Blueberry Coffeecake with Almond Streusel

After reading all the praise heaped on this cake, I was sure I had a winner. I followed the instructions to the letter, down to heeding the advice about using a light colored pan. I used a one-time use aluminum foil pan. I wished I had used my usual dark metal pan, because the bottom of the cake turned out a little pale and soggy, even though the top was nicely brown. I had a little trouble unmolding it because of the soggy bottom. For me, this cake was also too sweet, and I was not keen on this particular streusel, again too sweet, and not crunchy enough. My husband and other guests liked it, but I doubt I’ll be making this cake again.

I made this for a luncheon for women business owners, and everyone loved it, and requested the recipe.  Made it exactly as written, and it was perfect.  There were no leftovers to bring home.

I used an 8" square glass dish and baked it for 50 minutes.  It was perfect.  The only other minor sub was I used slivered almonds instead of sliced.  The family is eating it up quickly so that can only mean I'm not the only one who thinks this is delicious.  Portion sizes are impossibly small.  Will make this often during blueberry season.  Will also try to sub some other berries and see how that turns out.  The cake part is perfection.  I didn't find it too lemony at all.

This was wonderful - however, I used fresh rhubarb and toasted pecan pieces instead of blueberries and sliced almonds.  I also baked in a 9" springform pan since I don't have a 9x9 square - it worked nicely - and I was right that it would have overflowed an 8x8 pan.  Enjoy!  I was skeptical about the lemon with the rhubarb but it was a nice compliment.

Really fluffy with great flavor!

I made this gluten-free and I used coconut oil instead of butter for the cake part and instead of buttermilk I made a concoction of homemade plain keffir, sour cream and heavy whipping cream.  This concoction bubbled up like yeast and really gave this cake some lift and moisture.  Overall the cake turned out fantastic and had a wonderful texture and taste.  It's a keeper.

I'm not much of a baker, but when berries are in season, I try to make at least one or two recipes including them. This was an easy and very delicious coffeecake; in fact, my husband said I had spoiled him by sending pieces of it in his lunch for a week. I have frozen nearly a gallon freezer bag full of them and plan to use them in this recipe all winter long.

I made this for my family and we all really enjoyed. I did not find the lemon to be overpowering at all and in fact did not even taste lemon concretely when eating it. The blueberries are what hit you, and it is delicious!

Excellent coffee cake, moist and flavorful. We have made it several times in the last few weeks to utilize all the fresh blueberries in season right now. I don't agree with the 25 minute "hands on", it is more labor intensive than that, but it is worth it. Minor changes we made is to increase the cinnamon to 1/2 teaspoon and increase the lemon juice to 2 tablespoons. Used a glass baking pan and baked maybe 5 - 10 minutes more than the recipe calls for. We did allow it too cool 20-30 minutes since glass holds heat longer than metal. Flipping it out of the baking dish on to the wire rack worked great by allowing it to cool longer. Will make again and again.

I wasn’t sure I wanted to try yet another blueberry cake recipe since I already have a favorite, however, this just had to be added! This light flavorful cake is bursting with blueberries – yum! Next time I will omit a teaspoon of the lemon zest, as we felt it overpowered the cake.

I also used lowfat buttermilk, and for 2T of the butter required, I used Smart Balance. This turned out delicious! I fell asleep while it was baking and it was in there for 25 extra minutes. I was sure I had burned it, but it was perfect (although a little "extra golden"). This might have had to do with the fact that my blueberries were frozen. If you find good quality, plump frozen blueberries, I would say you could use those just as well as fresh.

Fantastic coffee cake. I took it to work this morning, and everyone loved it. I used low fat buttermilk instead of fat free and baked in a square glass dish. Didn't really take any extra time to finish baking. It's a little bit of a pain to make - you end up with lots of dirty bowls - but worth the effort!

Universally well received. VERY good. k very easy. Confession: I did have to use low fat buttermilk rather than non fat as non fat not available at my store. I cannot wait to make this again. Yum

Amazing! I made it for a picnic and everyone asked for the recipe. It's a keeper.

I didn't have a light square baking dish, so just made this in a regular 9x13 pan and it turned out perfectly after 45 minutes. Absolutely delicious! for step by step photos, check out my post at: http://www.icancookthat.org/2014/05/blueberry-coffeecake-with-almond-streusel.html

Baked in a glass square baking dish. Took 55 to 60 min, to cook through and it came out looking like the picture. Tastes great. Bringing to next potluck.

Wow, this is good. I skipped the almonds (don't like them) and used frozen blueberries. It came out perfectly - fluffy, moist and delicious. Love the hint of lemon.