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My sister-in-law made this coffee cake with the fresh blueberries we picked while our families were vacationing at her cottage one summer. I've used frozen berries at home with wonderful results. Each time I bake this treat, we're reminded of fun times.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutritional Facts 1 serving (1 piece) equals 344 calories, 11 g fat (7 g saturated fat), 55 mg cholesterol, 414 mg sodium, 57 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Blueberry Streusel Coffee Cake in Best of Country Breads , p28
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Reviewed on Apr. 12, 2012 by streuselmuffins4u2
I have not made this cake and I am sure it is great. I have a tip I would like to share. Put the frozen blueberries in a bowl with a tablespoon or so of flour and stir to cover all of the berries. Let the bowl sit in the freezer while you are putting the rest of the cake together and put the blueberries in last. This will keep the batter from turning blue. I do this everytime I make muffins and it works like a charm.
Reviewed on Nov. 05, 2011 by katie3908
Everybody I have made it for loves it!
Reviewed on Feb. 27, 2011 by lizza5752
Extremely easy and great for people who don't care for nuts. Took longer to bake in my oven than recipe stated, but it didn't over-brown. Will definately make it again! ps - best to freeze berries ahead of time so they don't break down during the mixing.
Reviewed on May. 29, 2010 by likestobake
I used blackberries instead of the blueberries and it was delicious.
Reviewed on May. 22, 2010 by cde7180
This was delicious!!! And simple to make!
Reviewed on May. 04, 2010 by wink888
I would like to read the reviews but they won't let me click on them....what's wrong?
Reviewed on Apr. 21, 2010 by KScales
We're sorry for any confusion with this recipe. The recipe shown here now is correct, including the 4 teaspoons of baking powder.This recipe is more of a coffee cake than bread. The recipe description will be updated soon to reflect that.Taste of Home Test Kitchen
We're sorry for any confusion with this recipe. The recipe shown here now is correct, including the 4 teaspoons of baking powder.
This recipe is more of a coffee cake than bread. The recipe description will be updated soon to reflect that.
Taste of Home Test Kitchen
Reviewed on Apr. 06, 2010 by sway
I would like to make this but I amm a little confused. ( Nothing new I am confused most of the time. Is this bread or coffee cake? Questions about this recipe ???????????????? What do the (x2) by everything meanI? Is this bread or coffee cake? I am also confused about the baking powder. 2 Tablespoons and 6 teaspoons are the same, but 4 teaspoons is less. How much do I use? One of the reviews says the strusel is hard, do you think it might have been over cooked? I really want to make this, but I want good results. Ruins my day when I nake something that is a "BIG MESS" and I waste ingredients. Thanks for your help.
I would like to make this but I amm a little confused. ( Nothing new I am confused most of the time. Is this bread or coffee cake?
Questions about this recipe ????????????????
What do the (x2) by everything meanI? Is this bread or coffee cake? I am also confused about the baking powder. 2 Tablespoons and 6 teaspoons are the same, but 4 teaspoons is less. How much do I use? One of the reviews says the strusel is hard, do you think it might have been over cooked? I really want to make this, but I want good results. Ruins my day when I nake something that is a "BIG MESS" and I waste ingredients.
Thanks for your help.
Reviewed on Apr. 06, 2010 by jazzsherrie
I really liked the flavor and texture of this cake. I did have to bake it quite a bit longer to get it to cook all the way through...putting foil over the top so it wouldn't get too dark. Turned out yummy for Easter brunch!
Reviewed on Apr. 03, 2010 by Marian C Brown
The streusel topping on this was very crunchy and extremely sweet; too sweet for me. The cake didn't make much of an impression either.
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