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.
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!
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.
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!
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.
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
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
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.
Really good. I made with my gluten-free flour blend and you'd never know the difference. I used a 9" cake pan and it worked fine. While I loved the topping, I think it could be cut back on - probably less brown sugar.
This is the best coffee cake i have ever had . I did however notice that when creaming the sugar it was crumbly not creamy so I added 1/2 cup of butter instead and added an additional 3 Tlb of milk . And with the topping i added 2 Tlb extra of flour to make more dry and crumbly. I did notice that my cake was done in 40 min in a gas oven . And the cake was very moist £ loved it!!! Its a keeper oh creamed the butter for 5 min enjoy