Reviewed: Nov. 10, 2011

Oh so nice and easy and good but needs some flavoring so I like to add about 2 tsps. of lemon rind. This recipe also works for raspberries - frozen or fresh.

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6 users found this review helpful

Reviewer:

EILISH40

Cooking Level: Intermediate

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

Living In: Halifax, Nova Scotia, Canada

Reviewed: Aug. 10, 2011

Disapointed in this recipe, however could be that I tried it X 6, ( Somehow I doubt it). The batter was like a crust but even drier.

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3 users found this review helpful

Reviewer:

Acesbase

Reviewed: Jul. 16, 2011

This has got to be the best blueberry coffee cake ever. Loved it. Made it exactly as written, except baked it for only 40 minutes. Puffed up, and was moist and scrumptious. Brought some of it over to welcome new neighbors.

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5 users found this review helpful

Reviewer:

sweet cook

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Reviewed: Oct. 2, 2010

First time making this recipe. Was not impressed. Too dry and not sweet at all and I added extra milk and sugar. I will look for another recipe

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3 users found this review helpful

Reviewer:

peeper

Reviewed: Aug. 10, 2010

Delicious and easy to make...I added blueberries on the bottom of my pan before adding the batter and then more on top before adding the topping. Therefore I used 1 1/2 cup of blueberries. Will definetly make it again. Thank you for sharing your recipe!

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13 users found this review helpful

Reviewer:

Mary

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

Reviewed: Jul. 21, 2010

Great Easy blueberry coffee cake recipe!! I have a child allergic to eggs and substituted 1/3C Applesauce instead. Also used 1/2C plus 2TBsp light cream ( instead of Milk ) Could have used an extra 1/2 C of berries but that is just my preference. If your omitting eggs try adding 1TBsp Cider Vinegar into batter before folding in berries. Worked perfectly for me and no one would ever know there were no eggs! Will make again! YUM!

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4 users found this review helpful

Reviewer:

crazecook66

Cooking Level: Expert

Reviewed: May 31, 2010

Excellent. Tried it for company and got rave reviews. The only change I made was to use King Arthur's White Whole Wheat Flour since we like whole grains. Thank you for sharing.

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9 users found this review helpful

Reviewer:

KATHP4

Reviewed: Feb. 16, 2010

Just made it for the kids' breakfast tomorrow morning. I HAD to taste it because it smelled so good! I was not disappointed and doubt the kids will be either. I did use all whole wheat flour and it turned out just fine.

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2 users found this review helpful

Reviewer:

Jenn

Reviewed: Dec. 16, 2009

WAY too dry. I don't know what it needs-- perhaps more oil, maybe some applesauce? All I know is if you are looking for a nice MOIST coffee cake, this is not it. I'll look elsewhere next time. Sorry.

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4 users found this review helpful

Reviewer:

ANNALOU18

Cooking Level: Expert

Reviewed: Sep. 9, 2009

I found this coffee cake very dry and very dense (which my boyfriend actually liked). I may try again using some sour cream, which I find adds a lot of moisture. I liked the fact that the cake itself wasn't too sweet. I think most of the sweetness in coffee cake should come from the topping, and this recipe accomplished this well.

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0 users found this review helpful