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Reviewed: Sep. 2, 2007

This recipe is wonderful. I actually didn't use blueberries when I made this cake. I split the batter between two pie plates and made an apple coffee cake along with a chocolate chip coffee cake. This recipe has great vanilla flavor and I look forward to experimenting with it some more!

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MissChelle

Cooking Level: Intermediate

Living In: Elk Grove, California, USA

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Reviewed: Aug. 21, 2007

One of hubby's favorite new recipes. Each time we have it he comments on how good it is. I split the sugar with splenda (half sugar/half Splenda). I also didn't have enough flour on hand so used Bisquick mix in place of flour, baking powder, and salt. Delicious!!! Thanks, Eunice!

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lgilli

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Reviewed: Aug. 7, 2007

I choose this recipe because it had a large amount of berries. I added chopped pecans to the topping. Thanks for a super recipe.

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SEQUOIA183

Cooking Level: Expert

Home Town: Prosser, Washington, USA

Living In: Ellensburg, Washington, USA

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Reviewed: Aug. 4, 2007

This was EXCELLENT! It was perfectly sweet, light, and moist. I have it with a hot cup of tea in the morning as a nice treat. I might try making it as muffins. I will definitely make this again.

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Debra

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Reviewed: Aug. 2, 2007

DELICIOUS!!! I only made half a batch and made a few alterations. Smart Balance instead of butter, Splenda and sugar mix instead of just sugar, and brown sugar for the topping. Going to make a full batch next time, half just didn't last long enough!

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Erica Rose

Cooking Level: Intermediate

Living In: Katy, Texas, USA

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Reviewed: Jul. 17, 2007

This was an EXCELLENT coffee cake. Made as is with no changes- except adding another handfull of berries to the top of the cake before sprinkling topping. It just made it look prettier. This won't disappoint. :)

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