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
Comments and Reviews 1-6 of 6
txjamie Posted: 02/14/13
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.