Reviewed: Apr. 29, 2012

Quick and simple coffee cake to put together. It offered a great taste and was a nice compliment to an egg casserole dish. My only problem was that once it sat overnight, all the blueberries sank to the bottom of the dish. It didn't alter the taste, just the appearance of the finished product. I felt I should have served the pieces like an upside down cake. That said, this is very good and I will make it again and bake immediately as bellepepper did. Maybe then my berries will stay mixed throughout the cake.

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Reviewer:

Molly

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Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: Mar. 21, 2012

Delicious! I did make a few changes, using whole wheat flour instead of all purpose, adding 1/3 cup ground flaxseed, coconut oil instead of butter, and sour cream instead of buttermilk (needed to use it up). I used frozen raspberries. My family just loved this cake, it made a terrific Valentine's Day breakfast!

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Reviewer:

REBEKAHMO

Cooking Level: Intermediate

Home Town: Springdale, Arkansas, USA

Living In: Hampton, Virginia, USA

Reviewed: Mar. 11, 2012

Thank you Susan for a great recipe! I have been looking for an easy one to use up some frozen blueberries and this is it! I cut everything in half except the berries and left it in the fridg 2 hours but glad to know I can make it the night before if needed. I only had dry milk but it didn't hurt it a bit!Very moist! I sprayed an 8x8 pan with PAM and baked it for 40 minutes. So good!

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Reviewer:

Connie

Cooking Level: Intermediate

Home Town: Mitchell, Indiana, USA

Reviewed: Feb. 25, 2012

I made half of this recipe using an 8” springform pan. I followed the recipe, but I did sub sour cream for the buttermilk and used a full cup of raspberries in my half recipe. I baked this right away, but it’s nice to know that you can make it the night before. This produced a nice little coffee cake that I would make again.

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Reviewer:

bellepepper

Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: Feb. 20, 2012

This recipe gets 5 stars for taste, but I had the same problem as pp with the crumb topping completely sinking to the bottom, so it came out not so pretty, and totally stuck to the pan. I tried inverting the pan since all of the topping was on the bottom, but it caramelized to the pan and was a huge mess. Son and hubby loved it, and it was moist and delicious. Maybe next time will try to refrigerate overnight WITHOUT the topping and add it right before it goes in the oven.....

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Reviewer:

lissalea

Home Town: Orange, California, USA

Living In: Lake Elsinore, California, USA

Reviewed: Dec. 6, 2011

Delicious! I increased the raspberries by 1/2 C. The entire family loved this coffee cake.

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Reviewer:

Emily

Cooking Level: Expert

Reviewed: Oct. 2, 2011

Only change I made was I used 1 cup white flour and 1 cup wheat. This is a DEElicious Coffeecake.

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Reviewer:

tdalrymple

Cooking Level: Intermediate

Home Town: Cary, North Carolina, USA

Reviewed: Jul. 27, 2011

I'm always looking for raspberry recipes this time of year to use up the berries from our patch in the backyard, and this one will be a keeper! I used half white/half whole-wheat flour (like I always do when I bake), added 1/2 tsp vanilla, and didn't let it sit overnight - DELICIOUS!! I did cut the recipe in half (except for the raspberries) and it baked in about 30 minutes. We ate half of it warm right out of the oven and the rest in the morning, and we all like it warm or cold : )

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Reviewer:

daniellepaul

Reviewed: Jun. 18, 2011

I would have liked to give this more stars, because the flavor is really good. I made the recipe as written, but added half again the amount of topping. It came out of the oven looking completely ridiculous. About 95% of the nuts sunk into the cake, so I ended up with a nut here and a nut there. It totally made me look like I don't know how to bake! Not sure what I did wrong since I followed the steps exactly. . . .

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