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good coffee cake. I followed the recipe except used splenda for white and brown sugar.I will make this again using reg sugar.

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Chef 1086570 pigpurple June 25, 2012

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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Niteflyer May 30, 2012

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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UTVolsFan January 21, 2012

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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Lab Lover December 20, 2011

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

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gwynn December 02, 2011

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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under12parsecs August 28, 2011

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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Karamia August 07, 2011

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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amelhybetry August 03, 2011

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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Marissa Genta Pineda July 10, 2011

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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Zeph's Wife March 20, 2011
Tons of Blueberry Coffee Cake