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Count me in as a fan of this recipe. Like another reviewer noted, it's got a few more steps and left the kitchen a mess, but the taste and attractiveness is worth it. Heed the directions to let cool on a wire rack for 30 minutes. I tried turning over to the streusel side a bit sooner than that, and one side fell apart a little. It still looked good when sliced and certainly didn't affect taste, but I could have kicked myself for being so impatient. Next time I'll know better. The best blueberry coffee cake I've eaten!

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ladyfingers September 21, 2011

This is a FABULOUS coffee cake!! So glad I made it. Was looking for a yummy cake that I could use up tasty local New England blueberries and this cake was a great recipe to stumble upon. It's definitely top notch A+. I did though increase the amount of blueberries slightly as well as increasing the lemon peel (approximately used the peel from 2 1/2 - 3 lemons), and used walnuts instead of pecans because that's what I had on hand. No wonder it won a state fair ribbon. Thank you TXOLDHAM for another great addition to my "Keeper File".

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ForeverMama August 20, 2013

Definitely deserved a blue ribbon......and even tho requires more steps than a lot of cakes the end result pays off. Some more lemon zest for us but otherwise wonderful

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waynejohn1234 October 12, 2011

Just made this and it turned out fabulous, buttery rich and oh so moist, I increased the lemon zest to 2 tablespoons and also the blueberries to 1-1/2 cups, the streusel is out of this world, thank you for posted this great recipe Tx! this was made for KK's Strawberry patch tag game

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Kittencal@recipezazz May 03, 2010

Absolutely delicious! This recipe is a little more complicated than most coffeecake recipes I've seen, but worth every bite. Super moist too! I will definitely make this one again. Thanks for the recipe :0)

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SemiSweetooth June 11, 2009
Best of Show Blueberry Sour Cream Coffee Cake