Blueberry Coffee Cake

I am guessing that this recipe should have said 1 1/2 cups Frozen Blueberries - Thawed. I still lowered the heat (350) and baked for 40 minutes.

Very good recipe. Love it because there is no butter or too much oils. However I made few changes. I used two eggs, 1/3 cup of milk and only 2 tsp of baking powder. I think 4 tsp of baking powder is too much. You will feel the after taste. I LOVE IT !!!! Thank you so much

I was concerned about the batter being so thick (it's almost the consistency of biscuit dough!), but I followed the recipe exactly--without changing any of the ingredients or adding milk. I stuck to using frozen blueberries (organic) and it turned out great! There was no ''mushiness". I baked it until a knife inserted in the thickest parts came out clean and dry. This coffee cake makes a beautiful presentation on the cake stand. It's SO yummy and full of berries! I don't understand why some would think it was bland unless their blueberries were tasteless or bitter. Berries shine in this recipe. Five stars!

This is a basic low fat low sugar recipe. So flavor is something it lack. I have big sweet blurberries and this is what I chose to make. I read many reviews and made these changes. For health reasons I used gluten free flour, almond milk and Truvia baking blend sweetener. I added a tsp of vanilla and 1/2 tsp of lemon extract, zest of a lemon and half its juice. I was about to grab the fat free plain yogurt when I saw the yogurt parfait hubby got me from Mcdonalds. I used that which had vanilla yogurt and a few berries. I used pecans as it was the only nut on hand. I made a glaze with the other half of lemon juice and powdered sugar. This was the first time I used my springform pan! I couldnt get the sides of it after the cake was done. Luckily I dumped it out and it stayed in one piece. This baked in exactly 30 minutes, completely cooked through. This was a good cake but even with the flavor additions and glaze it still wasnt sweet. But it isnt birthday cake its coffee cake. This is a basic recipe, adjust to your taste! If you want a sweet cake add more sugar, plain and simple. I think this was much better at room temperature.

IMO this recipe lacks flavor as a coffee cake.  First, I made three small changes.  I used a non-fat blueberry yogurt rather than just plain.  I thought, why not, it will add some more blue berry flavor.  Second, I used fresh blueberries because several comments said it was 'mushy' in the middle.  Well, frozen blueberries will do that.  Third, I added a 1/4 tsp of fresh lemon zest.The blueberries performed perfectly insofar as they did not dissolve into the cake but rather they cooked and stayed somewhat whole.  Three problems though, and may be a more experienced cook can fix these.  First, the cake portion of the recipe is just too bland and a bit too dense.  Perhaps too using frozen BB would have yielded more sugar.   Next the batter was heavy which made cooking it evenly problematic.  Lastly, the topping was totally uninspiring.  This could have been kicked-up by a cinnamon crumb drizzle or even a white icing.  The almonds added very little.  And the turbinado sugar did not add enough sweetness.All-in-all, not delicious. 

A very good recipe and no overly sweet. I used greek yogurt and the dough was very thick so next time I will either use regular yogurt or use 1/3 cup yogurt and enough milk to make a 1/2 cup.

Made this for our breakfast, wonderful! Made a small change, didn't have yogurt, used 4 oz of cream cheese. Added a splash more of milk like a previous poster. Hubby says, KEEPER!

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 ;-).

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.

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!

This was delicious. Mine also took more like 45 minutes to bake. I used half white and half whole wheat pastry flour, came great!

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!

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.

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.

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.

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.

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.

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.

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.

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 !!!!