22 Reviews

Cake is outstanding! I am not a baker, but if I can do it, anyone can. I doubled the recipe and needed to cook it much longer than 50 minutes. It was worth the wait! Enjoy!

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Maryann G. July 14, 2016

I made this cake today to use up some buttermilk and frozen blueberries. I wanted to make it a little healthier so I substituted half splenda for the sugar and half applesauce for the butter in the cake part. You sure wouldn't know that any adjustments were made as it was absolutely delicious. I also added 1/4 cup flour and 1/4 cup quick oats along with another 1 1/2 tablespoons of butter to the topping to make it more like a crunchy streudel. I'm afraid we all like this cake so much that it's not going to last long. Thanks for posting!

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Chris from Kansas February 20, 2014

Made exactly as recipe states...Texture is definitely like a muffin/coffee cake. Was a great way to use up fresh blueberries that I had frozen a while back.

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LaMesaLee March 18, 2011

Delicious - moist with great flavour. Didn't have blueberries but did have Saskatoons - this recipe perfect for those wonderful berries. Loved this buttery tasting muffin cake which is so on for my next 'make and take' ... and into my family favourites cookbook. A winner at our house.

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Gerry October 21, 2010

OH MY! I made this cake and was shocked at how moist it was! Excellent flavor - easy to make - practically melts in your mouth. Love the topping. All around a fabulous cake. I can't wait to make this again!

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LaurelAnn February 15, 2010

Very easy and very tasty! The suggested almond extract gives it a different, subtle, very... well, "yummy" flavor.

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MNGoldenBear January 09, 2010

This is, by far, the BEST fruity coffee cake I've ever made! I had just picked 2 cups of red raspberries, so used most of them in this recipe, replacing the blueberries. It was melt-in-your-mouth, bakery-worthy delicious! I used equal amounts of vanilla and almond extracts. Rather than use my hands to mix in the butter, I used a hand pastry blender, which worked perfectly. No photo this time, Kitten, but there surely will be a next time! Loved this!

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DuChick September 16, 2009

my husband is a huge blueberry buckle fan so I wasnt sure how this would go. This recipe was so much easier to make and lighter. He ate half the pan right out of the oven. I put a whole quart of fresh berries in and only had walnuts. Also used almond extract because we love the aroma. Great recipe!

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davis74 July 18, 2009

This recipe is great! It is a good substitute for a plain old muffin recipe, and could be treated like a desert or a breakfast food. The streusel topping is also wonderful! I will use this recipe again and play with different types of berries.

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Pat Grennan July 14, 2009

My my my - what a gorgeous breakfast cake/dessert! DH wanted blueberries last night so I made for dessert and we topped with a little cool whip - it was also made a great breakfast this morning without the cool whip. I used half splenda to cut a few calories and it worked out beautifully. I used a dark coated 9x9 pan and it was perfectly done in 50 minutes.

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Brooke the Cook in WI March 21, 2009
Blueberry Muffin Cake