The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 23, 2009
This was very good. I did put the cake in the oven for 7 minutes before I added the topping. After adding the topping I baked the cake for 20 more minutes after which the topping was DONE so covered the whole cake with foil and baked for 10 more minutes and removed from the oven. The cake was nearly perfect after that. I ended up cutting about an inch off of the whole perimeter of the cake (and throwing it away due to it being a little over done) and then removed the entire cake from pan and placed on a nice serving platter. Delicous.
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Cooking Level: Intermediate

Home Town: Nikiski, Alaska, USA
Living In: Kasilof, Alaska, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: Sep. 12, 2009
This was good but not superb. I like the Blueberry Buckle and Blueberry Sour Cream Bunt cake on this site and under my personal reviews better. The cake itself is a bit dry. I did love the size though and if you are a single person or baking for a few people this is a great option. I had a ripe peach on hand which I peeled, diced and added to the batter. The combination resulted in a nice flavor paired with the blueberries and it was bursting with color! The topping added a buttery appearance and a nice sweet texture to taste. If I don't want a large cake hanging around the kitchen for a few days tempting me this is a great size to just satisfy one or two servings!
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Cooking Level: Intermediate

Home Town: Sherman Oaks, California, USA
Living In: Gilford, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Aug. 8, 2009
I agree with momzright I too would give this more than 5 stars!! It is easy to make and is the best tasting blueberry coffee cake ever!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jul. 27, 2009
I'd give this recipe more than 5 stars if I could. Made it for a co-worker's birthday this morning. The batter is really thick and the topping is almost glue like but man-o-man the end result is fantastic. Another co-worker told me 'he was in heaven' and yet another told me it was 'unbelievable'. I did cook it an additional 5 minutes and it was perfection. Give it a try - you won't regret it.
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Cooking Level: Intermediate

Living In: Prairie Village, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jul. 8, 2009
Excellent recipe! Based on our personal preferences, I used all brown sugar and substituted shredded coconut for the walnuts in the topping. It made my whole house smell delicious!
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Cooking Level: Intermediate

Home Town: Leicester, Massachusetts, USA
Living In: Brunswick, Maine, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 9, 2009
this was a great recipe !!!!! delicious, sweet, and tasty i made this over and over again
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Feb. 26, 2009
This is a great recipe. Very easy and came out so moist. I did use wheat flour instead and added chocolate chips. This made an already good recipe even better.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Jan. 18, 2009
Used 1/2 brown sugar vs. 3/4; also used 1/2 c wheat flour which made batter to dry so a lttle extra milk went in also - very good
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 10, 2008
I got this recipe in the "taste of home" cookbook a few years ago, and everyone loves it! I have used different fruits in it (apples, pears, peaches and cranberries) with equal satisfaction. I have shared the recipe with friends and family.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Sep. 5, 2008
This cake is great. the first time i made it the center wasnt cooked though. So I usually put the cake in the oven for about 5 minutes before i add the topping. then i leave the cake in an extra ten minutes. that ensures the centers done without burning the topping. Boyfriend and family love it
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Aug. 30, 2008
Very yummy. The topping did somehow did partly sink to the bottom and was kind of hard to take out of the pan, but that was probably my fault, no nuts, so it was probably too thick. Very good recipe and will do again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jul. 28, 2008
OMG...this was SO good! I didn't have the uncooked problem. I made it just exactly as directed only I doubled it...both times I made it. The topping is just scrumptious! It's the best blueberry recipe I've ever used
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jul. 15, 2008
This recipe was a HUGE hit with my entire family (hubby & 3 kids). :) Will definitely make again, but we'll be doubling it next time! Thanks!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jun. 23, 2008
This cake was delicious! Kudos to the master chef, I don't understand the troubles and woes to the testers, this recipe was easy and "breezy" shall I say. My 7 year old even ate this with the walnuts upon the top. What I did was put the walnuts in my mini Kitchen Aid processor and she never new they were there, she even said she loved the topping. I do suggest baking this on a lower rack in the oven, because of the fullness of the cake, to cook thru the middle evenly. I made one, we ate it; then I had to make another that evening.Thank you .
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Cooking Level: Expert

Home Town: Ocean View, New Jersey, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: Feb. 21, 2008
Cake has good flavor, i especially like the topping. The batter was too dry so i needed to add a little more milk and I don't know if when i did that it changed the chemical composition or if it's my pan or oven, but the cake was done on the edges and not done in the middle. I ended up cutting out the middle and tossing it. But, the edges that WERE done tasted really good.
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Cooking Level: Expert

Home Town: Big Rapids, Michigan, USA
Living In: Concord, New Hampshire, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.3 star rating.
Reviewed: Jul. 29, 2007
I'm not exactly sure what I did wrong but I couldn't "sprinkle" the topping on, it was quite gooey when I mixed everything together, which indicated to me this was not going to come out right. The cake took twice as long to bake and now I have burnt, cement-like edges and the center is more like pudding. Maybe someday I'll make another attempt. Thanks anyway.
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Cooking Level: Expert

Home Town: Jersey City, New Jersey, USA
Living In: Beebe, Arkansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Jun. 22, 2007
This recipe is truly a New England delight! So delicious! Very easy to make. Only change I would suggest would be a little less butter and sugar, but overall a wonderful coffeecake.
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