Tons of Blueberry Coffee Cake

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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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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I made this last nite and it was AWESOME!!!! I did double the batch and used a 9x13 dish. I too put in 1 & 1/2 teaspoon of vanilla which took it over the top!! It took mine about 45 minutes to bake. Family went nuts over this and it is definitely a keeper!! Thanks for the recipe!!

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looking forward to trying this again in the summertime with fresh blueberries - i added a teaspoon of vanilla extract and used a bundt pan but otherwise followed the recipe exactly.

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This was so good and easy to make! I used frozen blueberries right in the batter - it was very thick but it will turn out just fine. I didn't have a springform pan so I used a glass Pyrex pie pan and it took about 1 hour to bake. I lightly covered the top with aluminum foil halfway through when the topping was as brown as I wanted.

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This was a very good coffee cake. Moist and yummy. Thanks for posting.

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This had very nice flavor and I loved the topping. The only trouble I had was that even at 40 minutes, mine was already a bit more done than I prefer, so it was not very moist. Next time, I'll check it after 35 minutes

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Wow, this is so good! I love everything about it, the topping is perfect and browned up just the right amount. Mine baked for about 55 minutes. Can't wait to make this again and share with family and friends! Thank you for this keeper recipe, Katie!

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Warning!!! If using a Bundt pan, do not place crumble on the bottom of the pan, this turned into a hard, chewy carmalized coating stuck in there :( Even with that, everyone loved it

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This is awesome. I made it three times in three days! I used a ten inch spring form pan and the first time, it came out perfect at 45 minutes. The other times, I had to go 55 minutes and cover the crumb top with foil to keep it from burning. I used frozen berries and the first time I rinsed them off to get rid of ice crystals. I think that's what made for the shorter cooking time--along with using the 10 inch pan instead of a 9 inch pan.

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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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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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I thought it was very good. Took about 65 min. to cook. My topping got a little scorched so I had to remove part of it. Made it for my parents and they liked it.

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Excellent coffee cake. I increased the servings to 18 (used two eggs and a pint of blueberries) and made it in a 10 inch springform pan. It took just over an hour to bake. Smelled wonderful, tasted delicious.

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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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This is a very delicious coffee cake. I used raspberries from my garden. Will make again for sure.

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This is the best coffeecake I have ever made. It is simple, moist and full of the goodness of blueberries. I will be making this again and again. Thanks so much for a keeper.

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The perfect coffee cake. Thanks for posting!

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Delicious and easy. Thank you!

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It was super easy to make and it is my new favorite treat.

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