Blubaugh's Blueberry Buckle Shortcake Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Sep. 30, 2008
I like this recipe a lot and so does the family but the blueberry filling really has no taste once the shortcake is cooled off. I would recommend that you add about 1/4 cup of melted butter and 1/4 cup of sugar to the filling before putting it into the well.
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Cooking Level: Intermediate

Living In: Birmingham, Alabama, USA

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Reviewed: Dec. 12, 2008
Really good, the texture I found was kind of pound-cakey, but a delicious pound cake anyways! I topped it with jam instead of pie filling and it was even better, in my opinion. I will definetly make again ! EDIT- ok the next day they were GROSS :( not even a 2 star. Maybe I won't make them afterall...
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Cooking Level: Intermediate

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Reviewed: Jun. 16, 2012
Made this using homemade blueberry pie filling instead of the canned kind. Turned out amazingly well and it was SO delicious with a nice scoop of double vanilla ice cream on top while still warm.. keeper!
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Photo by MariaTheSoaper

Cooking Level: Intermediate

Living In: Seattle, Washington, USA
Reviewed: Jun. 17, 2013
Followed the recipe except didn't put blueberries in it. Used it for strawberries instead. It was really good and soaks up strawberry juice very well. I would like it a little thicker for strawberry shortcake though. :-)
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Cooking Level: Expert

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Reviewed: Jul. 5, 2015
I have used the shortcake part of this recipe several times. I roll it out on a pan and put fresh raspberries on top. The shortcake is sweet enough to be good on its own but the raspberries definitely shine in my version.
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Cooking Level: Intermediate

Home Town: Warsaw, New York, USA

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