Reviewed: Oct. 7, 2009

I thought this was a great recipe. I loved it!!! The only thing i would change is the cook temp. I read some reviews after i baked it, and i totally agree that it needs to be on 350 not 375. I followed the directions stated on the recipe and my came out a little dark on the top and not fully cooked in the middle. so i had to turn down the temp and let it cont to cook. But other than that simple change...it was yummy, and i will be making this one again.

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Mrs.Tollett

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Reviewed: Sep. 24, 2009

This was delicious! I followed other reviewers advice and added frozen berries just before baking so it didn't all turn purple, and I kept them in the freezer until I needed them. Also used 2T of baking powder. This didn't last a day in my house because we all had second and third helpings.

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kelchnerlee

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Reviewed: Aug. 3, 2009

Reallly, Really Good! Only used 2TSP baking powder. Followed the rest of the recipe exactly. It did take about 50-55 minutes to bake fully. It was ABSOLUTELY DELICIOUS! Everyone loved it!

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AnnieM

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Reviewed: Jun. 14, 2009

Made this for a group of friends. They all liked it. I did only used 2 teaspoons vise 2 TBLS powder. Really moist. Will make again!

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jewel2008

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Reviewed: May 8, 2009

I have made this several times now and my family just loves it. I took the advise of others and used 2 teaspoons, and rolled the frozen blueberries if a bit of flour. My daughter loves it so much she wants me to make it for her 7th birthday, insted of cake!Thanks so much for sharing it.

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ARCHLILAC

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Reviewed: May 7, 2009

I halved this and made 12 of the most dee-luscious blueberry muffins. Thanks for this!

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Kathryn

Cooking Level: Intermediate

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Reviewed: Apr. 4, 2009

Wow.... I made this for a meeting and got rave reviews and requests to make it again. Don't forget to scale that 2tablespoons of baking soda to 2 teaspoons. Wonderful recipe thank you so much.

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jujuhartnc

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Reviewed: Feb. 1, 2009

Coffee cake is good overall. I went with the recommended 2 tsp instead of 2 tablespoons of baking powder, and it still tasted a little bitter to me. I might try it with just 1 tsp next time. Also, I had to bake mine for almost an hour until it was done. Overall I don't think it was a total waste of my fresh blueberries and I'll probably make it again in the future.

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2K4TE

Cooking Level: Intermediate

Home Town: Kittanning, Pennsylvania, USA

Living In: Harrisburg, Pennsylvania, USA

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Reviewed: Nov. 28, 2008

I've made this twice now, and I love it. It makes a generous size pan which is great when having company over. I used frozen blueberries and coated them in flour per the other recommendations. Worked great. We heated the cake up and served with ice cream. It was delicious!

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jennydee

Cooking Level: Intermediate

Home Town: Arlington, Washington, USA

Living In: Pleasant Grove, Utah, USA

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Reviewed: Jul. 29, 2008

Loved it! It was fantastic with my morning coffee! Everyone went back for more...definitely a "keeper."

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eastcoast_diva

Cooking Level: Intermediate

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Reviewed: Jun. 19, 2008

This was one of the best recipes I have made yet. Followed the recipe, except for adding a little more cinnamon and blueberries....YUUUUUMMMMM!

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Martha

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Reviewed: May 4, 2008

very good recipe i recommend dusting the blueberrys in flour to prevent them from sinking. i just found out that this is why mine sank and thought i would pass it on.

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todd66

Cooking Level: Expert

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Reviewed: Apr. 12, 2008

Excellent!!! I used frozen blueberries and everyone loved it!!

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Monica

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Reviewed: Feb. 29, 2008

Very good coffee cake. I did reduce the baking powder to 2 teasp. and lightly flour the blueberries before adding to the cake mixture as other reviewers had suggested. I put it in an 8" x 8" baking pan and used some of the mixture in a six cup muffin pan. The muffins took 20 min. baking time and the cake took 50 min. They smelled so good while baking, I had a hard time waiting for them to cool off enough before trying one. Delicious. Thanks so much for the recipe Eunice.

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Hummel97

Cooking Level: Intermediate

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Reviewed: Feb. 9, 2008

I made this last night and it turned out GREAT!! I used 2 teaspoons not 2 tablespoons as the recipe states. It was very easy to make and my whole family loved it!!

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baileymrz

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Reviewed: Dec. 29, 2007

Is this supposed to be 2 tablespoons or teaspoons of baking powder?

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TIMMEL1

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Reviewed: Dec. 26, 2007

I made this for our annual Christmas breakfast. There was not a piece left. I had to email this recipe to several people. The only change that I made was to add pecans to the topping and increased the cooking time.

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FIREBOTT

Cooking Level: Intermediate

Home Town: Vermilion, Ohio, USA

Living In: Sandusky, Ohio, USA

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Reviewed: Dec. 19, 2007

I had to throw it out! I should've trusted my instinct when I questioned the 2 tablespoons of baking powder. It left a bitter taste. I think maybe the recipe should have read teaspooons.

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Good Eats

Cooking Level: Intermediate

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Reviewed: Nov. 29, 2007

Scaled recipe in half and ued an 8 x8 glass dish. I used frozen blueberries and mixed them with a small amount of flour before adding to batter so as not to break the blueberries. I also reduced to temp to 350 for 40 mins. This smelled delicious coming out of the oven. VERY, VERY GOOD! Not a dense coffee cake but very light. Will definately be making this again soon!

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Nov. 4, 2007

This was so good! I had to make 2 changes. 1. I had to bake it about 15 extra minutes 2. The recipe didnt call for enough topping so I had to make about 50% more than it called for. Very good thank you.

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