If there is any problem with this recipe, it's the name. With a texture unlike anything I have tried before, it's not what anyone would think of when they think of "coffee cake." I think it ought to be called a "blueberry buckle cake" because that is exactly what it does...buckles in as it cools. That aside, it tastes amazing! As always, I followed the recipe exactly on my first attempt, and wouldn't change a thing. I have another one in the oven baking now, the first one was so good (both mine were bundt). Three warnings: One, the batter will be very thick and hard to spread in the pan. Two, it gets almost "goppy" when refrigerated (but if you microwave it for a few seconds, it's as good as new). Three, I wouldn't serve this if you are concerned with "presentation." It bakes up pretty in the oven, but looks quite sad once cooled. Those concerns aside, it tastes phenomenal! I even served it to a very picky brother, who found it tasty enough to eat most of it himself! :)
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If there is any problem with this recipe, it's the name. With a texture unlike anything I have...