Recipe by: d newman
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I made four cakes. One exactly per the recipe (how can you rate a recipe unless you make it exactly as written?), one with less sugar per reviews, one with more blueberries per reviews, and one...
OK..I've made this twice. It has all things I love in it, so I've tried it twice... but I've been disappointed in it both times. Granted, my guests, the first time I made it....devoured it. B...
I made four cakes. One exactly per the recipe (how can you rate a recipe unless you make it exactly as written?), one with less sugar per reviews, one with more blueberries per reviews, and one...
I'm not one to give a five easily but this recipe was wonderful! I decreased the white sugar by about a 1/3 cup and added more blueberries (I used frozen about 1 and 1/2 cup). When I use froze...
This cake is delicious. I used 1 1/2 sticks butter, 1 1/2 cups sugar and 1 ¾ cups fresh blueberries. Some reviewers mentioned it flattening out. The key is not to over mix the batter after addin...
This recipe is a traditional buckle made using pound cake like proportions. That's the reason why everyone is finding their cake too sweet, and very dense. The only coffee-cake aspect of the r...
I made this for "snack day" at the office. Made no changes except to cook it for less time than stated. Absolutely wonderful coffee cake. I was a little concerned because the batter was so th...
This made a very moist heavy coffee cake, but oh so delicious! I cut back butter to 1+1/2 sticks (3/4 cup) as suggested by others and cut sugar back to 1 cup. Also dusted pecans with flour bef...
I made this with fat free sour cream and substituted SPLENDA for half the amount of sugar. You couldn't tell - it was amazing, moist, and all my classmates (who I brought it to) LOVED it. It w...
This simply is the best recipe to impress your friends, not for the diet conscious. I like its heavy, moist texture, preferably the next day served cold for me. I'm spreading the word here in A...