Reviewed: Sep. 23, 2007

A wonderful, delicious cake. My wife has made it 3 times within the past month -- for a girl's party (several asked for the recipe) and for us twice. Each time it seems better! We're at a high elevation, so we need to bake it a bit longer -- 10 minutes or so longer. It's become my favorite cake!!

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RONP

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Reviewed: Sep. 15, 2007

Followed the recipe exactly - delicious!

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PamN

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Reviewed: Sep. 10, 2007

Everyone enjoyed the cake. Easy recipe.

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MSTESSA

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Reviewed: Sep. 9, 2007

I cook alot, this is a keeper. Had everyone at church asking for it. Will definitely make again

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Imxsquid

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Reviewed: Sep. 5, 2007

I just made this to take to work for a coworkers birthday. Got rave reviews! We'll definitely make this one again.

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LML

Cooking Level: Expert

Living In: Sacramento, California, USA

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Reviewed: Sep. 4, 2007

Love this recipe! I often mix in about 1 1/2 to 2 cups of strawberries instead of blueberries. So yummy!

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Charlotte

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Sep. 2, 2007

5 stars isn't enough. AMAZING. Moist, tender, tasty. I made with the exact recipe ingredients, but I didn't mix in the blueberries. Instead I coated them with flour and then spread them evenly in the middle layer, along with the cinnamon and sugar. Topped with rest of blueberries not put in middle layer and then sort of pushed them into the batter with a knife. Then topped with rest of cinnamon and sugar mix. The whole family LOVED this. I'm a cake decorator, and I have picky eaters who are used to eating the best, most moist cakes, and they LOVED this!! THANKS

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LUVJEZUZ

Cooking Level: Expert

Living In: Sacramento, California, USA

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Reviewed: Aug. 28, 2007

This recipe was awesome. I read the reviews and took the advice of reducing the sugar, and Iam glad I did. It was plenty sweet enough. I loved it. The only changes I made was I used Almond extract instead of vanilla. This is a real keeper.

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Kitchen Queen

Cooking Level: Expert

Living In: Ledyard, Connecticut, USA

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Reviewed: Aug. 28, 2007

This coffee cake stayed moist after several days. It is just how I like my coffee cakes to taste, soft but with the crumbles on top. I had to use cake pans because I did not have a bundt cake pan available at the moment. It was a big hit at work!

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ARBUTUSROEHM

Cooking Level: Intermediate

Home Town: Urbana, Ohio, USA

Living In: Aliso Viejo, California, USA

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Reviewed: Aug. 24, 2007

This may be the most delicious thing I've made from allrecipes to date-the cake melts in your mouth and there is this great crust on the outside--its so sweet and the texture is perfect.

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KatieMac

Cooking Level: Intermediate

Home Town: Tecumseh, Michigan, USA

Living In: Grand Ledge, Michigan, USA

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Reviewed: Aug. 20, 2007

I baked it for our friends, and everybody loved it!!!!

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Wannabebettercook

Cooking Level: Intermediate

Home Town: Tokyo, Tokyo, Japan

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Reviewed: Aug. 16, 2007

Delicious! Received rave reviews from guests. I used fresh berries (frozen berries may be the cause of extra moistness mentioned in other reviews) and cut the sugar to 1.5 cups. I also baked for 1/2 hour longer than called for as I find my oven to be slow. To avoid the cake sticking I greased the pan with margarine followed by flour, no problems at all. I will definitely make again, maybe this weekend!

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hudsongirl

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Reviewed: Aug. 10, 2007

I made this for a 2nd time last night. My first try didn't go so well but this time I would rate this cake a 10 star if it were an option. I'm not sure what I did differently but this was soooo good. A little dense like a pound cake and delicious! I think it tastes better after being refrigerated overnight.

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Chickentarian

Cooking Level: Intermediate

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Reviewed: Aug. 6, 2007

Turned out so moist and delicious! I used a whole pint of fresh berries, and low fat sour cream.

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LADYSLEW

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Jul. 30, 2007

Wowser!!!! Love, love, love it!!! Used sliced almonds, all I had and didn't use confectioner's sugar. Thought about drizzling some icing on it. How good would that be???

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