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Blueberry Coffee Cake Recipe

Blueberry Coffee Cake

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (111)

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Average Rating:

Total Reviews: 111

Showing 61-70 of 111

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  • on February 22, 2009

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    I made this recipe because of the overwhelming good reviews it has received. Ellie's recipes have never disappointed me either. This one is no exception. I used frozen berries (thawed and drained from juices. I also modified the recipe and used Splenda instead of regular sugar. It tastes wonderful...especially served warm. Thanks for the recipe Ellie!

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  • on February 17, 2009

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    I have to agree with Gail from New York, 1 piece is not enough! I used fresh blueberries but doubled the amount based on other reviews and just because we love blueberries. I'm glad I did because I think it would have been dry otherwise. Added some lemon zest to the blueberry layer and this one is a keeper! Next time, I'll skip the walnuts and but thats just a personal preference. Thanks Ellie!!

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  • on February 16, 2009

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    The only complaint I have about this recipe is the part about cutting into 2" squares - I did that, and then I went back for a second one! I love the texture, and it's not too sweet, but definitely satisfying. This one's going to be a regular.

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  • on February 15, 2009

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    My husband and I followed this recipe to the letter. The batter was very hard to manage while spreading in the pan. Although the ingredients seemed like the cake would be light, fluffy, & delish, we found it to be dense , gritty taste, and not much flavor.

    SallyB
    Indio, CA

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  • on February 14, 2009

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    This recipe was true to all of the previous reviews! What a great mid-morning snack along with coffee for a rainy day. The only substitution I used was Splenda Sugar Blend. Plus I added a extra 1/2 cup of blueberries and walnuts to the recipe. A definite keeper!

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  • on February 14, 2009

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    This is a very moist and tender coffe cake. My kids finished it in two days so I made it again.

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  • on February 11, 2009

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    I love this coffee cake. It was very moist and delicious. I made two little changes because I didn't have the ingredients called for in the recipe. First, I used whole wheat flour instead of whole wheat pastry flour and second, I substituted hazelnuts for walnuts. Maybe the next time I make the recipe I will add a bit more sugar - 1 or 2 more tablespoons and a bit more cinnamon. The cooking time was spot on - 35 minutes. I used frozen blueberries and that worked out beautifully. Will be making this one again!

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  • on February 09, 2009

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    I made this for my colleagues at the office and they raved about it. I threw in some extra blueberries, used regular yogurt and doubled the cinnamon. About a tablespoon of turbinado sugar sprnkled on top give it extra sparkle and crunch.The aroma while it bakes is simply wonderful. This will definitely become one of my favorite recipes.

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  • on February 08, 2009

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    We added a bit of lemon zest and orange zest to this recipe, loved it. One trick to spreading the lumpy batter that you spoon over the blueberries is to lightly wet the back of your spoon before spreading, it really helps. We used frozen blueberries and needed to cook the recipe an additional 15 minutes.

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  • on February 07, 2009

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    My husband made this this morning for us. He did a little complaining about how long it took him & he said it better be worth it. Well, it definatly is. We ate over half of it. Next time, we'll add more blueberries. Used reduced fat sour cream instead of the yogurt & applesauce instead of the oil.

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