Blueberries and Cream Coffee Cake
This blueberry coffee cake is my go-to recipe for all of our holiday get-togethers because it's perfect for breakfast or dessert. It's easy to make, and it's the most delicious coffee cake I've ever had. —Susan Ober, Franconia, New Hampshire
Reviews
I thought this was great, not too sweet, and great for company
This is the perfect addition to brunch. Made this for a coffee date visit to my grandma, and it was just perfect. Will definitely put this recipe into rotation going forward for when we have guests over!
Wish I could give this another five stars. Make sure eggs and butter is at room temperature. Didn't vary from the recipe at all except I didn't use nuts. My whole family is facing over it.
We used fresh raspberries for our cake....and came out delicious. As others mentioned, this is a thick, dense, rich cake. It's flavorful and moist, and enjoyed by everyone who ate a slice! Love the brown sugar cinnamon swirl. We used a pretty bundt cake pan (with tulips), but honestly the cake stands by itself without a special pan.
Uh oh. Didn't work as well as I hoped. Under done though baked longer than recommended by 30 minutes. I'm guessing the following changes for next time: room temperature everything!, don't substitute Greek Yogurt for sour cream (might work, but not chancing it next time) and going to reduce the sugar: it's plenty sweet!
One of the BEST cakes ever! Agree with cutting back on the brown sugar.
This is a ten star coffee cake! Cut back on sugar Anne used half tsp. of salt as I use salt free butter. Couldn't find my pecans so used walnuts. It was a wonderful cake!
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This recipe is beyond amazing!! I loved making it and my family just loved it!!
Have made this recipe several times and is always a hit. Best with fresh blueberries. The addition of the chopped pecans only enhanced the flavor. When preparing the pan, make sure it is well greased and floured.