Reviewed: Sep. 26, 2009

FANTASTIC recipe--rave reviews from my friends and coworkers. The only change I made was to triple (the first time I made it) and double (the 2nd time i made it) the amount of berries. Otherwise, this is the best fruit coffeecake recipe I've ever tasted. Oh, and agree w/ other reviewers, espcially if you increase the amount of fruit, you will definitel need to increase the cooking time--with the 3 cups of berries I ended up baking for almost an hour, setting the timer after the initial 30 minutes or so, in 10 minute increments.

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Petrichor

Cooking Level: Beginning

Home Town: Okanogan, Washington, USA

Living In: Lynden, Washington, USA

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Reviewed: Aug. 16, 2009

I added about 1 tablespoon of nutmeg, which took it to an awesome new level. We have blackberries growing in our backyard and this is one of my favorite recipes to make them into so far.

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GrantHaws

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Reviewed: May 28, 2009

I'm not sure what more I can add to the reviews, but this was wonderful. I baked it in a 9 x 13 pan, placed 2 cups of frozen blackberries in the bottom of the pan and spooned the batter evenly over the top. I sprinkled just a smidgen of cinnamon-sugar mixture over the top before baking, too. My husband's office sent the empty pan back, asking for more.

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greaterexp3

Cooking Level: Expert

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Reviewed: Mar. 11, 2009

I was looking for recipe to make to use up some raspberries I had in the fridge, and I'm glad I came across this one! Yum! My raspberries were huge, so I cut them in half and tossed them in sugar before adding to the top of the batter. I also did as other reviewers suggested and used a 9x13 pan and baked for 45 minutes - came out perfect! Will definitely make this again!

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THELBERG

Cooking Level: Intermediate

Home Town: Fairmont, Minnesota, USA

Living In: Prescott, Wisconsin, USA

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Reviewed: Jan. 4, 2009

I love this recipe because all ingredients were on hand at home, and I didn't have to go to the store for anything. I took the advise of others and used a 9X13 dish so it was no thicker than 1/2 an inch thick, but it still needed to cook almost an hour. Be prepared for that. (I had a very anxious birthday girl waiting for her breakfast cake!!) :) Also, the blackberries we had weren't very good... not too sweet, so if that happens again, I think I'll just sprinkle some sugar on them before putting them on the cake - that should help. But the cake was a hit - we'll make it again for sure. Thanks for sharing it!

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KatieRando

Cooking Level: Beginning

Living In: Belo Horizonte, Minas Gerais, Brazil

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Reviewed: Nov. 3, 2008

This is a really good simple cake. I've made it with blueberries, strawberries, and even with chocolate chips. I want to try it with peaches and apples, too.

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SANDRALH

Cooking Level: Intermediate

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Reviewed: Sep. 15, 2008

Great at any temperature but especially delicious warm, sprinkled with powdered sugar. I used 1 C wheat flour and 1 C all-purpose flour, producing a nutty flavor. I used 2 C frozen blackberries we'd picked earlier this year.

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Lenenski Family

Home Town: Lilburn, Georgia, USA

Living In: Forney, Texas, USA

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Reviewed: Aug. 1, 2008

This was ok. It was very easy, but I probably won't make it again. I used a 9x13 based on the suggestions, but it was just too much cake and not enough fruit.

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Joel & Lauren

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Denver, Colorado, USA

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Reviewed: Jul. 22, 2008

Very cobbler like. Added some chocolate chips for flavor.

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Annabel

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Reviewed: Jun. 5, 2008

It's not very sweet, but thats the way we like it. I made this yesterday for our bible study that evening. The entire cake was gone in minutes. I used Splenda instead of regular sugar (because people that I bake for, are diabetic). I baked it in an 8 x 11.5 glassware for 30 minutes. Next time I think I will add another 5 minutes for baking.

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zmo

Cooking Level: Intermediate

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Reviewed: Jun. 3, 2008

This was good, but not great. I used the correct size pan, and it still took longer to cook. I didn't have a lot of flavor. I would probably increase amount of fruit if I were to make this again.

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Jennifer

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Reviewed: May 20, 2008

This is a very good coffee cake. I used a 9 x 13 inch pan and baked it about 45 minutes. I like the fact that the ingredients are simple and usually on hand. I'll be making this again and experimenting with using different fruits and jams.

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PESTEE40

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Reviewed: Apr. 29, 2008

Excellent! This is a five star recipe! I made it for a brunch, and it worked great. You could add more berries if you wanted though.

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Kim

Cooking Level: Intermediate

Home Town: Daytona Beach, Florida, USA

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Reviewed: Feb. 12, 2008

This was really good except mine just wouldn't get done in the middle, I baked it for about 45 minutes before taking it out because the edges were getting a little too brown. I think next time, I'll try a slightly larger pan, so it's not so thick.

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Angie

Cooking Level: Intermediate

Living In: Ulster, Pennsylvania, USA

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Reviewed: Sep. 8, 2007

I took this to a church breakfast and got good reviews. It was also easy to make and I had the ingredients on hand. I will make this one again.

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GRCORGI

Cooking Level: Intermediate

Home Town: Running Springs, California, USA

Living In: Star, Idaho, USA

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Reviewed: Aug. 28, 2007

Delicious! I used a 9 inch glass baking dish, and it turned out beautifully! Will definitely make again.

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Cinnamon

Cooking Level: Expert

Living In: Anaheim, California, USA

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Reviewed: Aug. 4, 2007

i used a 13x9 pan and it worked great, except i did have to cook for much longer (approx. 15min). i also added to the recipe: cut the white flour in half and added 1 cup whole wheat flour only added about 1 1/3 suger a couple handfull of quick oats cinnamon a couple spoons of plain yogurt and more blackberries

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pindakaas09

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Reviewed: Jul. 18, 2007

Easy and yummy. I retained 1 cup of the topping and used a 9 x 13 glass pan and still had to increase the baking time an additional 5 to 10 minutes. Well worth the wait!

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JLINDSTROM

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Reviewed: Jul. 16, 2007

Very good recipe and easy to make. I used a 13x9 pan like another reviewer suggested. I served the cake warm with peach ice cream and it was wonderful. I used fresh from the grower blackberries.

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COOLMAMACHIK

Cooking Level: Intermediate

Home Town: Norwalk, California, USA

Living In: Moultrie, Georgia, USA

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Reviewed: Jul. 13, 2007

The cooking time is way off, as others have stated, but other then that, it's a good recipe. I use 1 cup rice flour and one cup of whole wheat flour and 2 cups of mixed frozen berries. I put 1 cup of berries into the batter and the other on top.

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