Reviewed: Nov. 12, 2011

I wish I could give this cake a 5 star review but, unfortunately, it just isn't nearly as good as I expected. Am rating it as above on ease of preparation but, to me, it does not compare to my regular one that is made by the creaming method. This tends to be a heavy cake so if you like that then go for it.

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Reviewer:

EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

Reviewed: Sep. 1, 2011

This is the best coffee cake I have ever had. Even my picky husband loved it. Definately a keeper!!

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1 user found this review helpful

Reviewer:

STROY21

Cooking Level: Expert

Living In: Lewiston, Maine, USA

Reviewed: Sep. 1, 2011

Amazing! I didn't have enough blueberries (I doubled it), so I did half blueberries and half chopped fresh nectarines.... and subbed vanilla yogurt for the milk.... YUM! Plate was empty at the office within 2 hours (only 6 people here!) and the 2nd one I made was a gift... he LOVED it! :) Thanks for the awesome recipe!

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Reviewer:

milasmama

Reviewed: May 26, 2011

AMAZING as is! Big hit at family function!

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Reviewer:

Tennisgirl2

Reviewed: Feb. 28, 2011

Love this Coffee Cake. Easy to make and the family loves it. Great New England Blueberry recipe. Used pecans instead of walnuts.

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Reviewer:

quaesitus

Cooking Level: Expert

Reviewed: Jan. 15, 2011

This coffee cake was a big hit. All we had were frozen blueberries, and almonds (instead of walnuts for the topping); both were grand nonetheless. Also, as my boyfriend and I are lactose and egg intolerant, I substituted vanilla almond milk and egg replacer and they worked just fine. Will make this one again!

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Reviewer:

erin v

Reviewed: Nov. 27, 2010

I just finsihed making this the only change i made was tat i used applesauce in place of eggs as i did not have any eggs and was to lazy to one to the store,lol i also added 1 tablesppon apple cider vinigar.I have to say it turned out great with a good flavor.But i do think it could be a bit more moist and i also think next time i will add a touch of brown sugar to it...will make this again thank you :)

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Reviewer:

Tara

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Professional

Living In: Tomah, Wisconsin, USA

Reviewed: Aug. 17, 2010

This coffee cake is the best. I used more blueberries and did not use the walnuts (didn't have any at home) Just delicious. This is a keeper.

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Reviewer:

Bernadette

Reviewed: Aug. 16, 2010

I just pulled my coffee cake out of the oven. It looks scrumptious after 25 minute baking time. Given the reviews concerning the texture of the topping, I did not melt the butter prior to mixing with other topping ingredients. I used a margarine that is recommended for baking. I let it sit out of fridge for a few minutes to soften. I cut it into small slices. I then mixed it vigorosly with the topping ingredients. This created a crumbly mixture that I could easily spread evenly over the cake. It turned out well...

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Reviewer:

TishaParrott

Cooking Level: Intermediate

Home Town: Troy, Kansas, USA

Living In: Meridian, Idaho, USA

Reviewed: Aug. 12, 2010

This cake is WONDERFUL !! Very moist and the topping with it's crunch is a pleasant addition to the flavor of the cake. I didn't change a thing. I can't wait to make it again.

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1 user found this review helpful