107 Reviews

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.

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ebburtis June 14, 2015

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

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mhoeff1 June 01, 2015

This was sooooooooo good! The only change I made was to add a teaspoon of vanilla. I used fresh blueberries. The cake was moist and the topping is the bomb!

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Your Gourmet Girlfriend November 03, 2014

A new favorite. Easy to make and very tasty, does take longer to bake. Did not add pecans. Granddaughter allergic

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barbpaul July 27, 2014

Fantastic!

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cmalt189 November 03, 2013

Fantastic coffee cake!!! Light and fluffy and just plain good. Easily converted to gluten free using my favorite gluten free flour - Gluten Free Mama's Almond Blend. Thanks for posting Katie!

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LARavenscroft July 27, 2013

My kids are loving this coffee cake! It is moist and delicious. The only change I made was to add a splash of vanilla. I also didn't think it needed the extra dusting of powdered sugar; it was delicious on its own. This would be a great coffee cake to take to a breakfast or brunch as it is pretty as well as delicious!

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Bobbin June 18, 2013

I made this today with frozen blueberrys, it was out of site, THIS IS A KEEPER IN MY HOUSE. 5 stars here...

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soupcake October 20, 2012
Tons of Blueberry Coffee Cake