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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!
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".
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
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
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)