Blueberry Buttermilk Coffeecake

Because I've had a quart of buttermilk to make use of and have been making lots of "Buttermilk This and Thats," I've learned very quickly what an incredible, stark difference in moisture real, fresh buttermilk makes in batters! SO much better than using soured milk, or powdered buttermilk, and so much better than not being included at all (I offer the "Black Magic Cake" from this site as proof!) The crumb is soft, tender and moist, just as it is in this cake as well. This cake is not overly sweet, so I hope no reviewers will dock it for that - it is a coffeecake, after all, not a dessert cake, although for my tastes it's perfectly suited for dessert too! For those of you familiar with "Blueberry Buckle," either the butter or shortening version, this coffeecake is similar...but better because the cake is significantly more moist, fluffy and has a more delicate texture. The ingredients and preparation method are perfect as written, tho' those wanting more "spunk" could certainly add some cinnamon to the crumb topping, or swap out the blueberries for other berries, or even use a cinnamon swirl or fruit filling (peach sounds awesome to me)! The crumb topping is what it should be, somewhat crackly and buttery, not cloyingly sweet or greasy. This batter is so basic, and so good that I'll be including this recipe in my reference file. Once again I'm convinced that any batter-type recipe with buttermilk in its list of ingredients is worth giving a second glance to.

I haven't tried this recipe but in reading the reviews someone said the blueberries all sank to the bottom. To prevent this add the blueberries to the dry mixture and make sure they are well coated with the dry ingredients before adding the wet. This also works for raisins & nuts.

It's about time I rated this recipe because I have used it so much with great success. It's great just the way it is, but is also really easy to amend to your needs. I usually halve this recipe and bake it in an 8x8 inch glass pan with great success. The halved recipe also did well in a 9 inch springform pan IIRC. I halved the amount of baking powder in the original recipe in order to get rid of that metallic taste that comes with using too much. You could also try making baking powder using baking soda and cream of tartar which would also not leave a metallic taste. I have started adding a very small amount of cinnamon to the dry ingredients. I use 1/8 tsp when I make the full recipe. Just a tiny bit really adds something. I too added brown sugar instead of white to the topping, which made it look much better. I also like to use oil instead of butter which creates a cake that keeps very well, moist, and you don't have to spend time creaming it. for a lower fat cake I have tried substituting water for half the oil, but this made a slightly tougher cake. I might try applesauce sometime instead. I add the oil to the wet ingredients. whole wheat pastry flour mixed in with the white flour also worked quite well.

I thought the cake was very good. I took the suggestions from the other reviewers and went with the lemon flavoring instead of vanilla; used brown sugar for the topping and added 1 tsp each cinnamon and nutmeg to the topping. Makes a very large cake, and takes about an hour to bake. I will make this again, only if I have to feed a crowd. Thanks Tricia!

I made a half recipe in an 8x8 pan, baked for 55 minutes and had no problems with sinking blueberries. I took this to a birthday party and left with just my pan! It's very light and not too sweet. Side note: I mixed it all with a whisk, that may have helped.

I catered a PTA Board breakfast meeting last week and made this coffeecake, plus other coffeecakes, muffins, casseroles, etc. The Blueberry Buttermilk Coffeecake was a HUGE hit! There were no leftovers and 2 board members used their fingers to get the last crumbs from the pan. I only made 1 change to the recipe: I added 1 tsp cinnamon to the topping. I can't wait to try this coffeecake again with other fruit!

This is a great coffeecake, very moist and delicious! I made it with half blueberries, half blackberries, added 1 cup white chocolate chips... for the topping, I added a tsp cinnamon and a 1/2 cup chopped walnuts. It was a big hit at the office! Thanks!

This is truly a great cake. I baked it in a 10" x 15" jelly roll pan @ 350 for 1 hr. I doubled the topping using 2/3 c white sugar, 2/3 c brown sugar and 1 tbs cinnamon. I also used about 3c of berries sprinkled on top. The result was wonderful..EVERYONE LOVED IT!! I'm going to try peaches next time.

Delicious and plentiful! Easy to make, rises well, and disappears almost immediately! for the topping, I used brown sugar and added in cinnamon and nutmeg. Thanks for the recipe, it's a keeper!

This was one of the best coffeecakes I've had in a long time! It was sooooo moist and yummy! I used 2 cups of frozen raspberries insstead of blueberries. The possibilities are endless with this very versatile recipe. You could use just about any fruit, and also add nuts to the top. Thanks so much for the recipe, I can't wait to make it again!!!!!!!!

7.31.11 http://allrecipes.com/recipe/25965/blueberry-buttermilk-coffeecake/ Divine! :)'Was thinkg I didnt like blueberry muffins or coffeecakes,etc-since Id tried so many w only ok(to me)results-UNTIL NOW!Yu-uh-um!I made some minor changes out of necessity&reviews.Used 3/4c sugar&it was sweet enough.Used 3c blueberries.Blueberry bushes.:)'Didnt have buttermilk so I subbed plain nonfat yogurt.I had to add a little milk to it since I was short - 1 1/2c plain nonfat yogurt& 1/2c milk.'Used a 9.5x11.5 it took 65-70mins..Very good!Oh,as for the"blueberry issue."My batter was quite thick.'Thinkg the yogurt is responsible.Some berries were on the bottom,but I think it was due to the pourg of the batter in the pan more than their actually sinkg.I attemptd to flour-coat them,but since they were dry it didnt stick.Sooo, w the batter being so thick,the flour trick may not be so necessary or just work on slightly damp berries. 2.1.12'Tried with brown sugar&2c berries.Surprisingly,at least for the brownsugarlovin'girlthatIam,not as good&the extra c from try1 isnt too much.Also,tried 'em as muffins,25-30 min.What pretty muffins!'Only did6& the rest in a pan.Watch 'em closely.Since you cant see the batter due to the topping,its hard to see overbrowng.Still good though!OH,one more thing!Im using frozen homegrown(sweet)blueberries.'Dont thaw 'em or youll have purple batter&smushed berries! 11x14donein45.11x14 topg amt: -AR CUT- Note:Me:1 1/2c ff pln yo&1/2c sour,3c frozen bl.9.5x13.5 1hr10mi

In a word? WOW! I made this into jumbo muffins (an even dozen) and they're spectacular. Moist and flavorful. I incorporated a tsp of freshly grated lemon rind and used lemon extract in place of vanilla (since I adore the combo of lemon and blueberry) and substituted Splenda for half the sugar (to make them more diabetic friendly.) They rose up nice and high. I skipped the crumb topping, opting to merely give a shake of pearl sugar instead for sparkle. I'm sure it would be fabulous with the streusel, but this recipe is so good, it makes a delicious product all on its own without any adornment. Be aware that your product will not get overly brown on top, so don't keep baking, expecting that to happen - you'll end up with a dry cake. Coat the blueberries with some of the flour called for. It will keep the berries from sinking to the bottom. Also, wait until the very last second to gently fold in the blueberries to avoid having a purple-blue "smurf cake."

Great recipe. Even though the texture was light and moist, I was hoping for a slightly smaller crumb- still very yummy though. To make this spectacular, I made this in a 10x15 inch dish (still rose very high), and added 3 rows of cream cheese filling under the streusel (used 1/2 brown sugar and cinnamon for the struesel). For the cream cheese mixture, I combined an 8oz pkg of softened cream cheese w/ 2-3 Tbsp milk, 2 Tbsp sugar, and 1 egg. Everyone RAVED about it... will definitely make again.

You do not have to lower the amount of baking powder, you will end up with a flat cake if you do. The "metallic" taste you are referring to is poor quality baking powder. I would recommend you find one that does not contain aluminum, the Rumford brand is carried in almost all grocery stores and does not contain aluminum.

I typically cringe when I read reviews where the person has changed so many aspects I ask myself "why did this person review"? With that said, I did make this coffee cake only adding the zest of one lemon to the topping. This is a large coffee cake and without the added dimension of another flavor, the blueberries could have become repetitive and/or lost. But the basic recipe is good, you could also add a bit of orange zest to the topping too. But traditionally bakers do use lemon zest.

I had lots of fresh blueberries and exactly one cup of fresh buttermilk to use up so I came online in search of something to bake and found this wonderful recipe! I scaled this recipe in half for an 8X8 pan and added about 1/2 teaspoon of cinnamon to the crumb topping. In addition, I dusted the fresh blueberries with a little AP flour before gently folding it into the batter. I baked the cake for 60 minutes and it rose up perfectly. This coffeecake turned out terrific. The crumb topping is so tender and moist with a light "buttery" taste. The cake itself it also moist and delicious, but not overly sweet - just right! The coffeecake has a light, fluffy and delicate texture to it which I really like a lot! Most of the blueberries held up nicely in the cake, not sinking all the way to the bottom. This is very pretty when cut into squares showing the blueberries baked inside the cake. We all really enjoyed this! One of the best coffeecakes I've had in a long time. Next time I may even add some nuts to the crumb topping and bake the full recipe. This is definitely a recipe worth keeping for future use again! Thank you Bata for sharing this recipe with us.

Many things about this recipe that appeal to us and, for once, a cake that is not loaded with sugar but still tastes wonderful. Unfortunately, felt that it needed more flavoring hence lots of grated lemon rind (we love lemon). I definitely agree that there is absolutely no substitution for fresh buttermilk - for texture, taste and end result

This turned out to be good and moist. I can understand why some thought it may be a bit bland...I think it could have used some more blueberries.

The texture of this cake was wonderful. It was an instant hit with my family! I made it the first time with Blueberries and Nagoon Berries. Also made it for a family function using apples. Best coffee cake recipe I have ever made! THANK YOU!

This is an excellent twist to ordinary "blueberry muffins." I simply took this recipie and made muffins out of it. They disappeared the same day I made them..... So I am back again by popular demand of the family. Thanks so much for this wonderful recipie!!

Went to bake this the night before Mother's Day. At 10:30 pm my oven decided to go out on me! I didn't have choice but to cover the dish and refrigerate it until the next day. I was worried if it would work or not since my blueberries were frozen when I added them to the mixture. I baked this 13 hours after I mixed it up....AND it was wonderful. Not a thing lost by refrigerating this so long. It was enjoyed by all and went nicely with the Denver Omelet Pie from this site. Thanks BATA for sharing your recipe.

This coffee cake is moist and delicious. I used 2 cups of fresh raspberries, and as per other suggestions swapped brown sugar in the topping and added some cinnamon. MMMMMMM! So good I made another one for our neighbors with blueberries. With both cakes, I did have the problem with my berries sinking to the bottom. Overall, very pleased with this recipe.

I used brown sugar in the crumble topping, made a half recipe, and baked it in an 8 x 8 dish for 55 min. Otherwise all else was as is. It was very yummy! Between myself and my husband we polished it off in 2-3 days. He wanted me to instantly make another. We were eating it for desert, with the crumble topping, it was plenty sweet enough. The cake part came out just like my reduced fat muffin recipe from Joy of Cooking (in other words, it was good). It was not dry at all, nice and moist!

This cake looks impressive especially on cake platter with a glass cover - but I wish it had tasted as good as it looked. It was ok - not great. Ina Garten's sour cream coffee cake is much better.

I made this exactly according to directions, and while tasty it was lacking that certain something. I think next time I'll take reviewers' suggestions and add various spices such as cinnamon and nutmeg. It was good, very tasty, but could use some zest.

This is wonderful. I too used lemon instead of vanilla and brown sugar in place of white for the topping. Next time I will add cinnamon. The cake is HUGE. Thanks for sharing.

This is the absolute BEST blueberry coffeecake that I have ever made. I was bowled over by the flavor! I used turbinado sugar in the topping and baked the cake in a tube pan.

Delicious. I made this exactly according to the recipe, but baked it in two springform pans - one 8-inch and one 9-inch. We used one for a Sunday-morning birthday cake and got compliments from the neighbors on the other. I'll make this again.

I divided it in half to make in a 8X8 pan and it was a beautiful and elegant coffeecake. The batter was VERY thick. I thought I had overmixed it but the end result was perfectly textured. The blueberries drifted to 1/4 inch from the bottom in a layer, but I LOVED it that way. I used fresh frozen berries and followed the EXACT recipe. Dont use brown sugar in the topping! Use regular white sugar. It fits so well with the overall product's taste and brown sugar wouldn't look as pretty, nor taste as good!

This is the first coffee cake that I bake. It is also the first time I use buttermilk in a cake recipe. I was surprised by the texture of the cake. It was a little spongy. It gets much better if you eat it a day after. The good thing is that you can keep it for few days and it won't dry up since it is really moist. I doubled the streussel topping recipe and I would use cinnamon if I make it again. I think 60 minutes baking time is too long as the cake gets really brown. Over all my friends liked the taste so did I. It is different than the other cakes I have ever baked.

Very nice! I made half this recipe in an 8” square baking pan and baked for 50 minutes. I followed the recipe exactly, but I had intended to add some chopped pecans to the topping and forgot. I dusted my blueberries with flour before adding to the batter but most still sank to the bottom, but that could have been my berries, as some were pretty large. This was the perfect recipe to use up one cup of leftover buttermilk I had on hand. I’ll make this again with the pecans for a little added crunch and texture. Thanks for the recipe BATA!

Terrific recipe. I used 10x15 pan and doubled the topping substituting brown sugar for the white.

nice, not too-sweet coffee cake that was mile high! the real buttermilk is a must, don't ruin it with other milks or powdered buttermilk. i used frozen blueberries and rolled them in flour before adding. nice distribution of berries. Made again with strawberries using half brown\white sugars -outstanding!

I made it exactly as written and it was moist but not worth making again or wasting blueberries. I wouldn't bother trying to fix it. I only fix recipes that start out good and this one didn't. It could be 2 stars but I only gave it one because of all of the 5 stars that modified it to make it taste good.

I made this recipe as muffins and they were delicious. It made 12 jumbo sized muffins with a perfect amount of crumb topping. Highly recommend!

Very tasty! I made this using fresh strawberries instead of blueberries and it was devoured within a day or two! I definitely agree with other reviews, add brown sugar & cinnamon to crumb topping. Not a very sweet cake. Next time I make this, I may increase sugar to 1-1/2 cups.

Fantastic! Tender, moist cake and spectacular crumb topping, though it definitely needs cinnamon added to it. I follwed this recipe just as written and wouldn't change anything else though. Be sure to use the real deal buttermilk or you may be disappointed in the results. Substitutes will yield a substandard result. This recipe makes a lot so it's great for a crowd, and absolutely worth sharing.

It's a good coffeecake! To keep the blueberries from sinking to the bottom dust them with flour before putting them in the mixture.

This is absolutely the BEST Blueberry Coffee Cake I have ever had. I've tried several and have found none better. Next time I made this, I think I will try making it into muffins. Should be good that way too.

I made this coffeecake and it was delicious. I did take advice from others who have used the recipe and added lemon extract to the batter instead of vanilla. I also used brown sugar, a pinch of nutmeg and a teaspoon of cinnamon to the topping mixture. It came out GREAT!!!! We really liked the taste..It only lasted the day at our house after I gave our son a very large portion of the cake to take home. This is definitely a keeper. THANKS TRICIA for sharing.....

This makes a massive cake, and it took nearly three hours to cook all the way through, and over flowed all over the oven. So this time, I'm going to half the recipe and see what happens.

I followed the directions and made no changes. The crumb topping was excellent and cake was moist, not overly sweet which I liked. Batter was thick so dont let that make you second guess. Makes a very big cake so it will be great for a large family or event. Definately a keeper and will make many times again! Thanks for the recipe.

So delicious, most, and flavorful! I halved the recipe and put into a 9inch springform pan sprayed with non-stick spray and parchment on the bottom. Took about 35-40 minutes.

This is a wonderful cake. Don't even think of not using real buttermilk! I followed the recipe to a tee and it came out wonderful. It's tempting to want to use brown sugar and cinnamon for the topping, but I used the white sugar as written and it was delcious. Perfect with a cup of coffee on the porch at the lake!

This is soooooo yummy & moist. I made a double batch. It was great in the morning with coffee, of course, but also marvelous to graze on during the rest of the day. Come evening, it turned into dessert with a dollop of whipped cream.

I was excited to try this, but found it to be somewhat bland. I followed the recipe exactly (using local spray-free blueberries we had frozen this past summer). The frozen berries did not have a problem with sinking in the batter, the extra coldness made the batter extra thick and it helped them stay aloft. I made this in a 13x9 pan as recommended, and could not get the center fully baked, even after the outside started to get dry and crusty. It definitely took much longer than the 45-60 min to bake. Flavor wise, the part with the topping and any bites with blueberries were nice, but the cake itself was rather bland. If I were to make this again (I doubt that I would), I would add some spices and probably more berries as well. Or maybe swirl some of the crumb layer through the rest of the cake. As for the reviewer who halves the baking powder due to metallic taste, there is no metallic taste when you use a high quality aluminum-free baking soda. I use Hain featherweight (made with potato starch instead of corn, so we don't have to worry about gmos) and we never have to worry about that yucky metallic taste. I would highly recommend investing in aluminum-free baking powder. It is tastier and better for your health, since aluminum is a known neurotoxin.

Exactly what I was hoping for... Delicious moist not overly sweet coffee cake. I did use brown sugar in crumble and added cinnamon! Yum!

What a moist fluffy delicious coffee cake. I followed the very easy directions exactly except for three cups of fresh blueberries. and a dash of cinnamon in the batter and the topping. This cake wasn't overly sweet and the blueberries bursting in each bite gave just the right amount of sweetness along with the buttery crunch topping. My cake was done in 47 minutes to perfection and really rose up beautifully. I figured it would fall after I took it out of the oven, but it never did, it was really impressive looking. I took to a BBQ and everyone raved about it. Great served warm, just reheat in the microwave about 20 seconds.

GREAT! A good way to use up leftover buttermilk...very moist and made a big, pretty coffee cake.

JUST INCREDIBLE!!! This makes a HUGE 9x13 cake. It rises very high and takes about an hour (or just over) to bake. The first time I made it, I served it at two different events and had plenty to go around. I also froze some and took it out of the freezer for another time and it was still delicious. I made this cake again tonight and plan on serving a good portion of it at a meeting tomorrow and freezing the balance for this weekend where I will serve it to about 10 more people. This cake is AWESOME. I am not a huge blueberry fan and this cake is just wonderful.

This recipe was absolutely delicious!! I've been trying new recipes and will definitely make the blueberry coffee cake again!! My husband is not a big fan of blueberries, but he loved it, too!!

The coffeecake turned out really good... it's quite moist considerin there isn't that much butter. The edge of the cake gets a little dry however... the flour:butter ratio of the struesel also doesn't seem quite right to me... maybe it needs a little more flour. Overall, a very yummy coffeecake.

This was so yummy!!! I did change it a bit. Instead of using blueberries, I used a can of peaches, (the large 29 ounce can) and I did double the topping. AND IT WAS EXCELLENT!!! The cake was perfectly moist, while the topping was crunchy. Oh, I did have to cook it for about 10 minutes longer, maybe because of using peaches instead. BUT IT WAS PERFECT. My family was shocked at how good the cake was... Thank you SO MUCH for sharing your recipe. It is a keeper!!!

ok... a little bland. I added a little cinnamon, next time I'll adding a little more and some nutmeg. It did bake up beautifully and the topping was great.

Perfect. I only use 1/2 cup sugar and use canola oil instead of melted butter. For a variation I often throw in a cup of chocolate chips and leave off the topping. Very good too.

My family really enjoyed this crumbcake. I added 1 teaspoon of cinnamon to the crumb topping. Delish!

The only change I made was to omit the topping. We didn't really like this cake, so I won't be making it again. It was kinda bland.

I found some beautiful raspberries and blackberries at the .99 store, I couldn't find a recipe for mixed berry cobbler and had buttermilk to use up as well. I decided to take a chance and make this coffeecake and I'm glad I did!! This was excellent!! It could have been better only if I had had some vanilla ice cream. Thank You for another keeper!!

Just like this site, this cake was fabulous! I added nuts and a teaspoon of cinnamon to the crumb topping as others suggested and everyone raved over this cake. So moist and flavorful, wonderful texture and great presentation if baked in a 9" springform pan. [Although you do not have to use all the batter if baked in a springform pan.] Thanks for making my research to find the best coffeecake so easy!

I took this cake to my families Fourth of July cookout because it was supposed to feed a large group. Well when I brought the cake to the party, it went before the cookout even got started! Everyone loved it! I've made it five times since. Thanks Tricia

This is a absolutely wonderful accompaniment to a hearty breakfast for many. It is a coffeecake with good body to it and no sinking blueberries here. It was great and I will do this recipe again when serving a crowd.

This coffeecake was a hit at church and at home. This recipe makes a very full 9 x 13 pan so don't make it unless you're planning to feed a lot of mouths. Used the cinnamon in the topping as recommended & also made 2 batches of topping. 1 1/2 of the topping was about just right. Dusting the blueberries with flour helped somewhat. Cooking time was definitely closer to 1 hr. Recipe is a keeper!

Great recipe. I subbed canola oil for the butter and left off the topping - for a delish, light, muffin-like cake!

This cake is amazingly good. It makes a very large cake and my 9 x 13 pan was big enough but the butter from the topping leaked onto the bottom of my oven a bit. Next time I know to either make it in 2 pans, or line the oven. The only change I made to the recipe was using semi-sweet chocolate chips instead of berries to appeal to the masses and everyone loved it. I want to try this recipe as muffins someday. Great texture all around.

This is a fantastic recipe! I had no problems with my fresh blueberries sinking. It is very moist and a perfect coffee cake. It rose beautifully. The only reason I tried this recipe is because I had buttermilk I needed to use up and now I will have to buy buttermilk for this recipe alone! A keeper! Thanks!

Very traditional coffee cake recipe - the old fashioned type - excellent - thanks for sharing!!! We shared with our neighbors - who had never heard of coffee cakes at all - and they loved it!! If anyone thinks this coffee cake is "heavy" in texture - eat it with a nice hot cup of coffee (or tea) - the way it was meant to be eaten - hence the name!!!

I replaced half a cup of milk with lemon and subbed the vanilla with lemon oil. I also added lemon zest to the cake itself and to the topping. It is my husband's current favorite cake. Thanks for the recipe! It is delicious!

This is the best coffee cake recipe that I have ever made. It is extremely light & tasty.

This cake is freaking awesome! So moist and light with bursts of blueberries in each bite... Everyone raved. I decreased the sugar a teeny bit, and followed another person's advice of coating the blueberries in the dry mixture to prevent them from sinking to the bottom which worked perfectly. I added cinnamon, nutmeg, and chopped pecans to the crumb topping- YUM. Next time I'll probably double the crumb topping as I only had enough to cover about half the cake (adding a little more flour to the mix as well for a sturdier crumb).

This was really good. As suggested by many others, I substituted brown sugar for the white sugar and added cinnamon, nutmeg and cloves. Delish!!! I think I will make 1 1/2 times the topping next time, or maybe even double it. This is a really good recipe. Everyone in my family really enjoyed it.

I made this coffecake last Sunday for my college Sunday School class. I have to be honest. I was very disappointed in this cake. It does make a very thick, tall cake in a 9 x 13 dish, but it is not exciting at all. I would not make this again for all the trouble. Sorry. I am a good cook, but this one is not for me.

I split this recipe into two 8" cakes, following the recipe for one and substituting honey for the sugar in the other. The honey cake was awesome. The sugar cake tasted a little flat to me and maybe had a little too much 'tang' from the buttermilk. Used the food processor to mix up the topping and it was very good.

One of the best coffee cakes ever! Followed the recipe exactly. The buttermilk gives it a great moist texture. The flavor was right on, not overly sweet. Will definitely be making this one again and maybe trying it with other types of fruit!

Excellent recipe ! First time I made this coffeecake ...I had blueberries and was great ! Second time I used wild saskatoon berries and recieved rave reviews ! Thank you for the recipe.

I added about 1/4 tsp of cinnamon to both the cake's dry ingredients and to the crumble on top. I also substituted brown sugar for sugar in the topping. I halved the recipe and baked in an 8x8 pan. It took about an hour and came out moist, evenly baked, and absolutely delicious! Long live buttermilk!

The cake is delicious. I also doubled the crumb topping but used 1/2 cup brown sugar and 1/2 white sugar with 1 cup of flour and used same amount of butter. I also made a powdered sugar glaze. Even better the next day.

This was soooo good!! It is really a big cake cake, rises alot during baking, plenty to feed a crowd. Next time might add more blueberries and not mix them in, just sprinkle on top of cake batter, then put on crumb topping. But very, very good!!! Will make all the time when have leftover buttermilk!

Yummy!! Everyone liked it (11 - 70 years old). I added a little more vanilla and a little less topping. It was perfect.

I made this last night - it's very good. The only thing I did different was replace the white sugar in the topping with brown sugar (just because all the toppings I ever made were with brown sugar). I cooked mine for 45 minutes and it was ready. We ate it this morning for breakfast-I will make this again.

Yummy, easy, and everybody loves this!

This is a totally excellent recipe. I highly recommend it. Great for breakfast or dessert. I did add blueberries to the top with the struesel. Yum !! thanks !!

Another fantastic recipe from this site! I had a lot of buttermilk to use up and picked this recipe since I had fresh blueberries in the freezer. I didn't make any changes to the cake mixture but did add a little cinnamon to the topping. The texture of the cake is so light and fluffy. All my blueberries sank to the bottom even though I tossed them in some of the flour mixture. It didn't matter though because it tastes great. I think this would be great with brown sugar and pecans in the topping too. Thanks for another great recipe!

This recipe as written was easy to make and delicious. I added cinnamon to the crumb topping to give it that extra kick and it was great. I am going to use this as my base recipe and change the berries up.

I made this today for the first time and I'm blown away by how good it is. I halved the recipe, except for the vanilla, but otherwise made it as directed. I don't write many reviews, but this is so amazing I feel like I have to sing its praises. It's not too sweet, perfectly moist, and the crumb is excellent. Fantastic recipe!

I bring a baked treat in for my colleagues at work most Monday mornings. This week, this wonderful coffeecake was a huge hit, garnering me many compliments and expressions of appreciation. I followed the recipe exactly, except that I followed the suggestion of one reviewr and added a half-teaspoon of cinnamon to the batter (didn't add any to the crumb topping). The cake rose nicely in a 9X13 pan; I didnt detect any "off" taste from the chemical leavening. I used frozen blueberries, thawing them overnight. Dredging the (thawed) berries in a scoop of the flour was a bit messy, and most (but not all) of them ended up migrating toward the bottom of the cake, anyway. Not a big issue. Thanks, BATA, for a great recipe! I'll probably be making this coffeecake again, once fresh blueberries are at the farmers market. My public demands it!

This coffecake recipe is delicous! I made it for my husband and father-n-law and they couldn't get enough of it. It's so moist! I split the recipe in half and made it in a 9 inch glass baking dish. Also, don't worry if you don't have buttermilk; to make one cup of buttermilk use 1 tablespoon lemon juice plus enough milk to make one cup!

I thought this was a fairly average cake. It tastes pretty good but is very heavy; not moist at all. The crumble top is a nice touch but I feel like I made a giant blueberry muffin. If you make this, make sure you really butter the pan otherwise you have no chance of getting the cake out.

The cake was good but next time dont add the topping.

This coffee cake was excellent! I cut the recipe in half but pretty much followed the original. I did use about 1 1/4 cup buttermilk instead of 1. Also used frozen blueberries, partially defrosted. For the struesel topping I used 1/2 brown sugar and put in a little cinnamon. Baked for 48 minutes in a dark pan. The blueberries did sink to the bottom despite dusting them with flour but no matter. It was perfect - very moist!

This is DELICIOUS!!!! I used half brown sugar, half white sugar, and about 3TBLSP cinnamon for the topping and doubled the amount in the recipe, as the topping absolutely made this cake. Also took advice of coating the blueberries so they wouldn't sink. One hint; don't overcook- it will get rubbery really quick. It was great!

This does make a large cake. I didn't use as much sugar as it calls for and it still turned out fantastic. Everyone loved it and was asking for the recipe. I will use this one again but when I have a large crowd.

We all love this one. Buttermilk is the secret that sets this apart from others. Advice from others is helpful for substitutions, tips, etc.

Delicious! I just wish there was a way to keep the topping from getting mushy after being covered overnight.

I grew up not liking blueberries, but somehow over the last couple of years, I've developed a real love for them. This recipe is a wonderful use of blueberries. I have also used raspberries, which are wonderful. I am now anxiously awaiting the ripening of our delicious Oregon wild blackberries to try. I may event try it with fresh sliced peaches. This is a good basic coffee cake recipe. Simple enough to surprise your family, yet fancy enough to impress your guests. I highly recommend this recipe, and don't be afraid to experiment with it.

I made this recipe exactly but halved it to 6 servings (remember the printed directions will still be for 12 servings.) I baked it for 40 minutes and it was so good....I had to go make another to take over to Mom and Dad. (They provide the huckleberries). We used fresh - but if you use frozen - be sure to let them drain for at least 30 minutes before adding them to your batter. Will definately make this again...and again.

I used two bags of frozen berries. Awesome!

I've made this a few times since finding the recipe. Very yummy and easy cake! Won't last long!

Love this recipe! Thanks Tricia!

I think this bread could have been a bit sweeter, and mine turned out chewy for some reason. Overall not bad but could use improvements; I may try it again and add different things (such as more cinnamon and sugar).