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.
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.
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.
This is a very delicious coffee cake. I used raspberries from my garden. Will make again for sure.
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.
The perfect coffee cake. Thanks for posting!
Delicious and easy. Thank you!
It was super easy to make and it is my new favorite treat.
This was very easy and very tasty.
AWESOME, AWESOME, AWESOME. We almost ate the whole thing between 6 of us.