AMAZING!!! Perfect in every way just the way it is! all kept moaning with delight and commenting on how yummy it was. I made it for my husband and kids for Father's Day and they I will be making this over and over again. The only change I did make was using almonds instead of pecans, since that is all I had, but I know it would be just as divine with the pecans. You HAVE to make this recipe!

Moist and tasty.

I made it just as described...awesome... If I make it again, my heart will stop

I rarely review but I must say that this is one of the best coffee cakes I've ever made. I took the suggestion of other reviews and reduced the butter and sugar to 1 1/2 cups, and also increased the blueberries. I made a huge mistake and did not let the cake cool enough before trying to take it out of the bundt pan. I ended up with a heap of cake. The next time, I used a tube pan, and let it cool completely, and this worked out great. Using the tube pan I was able to place half of the streusel was in the cake and the other half was on top. It was perfection- pretty and delicious, and plenty sweet with the reduced sugar and butter. This is my new favorite coffee cake recipe.

Made the recipe twice: First time exactly as described (because how can you review a recipe if you don't follow it???) and second with some of the modifications suggested in the reviews + some technique tips. First cake came out almost prefect but still 5 stars - baked for 60 minutes in my convection oven using frozen berries. It was luscious BUT very sweet and some of the blueberries sank to the bottom of the pan which caused part of it to stick to the Bundt pan and therefore not unmold perfectly. Armed with suggestions from the reviews and some newly-acquired tricks from the interwebs, I was ready to try again. Second time, I reduced butter to 3/4 cups (1 1/2 sticks) and sugar to 1 1/2 cups as suggested here. I substituted 1/2 teaspoon almond extract for the vanilla and that coordinated nicely with the pecan and brown sugar flavors. Now here comes the technique. To keep the berries from sinking to the bottom of the pan - this time I shook my frozen blueberries in a Ziploc bag of flour and shook off the excess flour in a strainer before putting them into the cake. Also, I wanted to try creating a "stripe" of blueberry goodness in the middle of the cake rather than blueberries throughout, which would also help the sticking problems. So instead of mixing the floured berries into the batter, I sprinkled them ON TOP of the cinnamon-brown sugar-pecan mixture that went in the middle of the cake. Results: Perfection at 60 minutes in the oven and unmolded beautifully!

Unfortunately, this recipe is a failure. As an earlier reviewer (whose post I wish I'd read) stated, the ingredients are too heavy for their own good. Dense and unwieldy cake.

This cake was kind of involved to make, but totally worth the time. It was so moist and bursting with blueberry flavor.

Very nice recipe. I originally just wanted a sour cream coffee cake but when I found this recipe I decided to try the blueberry addition. This recipe made a moist, dense coffee cake just like I wanted it with the brown sugar filling and topping. Instead of the full bundt pan, I made small bundt and tube pan cakes out of the which easily filled 8 of my small pans so that I could freeze some of the cakes for later. The cake refrigerates well and tastes good right out of the fridge.

Easy to lighten this recipe up. I use 3/4 cup stevia/sugar baking blend, plain greek yogurt in place of sour cream, Smart Balance in place of the butter, and whole wheat flour for 1/2 of the AP flour. Per my usual habit, I add 1/8 cup ground flaxseed meal. Never had a problem with it falling, and my DH and son love it.

This has been such a huge hit every time I make it! It is easy to make and so moist.