Reviewed: Jan. 30, 2011

I have made this recipe too many times to count over the years...probably at least 20 times with no changes to it at all. Yes, the batter is like thick cement, but it has always worked for me with no additional milk. I use frozen blueberries. I do have to bake it slightly longer, but that might just be for me baking at a high altitude. It is definitely one of our favorite coffee cake recipes with just the right amount of sweetness.

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3 users found this review helpful

Reviewer:

COOKIN4MYFAMILY

Cooking Level: Intermediate

Living In: Conifer, Colorado, USA

Reviewed: Jan. 29, 2011

Wow, this cake was excellent. I tripled the recipe, baked in a sheet cake pan, to bring it to church in the morning. Will be making this cake often for we have our own blueberry bushes, but I used the ones I had frozen and added them in frozen. Was very thick and with the frozen berries, it made it even thicker. But managed to spread it out ok. Thanks for sharing Donean

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1 user found this review helpful

Reviewer:

doris

Reviewed: Jan. 26, 2011

This is a wonderful coffee cake. The crunchy topping makes it perfect! I put waxed paper on the bottom of my pan to make it easier to get out.

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2 users found this review helpful

Reviewer:

DPace

Cooking Level: Intermediate

Reviewed: Jan. 25, 2011

OMG! Everyone loved it. I did add extra milk as other reviewers recommended.

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14 users found this review helpful

Reviewer:

TN Monkeymomma

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Carmel, Indiana, USA

Reviewed: Jan. 10, 2011

This is THE BEST coffee cake I've ever made! Light and dense, and the blueberries are fabulous. YUMMY!!!

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5 users found this review helpful

Reviewer:

ILuv2cook

Cooking Level: Intermediate

Home Town: Lilburn, Georgia, USA

Living In: Conyers, Georgia, USA

Reviewed: Jan. 9, 2011

This is a great recipe! I made it exactly as written. Was afraid the batter was too thick , but it came out great! I used a 9 inch square pan and it worked fine. Everyone loved it.

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1 user found this review helpful

Reviewer:

Sheila N

Cooking Level: Intermediate

Reviewed: Dec. 26, 2010

Fabulous! Loaded with blueberries. So yummy. Use fresh blueberries, it is worth every penny. Go with 3/4 cup milk and also add splash of almond extract as recommended by others.

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3 users found this review helpful

Reviewer:

AbeLincoln

Cooking Level: Expert

Living In: Sunset Hills, Missouri, USA

Reviewed: Dec. 25, 2010

Excellent recipe. It was a huge hit! I added 1 tsp vanilla. I will definitely be making this again!

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Reviewer:

Tracey

Reviewed: Nov. 26, 2010

I added more milk and almond extract as suggested by other reviewers. It is delicious!!!

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1 user found this review helpful

Reviewer:

jmac

Reviewed: Oct. 14, 2010

Woderful! Great texture, aroma and flavor. A family favorite! My only changes are to use 1/2 wheat flour (1 c white, 1 c wheat), to increase the milk up to 3/4 c as recommended by others, and the addition of both almond and vanilla extracts. Thanks for the great recipe!

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3 users found this review helpful