Like other reviewers, this cake ended up raw in the middle for me, although it appeared picture-perfect out of the oven. I baked for the stated (longer) time, and although my toothpick did not come out dry, at the time, I attributed it to the blueberries and juices surrounding them, because the outside of the coffee cake was starting to get dark brown.
Blueberry Coffee Cake
txjamie Posted: 02/14/13
kholland80 Posted: 07/21/13
I have made this twice now and my family really likes it. Reading the other reviews I cooked it at 350 degrees for 40 minutes (not convection). It cooked perfectly in a glass pie plate and didn't over brown the top. The only changes I made was instead of vanilla I added almond extract as It helps the almond topping and I made mine with 1/2 whole wheat. No excuse to use frozen blueberries in the summer so I used fresh blueberries which do not break down like the frozen do and likely helped from getting the batter too wet. I'll probably add lemon rind next time as lemon and blueberries go well together too.
nholley73 Posted: 01/05/13
I just made this but I used Organic Whole Wheat Pastry Flour and I used Sophie Yogurt (the BEST Yogurt on the Market today!!! ) greek fat free Anyway, this is EXCELLENT !!!!
maxie1410 Posted: 02/13/13
Similar to buckshowalter my cake was not cooked in the middle despite a lot of extra cooking time. It was a pity because it looked fantastic coming out of the oven! I am at altitude so this may have been a factor.
Stephensdl Posted: 02/18/13
Like others, the bake time was much longer (45min). I did like the cake though and will try it again at a lower temp and for a longer duration. I am at a higher altitude but usually reduce baking time. This was not the case with this recipe.
galove Posted: 03/18/13
I have made this recipe several times. I changed it up the second time and used vanilla yogurt instead of plain, fresh raspberries and added 1/2 teaspoon almond extract. My family loved it.
buckshowalter Posted: 02/09/13
Baking time much longer than listed. Center remained raw while outside ring and top was well done, maybe lower temp and longer time to bake? Recipe in magazine failed to list pan type/size. I have doubts that this recipe was tested thoroughly.
Shibalover Posted: 01/22/14
Delicious and lovely to look at. I used fresh blueberries and regular sugar, as I didn't have turbinado on hand. Thanks for the recipe, will make again!
NiecyBee Posted: 01/24/14
I made this for a work breakfast and for my family visiting during the holidays. Everyone loved it and I had so many requests for the recipe.
EmilyJayne Posted: 08/20/13
I used chia gel in place of two of the tablespoons of oil, went with half whole-wheat flour, fresh blueberries and blueberry Greek yogurt, It seemed a little dry so I added a splash more milk and it turned out great! I also used a ten inch spring-form pan and it was done in 30 minutes. It is quite delicious!
steponme Posted: 06/07/14
Came out perfect. The only thing I changed was adding 1/2 all purpose flour and 1/2 whole wheat pastry flour (as another reviewer did). I like the crunchy topping combination of the almonds and turbinado sugar, gives it a nice texture. While the coffee cake didn't knock my socks off, it's a good solid recipe as my rating states and it's also low in calories and fat. FYI: Did the nutrition info. per serving on it, since So. Living rarely does with their recipes: 203 cal., 33 carbs., 6 grams fat, 5 grams protein, 354 grams sodium, 13 grams sugar. The slices are a bit large so, with half a serving you'll have an even lower calorie snack ;-).
Bethlyleshowell Posted: 06/30/13
Yummy! To Buckshowalter - the recipe did specify using a 9-inch springform pan. I only have a 10-inch so I used it and my coffee cake came out perfectly cooked in the middle (I did cook it about four to five minutes longer than the recipe stated). This is a very easy and delicious recipe.
candpan Posted: 11/17/13
This was delicious. Mine also took more like 45 minutes to bake. I used half white and half whole wheat pastry flour, came great!