Made it exactly as written. BUT… recipe called for an 8″ pan, which I used, and 45-55 minutes bake time. It actually took about 1-1/2 hours because it apparently should have been baked in a 9″ pan. Also, there was far too much crumb topping; 1/2 of the recipe would be plenty. It tasted fine when we could finally eat it, but doubtful I will make this again.
The taste of this cake was good, but I felt that it needed more cake, less crumble. I also would add more blueberries.
I thought this was a close copy of Entemans (?sp) coffee cake. Everyone that tasted it liked it. My husband asked me to save this recipe and make it again.
It took much longer to bake, and, I agree, there was too much topping. I decided to increase the amount of cake and bake it in a 9×12 pan if I bake it again.
My whole family loved it ! I followed the reviews and made half the crumble plus baked it in a 13 by 9 in. pan for 45 minutes
Made it to the recipe and was not impressed; won’t be making it again.
I complaints about recipe or the result; next time i want to use a 9” pan
Really quite good; wondering if other fresh fruits could be used as well
we followed the recipe exactly as written 2 Teaspoons of Almond Extract was so overpowering – you couldn’t not even taste the fresh blueberries – We actually baked it for 70 minutes at 350 and the toothpick came out clean, when we ate it the next morning, the center was still liquid batter – the only area that was fully cooked with about the 1st 2 inches of the outer edges – Again, we followed the directions exactly as written (Dry ingredients with Dry, wet with wet, in spring form pan, on a foil lined cookie sheet, etc etc etc)
This is a beautiful, tasty recipe. The only comment I have is that lemon rind and almond conflict with one another. You should use one or the other. I personally like almond with this recipe. I have done this recipe with just blueberries but also with mixed berries – blueberries, black berries, and raspberries. This is a keeper 🙂
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Blueberry Breakfast Crumb Cake