I've now tried both bluberry buckle recipes on this site. They are both excellent. The one that uses shortening does turn out more moist, but I wouldn't call this one dry either. It was a really good texture, but I agree with others that it has more of a muffin texture than cake, so I tried making this as muffins instead. I think it's a great batter for muffins, not only do they turn out delicious, but they are less fattening than your typical muffin recipe. I got 12 jumbo muffins jam-packed with blueberries with a crunchy struesal topping. They were AWESOME.

Reviewed On: Jul. 21, 2009

This seems to be the hottest recipe lately so I was really excited to try it. I froze my cookie dough balls until they were rock solid, but they still baked completely inside the cupcake and you could hardly tell that there was cookie dough in there. The idea itself is really good so I didn't feel like giving it a low rating, but it seems like a lot of people are having this problem. I was expecting the cookie dough to be doughy/chewy inside. Anyway, I used devils food cake mix and cream cheese frosting. I thought this was a good combo with the cookie. Any other tips on how to prevent the cookie from baking??

Reviewed On: May 14, 2009

This is an excellent recipe AS IS. I can understand changing things like brown sugar in place of white sugar for the topping, but the amount of flour, the use of shortening, etc. are essential components of the recipe and if changed, it becomes an entirely different recipe. This cake is just perfectly soft, moist, and delicious. Just the right amount of sweetness and amazing blueberry flavor. A lot of people have stated that the blueberries sink to the bottom, but a lot of those same people thinned out the batter by reducing the amound of flour. This batter is supposed to be very thick, as that's what holds up the blueberries, and trust me the finished cake is not lacking in moisture AT ALL. That's probably due to the shortening, so if you used butter instead, you changed the recipe and ended up with a drier cake and blamed it on the flour :O Stick with the recipe and you'll do fine. The only thing I had to do differently was double the baking time. I did dredge the blueberries in flour just in case, but I doubt they would've sunk either way. Add some flaked coconut or lemon zest to this cake for a yummy variation.

Reviewed On: Mar. 5, 2009