107 Reviews

I've made this twice. Both time I substituted blackberries for blueberries (because that's what we have growing right now). It is definitely important to cream the butter and sugar for a few minutes! The first time I just hand mixed them together for about a minute. The cake came out dry. The second time I made it I used a hand-held mixer and creamed the butter and sugar for about 4 minutes. The cake turned out much lighter and was not as dry. I also added some orange zest, which added a nice complementary flavor. I made this in a bundt pan. I added about half the batter, then the struesal topping, and then the remaining batter. Delicious! I will make this again.

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ShaGun June 20, 2012

This was sooo good!! I used a bundt pan sprayed lightly with Pam and dusted with flour. It came out so pretty, I did dust some powder sugar on top. Since I used this pan the (scrumptous) topping was on the bottom, next time I may put the topping in first. Thank you for posting, This is a keeper!

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kimb1048 February 17, 2011

Great coffee cake! To bake it for my family in a 13 x 9 pan, I increased all ingredients by 1 1/2, and I added a splash of vanilla & almond to the batter. It baked at 375 for about 40 min.

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MicheleE January 17, 2010

Okay, I used this recipe but I added just a few things to make it better and WOW this coffee cake is TO DIE FOR. 1. skipped the extra tablespoons of milk and used 3 tablespoons sour cream 2. used 1/2 cup sugar and 1/3 cup brown sugar/organic turbine sugar instead of 3/4 cup sugar 3. Added 1 teaspoon vanilla, 2 teaspoons of cinnamon and a pinch of nutmeg to the batter

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laurenboyer12 February 05, 2014

Very good! We use a lot of natural sweeteners, so I substituted 2/3 c. of pure maple sugar for 3/4 c. of sugar, otherwise followed the recipe the same. Turned out great. Thanks for sharing!

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clintcrystalella May 11, 2011

I loved this! Made as written, down to the springform pan. I now have a strawberry & a blueberry coffee cake recipe. No need to look any further! I was worried because my batter come out so thick but it turned out beautiful. Mine took 1 hour to bake.

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madetobemagic71 January 28, 2011

Great coffecake :) Notes, I added 1 tsp vanilla to the batter, next time, I might add 1 cup sugar, instead of 3/4 cup, if blueberries are not naturally sweet. Topping was awesome, loved the smell and the crunchiness. My cake took 40 mins, if I had left it a couple mins longer it would've burnt the topping. I do recommend to check at the 40 mins mark. Thank you Katie

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Cristina Barry August 08, 2007

This is my go-to. Multiply everything times 1.5 and throw in a 13x9 for 35ish minutes. Thank you!

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mudjeeper August 02, 2015

I have made this a few times now. (I have one in the oven right now). It is sooooo yummy. Family and friends always gobble it right up. I add a little bit of vanilla extract to it and also a little bit more milk than it calls for. The batter always seems a little thick. Overall it is a wonderful recipe.

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kermielou25 July 01, 2011

This was a surprising light and fluffy cake! I took a risk with this instead of my usual muffins to clear out two punnets of blueberries in my fridge and it turned out wonderful! Because of what some of the other reviewers wrote I didn't cut down the sugar (as I normally would) and it wasn't to sweet. My kids loved this and can't wait to have more of it for breakfast tomorrow. Only downside was that my strussel/ topping didn't quite turn out as it was supposed to. It was pasty instead of crumbly. Did I add too much butter?

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sueannewu November 08, 2015
Tons of Blueberry Coffee Cake