Reviewed: Jan. 22, 2009

This is a quick and easy recipe and it turned out great! I doubled the amount of blueberries and I used reduced-fat Bisquick and non-fat milk. This is a keeper! Thank you!

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Reviewer:

CYBERJLO

Cooking Level: Expert

Home Town: Oceanside, California, USA

Living In: Vista, California, USA

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Reviewed: Oct. 5, 2008

I had trouble getting the middle to finish cooking. It took at least 10-15 minutes longer than the recipe stated. Also, it was hard to transfer to a plate without breaking apart. The taste was great, but the presentation was a little lacking.

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Reviewer:

Emily

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Reviewed: Jul. 8, 2008

I'm not terribly impressed with this recipe - it was kind of bland and the glaze was sort of strange. I love the combination of lemon and blueberry but I was mostly tasting bisquick. The only change that I made was using splenda instead of the sugar in the coffee cake (but I still used regular confectioner's sugar for the glaze) - but I don't think that would make too much of a difference. Not bad to snack on, but I don't think I would serve this to guests.

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Reviewer:

Emily M.

Cooking Level: Intermediate

Living In: Louisville, Kentucky, USA

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Reviewed: Jul. 13, 2007

This was a great recipe. I followed the recipe to the letter. I have to say, the glaze really makes this cake. The cake alone isn't really sweet on its own, but when the glaze is added with the tartness of lemon and the sweetness of powdered sugar, mmmmmmmm is it good! Thanks for a great recipe! :)

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