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How would you rate this recipe?
  • dreamerbythesea
    18 FEB, 2019
    I have been making this recipe for many years... but you need to use a 13x9x2 pan, otherwise it’s too much batter and cooks over in the oven... it’s a great recipe!!
  • amckean24
    27 JAN, 2018
    I make this coffee cake to bring to work every few months, and it's a definite crowd pleaser. I have passed the recipe along to several co-workers. The only change I make is to bake it in a 9x12 pan so I can get more servings out of the recipe.
  • cakengiftsindia
    13 MAY, 2017
    marvellous cake!!! It is very amazing, Thanks for sharing this wonderful recipe. Last sunday we made this cake, All children became very happy after taking it. Thanks alot!!!!!!!!!!
  • stacy0817live
    17 JAN, 2017
    I made this recipe for my book club and everyone loved it. I baked it in a 9" springform pan for 1 hour and 15 minutes. Pretty presentation but still a little "sticky" in the middle. A 9" x 13" pan would probably work best for this recipe. Definitely would make it again--delicious!
  • lilliamarai
    7 MAR, 2016
    Made this today. The cake has a nice crumb texture but it is very bland. Perhaps I will try it again and make a few changes but as it stands I would not make it again.
  • robgra
    25 AUG, 2015
    This recipe does not make sense needs rewriting
  • MS10555843
    10 JUL, 2015
    Classic Blueberry Crumb Cake: this recipe needs a serious re-write! There is no way all of the batter can fit in a 9 inch pan! If it did most of it would be on the bottom of the oven.
  • MS112577874
    18 JUN, 2015
    Made it and it was FANTASTIC!! MAHALO MARTHA!!
  • rjbrew2435435
    16 JUN, 2015
    This has been a family favorite every summer for the past 4 or 5 years. Yes, it needs a larger pan, but I wouldn't change a thing - it is Yummy! I have used a 9 x 12 pan, plus a 6" round cake pan (as a treat for a neighbor) and both were quite substantial with this one recipe. It also freezes well and tastes just as good after defrosting. Enjoy!
  • c-flynn95
    9 AUG, 2014
    I've always trusted Martha Stewart's recipes and have met with success in every dessert of hers I've tried, but this coffee cake proved to be a disaster when I made it for my mother's brunch party. I followed the directions in the size of the pan (9 inches, square) and the baking time (even leaving it in for an extra five minutes, the tester came out clean). The cake overflowed the pan and when I cut into it this morning the middle was as raw as pudding! What a bitter disappointment and waste!

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