Reviewer:

BusyMom

Cooking Level: Intermediate

Living In: Long Island, New York, USA

Reviewed: Mar. 15, 2010

So easy to make and delicious! A better version of a blueberry muffin!

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Reviewer:

Swest

Reviewed: Mar. 8, 2010

Awesome. I doubled the blueberries as suggested and the cake was delicious. Everyone loved it. Thank u for the recipe.

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1 user found this review helpful

Reviewer:

precious_29

Reviewed: Jan. 6, 2010

This cake was really good. I added cinnamon to the batter and the topping. Substituted buttermilk for the milk. This recipe should have more blueberries.

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Reviewer:

hrblindberg

Reviewed: Oct. 8, 2009

Awsome coffee cake!! Added 1tsp vanilla to batter, substituted half the white sugar with brown sugar and added cinnamon. It was a hit!!

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Reviewer:

Reviewed: Sep. 8, 2009

I realize I'm in the minority giving only three stars. It's definitely a tasty dessert, but it wasn't outstanding. 1-1/2 or 2 cups of blueberries would have been better. VERY buttery flavor. I might read all the reviews for tweaks and try again. Thanks

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Reviewer:

I'm The Steph

Reviewed: Aug. 30, 2009

This recipe was AWESOME! It was very moist and not too sweet. I put the crumb topping on and then drizzled a sugar icing over the top of mine and cut it in narrow slices like a danish. It went over really well! Excellent recipe.

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Reviewer:

LadyLandscaper

Reviewed: Jul. 21, 2009

This is a very light and moist cake. I added 1 tsp of cinnamon to the top portion and I also used 2 cups of blueberries vs. one. I lvoed this recipe and plan to make it again, this time trying raspberries. MMmmmmmmmm

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Reviewer:

beebear

Reviewed: Jul. 15, 2009

Delicious coffee cake that's moist, and with light texture. I added 1 t. of vanilla extract to the batter, and 1/2 t. cinnamon to the crumb topping. It is definitely not the quickest or least complicated to make, but I am happy with the results of all the labor I put into this, not to mention all the dirty dishes! I would make this again when I get hold of fresh blueberries.

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Reviewer:

bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

Reviewed: Jul. 14, 2009

This cake was fantastic! Very light and fluffy texture, and the blueberries and crumb mixture add great flavor. I followed the directions exactly, except I used a bundt pan and added a teaspoon of cinnamon to the reserved crumb mixture. Mixing the batter for 3 minutes and the egg whites for about 2-3 will prevent the blueberries from sinking. Next time I will put the blueberries and crumb mixture in the middle of the cake rather than on top. I didn't think this one through and only realized after the cake came out of the oven that, because I used a bundt pan, what is supposed to be the top of the cake is now the bottom. No matter, we still ate the whole thing!

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