Blueberry Coffee Cake I Recipe

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Most Helpful Positive Review

Aug 21, 2006

This was good, but I made the following modifications: (1) I halved the streusel topping (and there was still some left over), (2) I used 3/4 cup milk because I thought the batter looked too dry - depends on how you like your coffee cake I suppose, (3) I used 1 1/2 cups blueberries and folded them into the batter before spreading into baking dish, (4) I spread half the batter in the dish and then sprinkled some streusel topping in the middle, then put the remaining batter on top and covered in streusel, (5) I used a 9x13 glass baking dish, baked it at 325 for about 25 mins (until golden brown)

—Sharlene

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Most Helpful Critical Review

Jul 23, 2006

I followed the recipe as it was written and this coffee cake turned out only average. I don't think you should rate a recipe 5 stars if you had to make changes to get it there. That's just saying the original recipe wasn't worth 5 stars in the first place, and all those reviews about changing this or changing that were completely confusing. I think I would rather find a blueberry muffin or cake recipe that is worth 5 stars on its own.

—jingo55jo

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489 Ratings

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Jul 23, 2006

I was comparing blueberry cake recipes and noticed that this recipe is exactly the same as a blueberry muffin recipe I received in a baking class I took at a culinary school. There were only 2 differences. One, this recipe is half the recipe we made. The second is that all the ingredients were cut in half except the flour. The class recipe called for 3 cups of flour. Here it calls for 2 cups instead of 1 1/2 cups. That is probably the reason people are saying it's dry--too much flour.

—PRAETORIAN2000

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Jun 28, 2003

I followed others' suggestions and used 3/4 c. buttermilk instead of 1/2 c. milk and increased the blueberries to 1 1/2 cups. I also sprinkled some of the streusel over the blueberry layer and made it in a springform pan. It was delicious! I took it to a garden club event. Everyone gave it rave reviews, and a customer offered to buy half of it from me.

—KFUERST

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Sep 13, 2003

This cake was a big hit with my picky husband and 9 year old son!! I've also brought it to work and to church, and people always ask for the recipe. I followed previous suggestions: increased milk to 3/4 cup, used a 9" springform pan, and put half of the topping on top of the fruit layer. Instead of fresh berries, I used a 15 oz. can of Oregon blueberries (drained) which works really well. Alternately, a can of drained peaches tossed with 1/2 tsp. cinnamon and some sugar also tastes great. I find that the cake tastes best when warm, so zapping it in the microwave the next day for a few seconds does the trick :-)

—ZACHS_MOM

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Aug 19, 2003

I read all the wonderful reviews about this recipe and tried it this morning to take to my son's little league game to share with the moms. OH MY GOSH! WONDERFUL! I used canola oil in place of the butter in the recipe batter and it turned out wonderful and moist! I also used 3/4 cup of milk like others had said, and put some streusel in the middle with the berries too. My friends devoured it! Thanks so much!

—CHRISCAT

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Feb 12, 2006

Very good! Did take reviewers suggestions...3/4 cup of milk, 2 eggs, 9" springform pan, Half the topping and 2 cups of blueberries.

—KYLEM

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Jan 28, 2004

I made this using 1 cup of milk and I pressed the brown sugar mixture into the bottom of a tube pan and it made a nice topping when I flipped the pan over! The cake was moist and delicious! I will make this again!

—osooosexxy

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Nutrition

Calories
401 kcal
20%

Carbohydrates
61.1 g
20%

Cholesterol
59 mg
20%

Fat
16.3 g
25%

Fiber
1.1 g
5%

Protein
4 g
8%

Sodium
303 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Blueberry Coffee Cake I

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 401
Calories from Fat: 146

% Daily Value *
Total Fat 16.3g 25 %
Saturated Fat 10g 50 %
Cholesterol 59mg 20 %
Sodium 303mg 12 %
Potassium 91mg 3 %
Total Carbohydrates 61.1g 20 %
Dietary Fiber 1.1g 5 %
Protein 4g 8 %
Sugars 38.8g
Vitamin A 10 %
Vitamin C 2 %
Calcium 11 %
Iron 16 %
Thiamin 23 %
Niacin 20 %
Vitamin B6 2 %
Magnesium 4 %
Folate 30 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.