The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jul. 9, 2009
I have been making this recipe from you for a while now, I just forgot to rate it. Its so awesome. I always make homemade whipped creme. It is real good with this. My husband likes the desserts, and he really liked this one. Thanks so very much! ann
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Ann
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Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA
Living In: Providence Forge, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jul. 9, 2009
I increased the blueberries to 3 cups and it came out great.
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Lae

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jul. 6, 2009
OMG, I made this with half raspberries and half blueberries. I added 1/4 cup of milk based on the other reviews. Definitely the thing to do otherwise you can't fold the berries into the batter without crushing them. It baked for 55 minutes and came out perfect.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jun. 26, 2009
This Blueberry Buckle is so good, I made it for my husband and my family for fathers day, it was fantastic.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jun. 17, 2009
This recipe is definetly in the top 10 best things I have made from this website. I make it every time we buy the really big box of blueberries from costco. Its best when its warm with a glass of milk
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Cooking Level: Intermediate

Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jun. 16, 2009
This was amazing! It was SO yummy. I do have to say that I had to increase the cooking time for an additional 15-20 minutes. Next time I may add a little extra milk, as the batter was very thick when stirring. Otherwise, I followed directions exactly and it turned out perfect!! Thanks!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: May 28, 2009
This tastes like a blueberry muffin, an amazing blueberry muffin! I baked mine in a pie pan only because it was convienant and it cooked through well. I used frozen blueberries and bread flour (only bc I was out of all purpose) YUM. will make again! Note: it took about 40 min to bake at 350
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: May 15, 2009
YUUUUUMMMY ! I added 1/4 cup of veg. oil and 1/2 tsp. vanilla and I used 1/2 for wheat flour under 2 cups because it has more substance and it was sooooo good :) very moist !
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Apr. 22, 2009
I thought this was delicious. We brought it to a friend's beach house and everyone raved and it was yummy left over for breakfast.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Mar. 18, 2009
This was very good, and this tasted very similar to the homemade blueberry muffins that I make. I ran out of regular flour after I made the batter, so I used wheat flour in the crumb topping and it turned out great! This is 100% better than another Blueberry Buckle recipe that I tried from this site.
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Cooking Level: Expert

Home Town: Georgetown, Delaware, USA
Living In: Centreville, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Mar. 9, 2009
I made this recipe with frozen blueberries and about a 1/3 of a cup less sugar for the batter. I ate a piece almost hot out of the oven and thought it was pretty good. I read other reviews which said the cake was on the dry side and it was a little sweet. The cake was actually really moist, maybe that was due to the frozen blueberries. The cake was like a heavy dense blueberry cupcake. Anyhow, I took some over to my mother's house(she is approaching 80years of age, and her father was a baker)and she thought it was undercooked. I actually cooked a double recipe and cooked it for around 50 minutes; I did the toothpick test and it pulled out clean from the center of the pan. My sister-in-law didn't care for it and said she would have used powder sugar or drizzled on some frosting instead of the topping. I think that the topping is a bit sweet myself. My brother Joe said he thought the topping was too sweet but he ate three pieces without eating the topping. I will try it after it sits overnight and see if it tastes better tomorrow.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Mar. 2, 2009
This was absolutely delicious, and I loved that you didn't use shortening. I bought a big container of blueberries from Sam's club, and this was a great way to use them up.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Feb. 26, 2009
I love anything with Blueberries and this Buckle hit the spot in the middle of New England's cold winter. I made this twice. The first time I followed the recipe exactly. It was very good however I did enjoy adding a splash of vanilla, brown sugar for the crumb topping and a pinch more milk to the batter so it would not be as dense as the first time I made it. I did cook it for closer to an hour as well like others on the reviews had mentioned. Eating this the second day my husband heated it up in the microwave for 15 seconds with a pat of butter on it. It was warm and buttery and he loved it that way. My son adores this new recipe as well and put it in one of his favorite cakes category! He wants me to serve it for his Birthday for Breakfast!! We will be having this in our home this summer when we can pick fresh blueberries in the town we live in!
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Cooking Level: Intermediate

Home Town: Sherman Oaks, California, USA
Living In: Gilford, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Feb. 23, 2009
This is very delicious! I just made this tonight becusae i am pregnant and was craving something with blueberries! this is better than a muffin. the batter was really stiff so i added some extra milk and the batter came out really fluffy and really perfect. the crumb topping is really really good! This will be perfect for breakfast tomorrow morning
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Feb. 20, 2009
I had a bunch of blueberries and wanted to use them in a cake. I came across this recipe and it was really good. I made it exactly as the recipe calls for and wouldn't change a thing.
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Cooking Level: Expert

Living In: Montclair, California, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.78 star rating.
Reviewed: Feb. 13, 2009
very dry
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jan. 20, 2009
Delicious and quick to put together. Everyone enjoyed it very much.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Jan. 13, 2009
good way to use fresh blueberries. Very good recipe. Thanks!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Sep. 28, 2008
This recipe was great! I made it for my daughter's 4th birthday party. I asked her what kind of cake she wanted and she shouted, "Blueberry!" I was like, "Ok, a blueberry cake. Never heard of it, but I'm sure I'll be able to find something on Allrecipes." So I found this recipe and made it. It was a hit with all the guests. I had extra topping left over and topped each serving with whipped cream and sprinkled the sugar/butter mixture over top of it. That gave it a little more sweetness as this cake isn't overly sweet.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Sep. 27, 2008
This was so good and easy to make. I used fresh blueberries and for the topping I used a combination of white and brown sugar. It would be really tasty with vanilla ice cream!
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Cooking Level: Intermediate

Home Town: Lansing, Michigan, USA
Living In: Okemos, Michigan, USA

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