Blueberry Coffee Cake

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It was delicious and easy to make. My husband love it! and I will make it again; this recipe is one of my favorites now. Tanks for such an easy and yummy recipe.

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I rarely do reviews, but I had to on this one. It turned out wonderful - so moist. And knowing it has at least some whole wheat flour in it makes it that much better. You have to try it.

Mine also came out slightly underdone in the very middle, but I'll try letting it go a bit longer next time. Even if that doesn't work though, it's still more than worth it.

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I've had better blueberry coffee cakes. Mine was actually underdone in the center of the cake despite several toothpicks coming out clean after 35 minutes in the oven. There was a three inch square in the center of the cake that didn't cook thoroughly for some reason. Heeding another reviewer's warning about the cake being underdone, I tested it with several toothpicks just to make sure it was cooked. I took it out of the oven to cool and when I went back to check on it, the center had fallen.

The edge pieces were pretty good, but I definitely won't be making this again.

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I followed the recipe almost exactly except for 2 things & it still came out really well. I substituted blueberry yogurt for the plain as that's what I had on hand. I also used regular wheat flour & bread flour in place of the all-purpose. The flavor is great, the cake came out nice & moist and just a little sweet. It's very light & you don't feel like a tub after you eat it.

I will make this coffee cake again, but next time I will add more blueberries, leave out the nuts (my husband doesn't like and I would either use less of the wheat flour or use wheat bread flour. You get a slight "grittiness" from the regular wheat flour. I use to eating healthly foods so it doesn't really bother me. If you're used to processed & fast food you may not like that texture.

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Very moist and tender crumb (thank you whole wheat pastry flour. My family ate it up and loved it! Will make over and over again. The fat free yogurt really keeps the cake moist. Added extra walnuts and cinnamon than called for the recipe and it was a success. This is a great "base" recipe to add your own twists like switching up the fruit and nuts. Must TRY!!!

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I made this for my husband for his birthday breakfast. It was moist and delicious! I used vanilla yogurt instead of plain because that is what we had and frozen blueberries that were only partly thawed. I also toasted the walnuts before adding them. I think the key to keeping it moist is to be careful not to over stir once you add the flour combo and to make sure you use WW Pastry flour not plain WW flour. Will definitely make again.

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I made this for a dinner party and it got rave reviews. You cannot tell it is a healthier recipe. Moist, delicious, and easy!

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We all love it! It is moist and has a nice substantial feel to it--not too sweet. We added extra blueberries and also mixed a little bit of oatmeal on top which added a nice texture. This is delicious and we will surely make it again. It was not at all hard to make. In fact, my 10 year old did most the work and it pulled together in a snap--was in the oven within 15 minutes!

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Great blueberry coffee cake and healthy too. The changes I made were: I used a 1/4 cup of brown sugar and 1/4 cup of splenda. I used egg beaters instead of real eggs (this lowered the fat content, also added 1 TBL of lemon juice. Used unbleached flour, but will try it next time with soy flour (to lower the carb. content. My kids helped me finish this coffee cake in just 2 days.

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I Love Blueberry Coffee Cake, and this healthier version is amazing! After making it the first time, I added extra blueberries the next time and ever time after that. I will make this recipe over and over again!!!! GO ELLIE!