Blueberry Coffee Cake
Show: Healthy Appetite with Ellie Krieger
Episode: Tricks of the Trade
Rate This RecipeRead users' reviews (111)
- Recipe categories: Dairy, Grains, Fruit, Blueberry, Eggs, Nuts,
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Average Rating:
Total Reviews: 111
Showing 31-40 of 111
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By katiefarmand_12...
Orlandof, 48
on March 29, 2010
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I have to say I'm very impressed with this cake. Here are the slight changes I made: I subbed reduced-fat sour cream for the yogurt (didn't have it on hand, I increased the blueberries by about 1/4 cup, and I baked it in a 9-inch round cake pan for 33 minutes. Otherwise, I followed the recipe exactly, and it turned out beautifully. Moist and flavorful, and not too dense with the WW flour (I used regular, not pastry flour. I did cream the butter, oil, and br. sugar for a good 5 minutes, which helps w/ the texture. I recommend this very highly!
By sunset628
Foothill Ranch, CA
on February 11, 2010
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So delicious. I used whole wheat flour and it was perfect.
By heathee19
Minneapolis, MN
on February 02, 2010
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The cake is the perfect balance of sweet and fruity. I will defnitely make this again. I used whole wheat flour and it was just fine. I think a key is to make sure that you beat the brown sugar, butter and oil until it is fluffy, which took a little while. And even better my husband had no clue it was semi-healthy and loved it!
By Christine322
Gloucester, VA
on January 19, 2010
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Will definitely make again. I used regular whole wheat flour since I couldn't find whole wheat pastry flour, and it came out great. Plenty of sugar, without being too sweet, and plenty of nuts. A serving size as stated was satisfying to me and it felt like a splurge although it was only 210 calories.
By piper_12485269
Bothell, 87
on December 26, 2009
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I loved this recipe. It was very easy to throw together on Christmas morning when I decided to whip something up at the last minute I used regular flour, but am going to buy Whole Wheat for the next batch. I also used frozen rhubarb because I was out of Blueberries. I baked it a bit longer than noted in the recipe to ensure the center was done. I left in the pan to cool and serve.... so I had no issue with the middle falling. I think some people don't think things through and take it out too early! This is definately a "keeper" recipe.
By sophielaurenzi_...
memphis, 82
on December 24, 2009
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those was the first words that came out of my mouth! it was SOOOOOO GOOOOD!!! so moist and nutty (because i doubled the amount to walnuts and fabulous! thank you ellie!
By cacrecy_4487517
Fairfield, CA
on December 17, 2009
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This was a fabulous cake. very moist and not too sweet. It is easy to make and very pretty also
By chicky024_12289940
Swarthmore, 78
on November 05, 2009
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This was so good! I threw in almost a whole container of blueberry and it was fine. Definitely a keeper.
By laura.binkley_1...
Fort Worth, 83
on November 01, 2009
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Thanks Ellie for another fabulous recipe. I made this coffee cake last night and my husband and I enjoyed for breakfast this morning. Even for my husband who hates anything healthy said it doesn't taste healthy. I wish I would have finely chopped my walnuts, but instead I just purchased chopped walnuts at the store. Other than that, it was fabulous. Will definitely make again!
By bomscot_12219197
Elgin, 52
on October 11, 2009
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My husband loved it. This was my first time using whole wheat flour pastry (which I purchased just for this cake and have to admit it was really good! It was not too fluffy or too dense or too sweet. The brown sugar and the blueberries really shined through on this recipe. Definitely a remake. I think I am going to add a touch more cinnamon though.