This is a very good Coffee Cake. I just added 1 tsp of almond extract to the cake, and in the topping I used 3/4 cup brown sugar, a little more flour, and a little oatmeal to make it crumbly. Will make it again for sure.
Wow this cake was great it looked great and tasted great! I did a lot of little changes however. I used self rising flour (all i had) but still put salt and baking powder in. I only used 1 cup of blueberries (per husbands request). Then in the topping I added about 1/2 tsp of cinnamon. Then finally in glaze I used 1/2 tsp almond extract and with a little extra milk! Baked in 8 in. square for about 40 min! Thanks for posting!
I used white whole wheat flour as I ran out of regular white flour!(How can it be, I don't know...) But I creamed the butter with sugar by the time I realized it so I took a chance. Then, I misread the directions and I baked it in the round 9 inch pan... Well, it still came out good - I had to bake it 40 minutes or so, however.
Lovely, moist, simple, delicious blueberry cake. I skipped the topping per the other reviews, and it's great! I might add some lemon zest next time, since I love lemon with blueberry, but it's great just this way. Thanks for posting it!
5 stars for chock-full-of-blueberry goodness! However, next time I definitely will not use the glaze (step 11). The addition of the glaze made it WAY too sweet and rich - I think it would have been just perfect without. I needed 35 minutes in my oven for doneness.
theresa, made your blueberry coffee cake today,it turn out really well.the topping was just a little to sweet for me,i think next time that i make it( which i will!!!) that i'm going to just use 3/4 cup of brown sugar in the topping.but,other than that i'm not going to change a thing.my son really liked it.thank you again.