Reviewed: May 1, 2001

The entire family liked this recipe and its easy to make. I suggest you double it though if you want some for yourself!

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36 users found this review helpful

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Reviewed: Aug. 31, 2001

I made this recipe with wild huckleberries for family and friends and everyone loved it! I will be making it often. Thanks Patty

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4 users found this review helpful

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NANCYCL_1

Cooking Level: Intermediate

Home Town: Livingston, Montana, USA

Living In: Goldendale, Washington, USA

Reviewed: Jul. 18, 2002

This was pretty dry. Not that great.

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1 user found this review helpful

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NICOLLEJ30

Cooking Level: Intermediate

Home Town: North Royalton, Ohio, USA

Living In: Edwards, Colorado, USA

Reviewed: Aug. 21, 2002

This was very good and very easy. I used frozen blueberries, which turned out great and actually made the mixing easier since the batter is so sticky.

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39 users found this review helpful

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JBJESSEPH

Reviewed: Nov. 28, 2002

Wow---this now takes the trophy over my grandmother's famous blueberry coffeecake. Very easy!! The key to the light moist texture, I think, is alternating mixing in the dry to the moist batter. Very very wonderful!

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25 users found this review helpful

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BERTLEBEE

Reviewed: Dec. 30, 2002

This was excellent! I doubled the blueberries, otherwise I made it exactly as written. This one had rave reviews at a family Christmas brunch.

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LORIANN7KIDS

Reviewed: Feb. 9, 2003

Too heavy, nice taste but I don't think it will work in muffins, I'll never do this again.

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PATITO

Reviewed: May 4, 2003

This was a fabulous blueberry crumb. My family loves the extra crumb so I doubled that mixture. It was a hearty crumb cake...that is how NYers like it! Great recipe overall...will continue to use it!

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11 users found this review helpful

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LPAIGEE

Reviewed: Sep. 5, 2003

My daughter just started school this week and chose this "Blueberry Cake" as her special treat. (She's on a serious blueberry binge lately!) This coffee cake was just what we were looking for. It was easy to prepare, and not too sweet- I liked that, and chock full of juicy blueberries- she loves that. And since hubby and son won't touch coffee cake, we're two happy gals! Thanks Patty! **note: Although my oven bakes hot, this only took 20 minutes to bake...

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MONSTERMAMA

Reviewed: Sep. 6, 2003

This is a great recipe. I used half wheat flour and wheat flour for the topping. I also added more than 1 cup of blueberries. The boys just loved it, actually they told me that there was something wrong with it, since half of it was gone by the time the two of them were done eating breakfast. Thanks so much for offering this great recipe!!!

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