of blueberries I had, I took another stab at this, making it lower fat & sugar. All applesauce instead of butter, 1.5 cups of sugar instead. As always, I left out the nuts. Changing the butter to applesauce made a big difference in the texture (I know I didn't over mix - I hand mixed it!) Still good, but making it as written is the better way to go.

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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jan. 15, 2008

Moist and irresistible. Will make again!

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SYRIELLE

Cooking Level: Intermediate

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Reviewed: Jan. 5, 2008

GREAT coffee cake. I did what others suggested and decreased the butter to 3/4 cup and sugar to 1 1/2 cups as well as increased the blueberries to 1 1/2 cups. Very moist and received a lot of compliments.

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sattes

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Reviewed: Jan. 4, 2008

Yummy, yummy, yummy! Everyone loves this coffee cake!

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RMCASPAR

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Reviewed: Dec. 17, 2007

This recipe is a keeper! i've made it several times (with both frozen and fresh berries) and people always rave about it. It's like a big delicious moist blueberry muffin! The batter is quite thick and I find it hard to 'swirl' the struessel layer in the middle, so I just sprinkle it on and add the rest of the batter. I find it takes longer than the recipe states to cook through.

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cambridgechloe

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Reviewed: Dec. 8, 2007

This is sooo good. It's very sweet and quite delicious. The brown sugar and pecan layer is a perfect compliment to the moistness of the overall cake. I will most certainly be making this again.

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Southern Lady Cook

Cooking Level: Intermediate

Home Town: Fort Myers, Florida, USA

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Reviewed: Dec. 7, 2007

This is a great recipe.

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lasue

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Reviewed: Nov. 23, 2007

I made this recipe with blueberries the first time and it turned out great. The entire office went gaga over it. I used frozen blueberries and coated them with flour before adding them. They still bled a little bit from mixing but it it was great. The second time I made it with cranberries and it was EVEN BETTER. I loved it so much I've made 4 more already since I first tried it. I only use 1 cup of sugar and I've tried swirling the pecan/sugar mixture into the batter but it never quite turns out the way I want it too. The batter is very thick and my baking time varies each time I make it. The first time it was done in 30 minutes and the other times it took about 45 minutes. I think the issue is with the amount of berries you add and how much liquid they contain. This is a great recipe! I'll definitely keep making it.

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MJLAM

Cooking Level: Intermediate

Home Town: Royal Oak, Michigan, USA

Living In: West Bloomfield, Michigan, USA

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Reviewed: Nov. 22, 2007

Made this the day before Thanksgiving for Mike's buddies at his job. It was soooooooo good! I made sure to get a couple pieces for me before it travelled out of my reach..lol ...very good. Will definately make again and again!!!

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MNM6467

Cooking Level: Expert

Home Town: Wheelersburg, Ohio, USA

Living In: Lake Panasoffkee, Florida, USA

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Reviewed: Oct. 26, 2007

AMAZINGLY good recipe. Would give it 6 stars if I could. I get requests for this every time I bring it. Can't screw this one up..I've made it so many times and usually add extra brown sugar and pecans...but I've drained the juice from my berries sometimes, other times not at all. I've mixed everything together in my kitchen-aid mixer, and other times "gently folded" the sour cream or berries in..doesn't matter, it always turns out tasting great. Be careful if you use a dark bundt pan, because this will brown fast!

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AMYLEE01

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Oct. 24, 2007

Fabulous coffee cake. I followed the suggestions about using 1 1/2 sticks butter, 1 1/2 cups sugar and an extra 1/2 cup or so of blueberries. I put all of the batter in the pan and then sprinkled all of the topping on the top instead of layering because I baked it in a 9x13 pan. (That's what I had on hand.) Took about 10 minutes less time to bake and smelled wonderful. My sister and her family were visiting for the weekend and we all thought it was very good. While my brother-in-law was looking over the recipe he noticed I forgot to put on the powdered sugar. It didn't need it. Will definitely make this again. Thanks!

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Yay for yummy recipes

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Reviewed: Oct. 15, 2007

Good when company came. Easy!

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Wadler

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Reviewed: Sep. 30, 2007

This was very good. Instead of a bundt pan, I baked my cake in a 8" springform pan for about 80 minutes at 325F. The presentation of it was wonderful with the streusel on top. I should mention though that this cake is VERY moist when followed exactly and it probably isn't good for more than 2 days (not that it would last that long). Next time I will add more flour (1/2 cup more?) and less sour cream.

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