I made this today with frozen blueberrys, it was out of site, THIS IS A KEEPER IN MY HOUSE. 5 stars here...
Amazing! Used walnuts instead of pecans. This is exactly what I was craving and a great way to use seasonal fruit. Thank you!
YUM! I've made many a coffee cake in my day, and this one is delish. I was a dummy and tried to make it in a cake pan. Overflow! I added a little vanilla to the recipe, which besides the overflow (my fault) it is fantastic!
good coffee cake. I followed the recipe except used splenda for white and brown sugar.I will make this again using reg sugar.
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!!
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.
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.
This was a very good coffee cake. Moist and yummy. Thanks for posting.
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
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!