Blueberry Streusel Coffee Cake
Total TimePrep: 20 min. Bake: 35 min.
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Wish I would have read the review first. Got the recipe from a friend and when I went to put it in the pan I thought for sure I forgot a wet ingredient! It is baking now and my fingers are crossed as I didn’t get it spread all the way in my springform pan. I’m a Betty bandaid in the kitchen, not a Betty Crocker ??
A little dry and bland for me
Taste amazing. I doubled the recipe, used half the sugar as brown sugar and added a teaspoon of cinnamon to the cake. Be aware the batter is stiff and has to be pushed into pan like cookie dough but doesn't get dry.
I also used brown sugar and oatmeal in topping.
Absolutely Delish. I added 1/3 cup oatmeal to the topping. Wonderful recipe!
Everyone loved it and said I had to make it again. It was very easy to make. The next time, I will use brown sugar instead of white sugar for the streusel topping.
I added a teaspoon of vanilla extract to the cake batter and 1/2 teaspoon of Penzey's cinnamon to the streusel mixture. I also used brown sugar (1/4 cup of dark and 1/4 cup of light) instead of white sugar for the streusel. Just ate a piece. Delicious, but it needs to cool completely before cutting, otherwise it's very crumbly. I will make this again.
Very good. May double the topping next time. I also used brown sugar for the topping
I followed the recipe exactly as it is written. I was a little concerned as the batter was extremely thick; thick as cookie dough. It was difficult to spread in the pan. Despite this, the recipe turned out beautifully. The streusel had a perfect flavor and crunch. Loved it!