recipe reviews for:

Blueberry Buckle

“This recipe came from my grandmother. As children, my sister and I remember going to Pennsylvania for blueberry picking. Mother taught us to pick only perfect berries, and those gems went into this wonderful recipe. --Carol Dolan Mt. Laurel, New Jersey”

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Reviewed: Aug. 7, 2009

I loved this recipe the only thing I added was a 1 tsp vanilla because we love it and a little more cinnamon on top because we love that too otherwise this was a perfect buckle recipe!!

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MOMMYBAKESEM

Cooking Level: Intermediate

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Reviewed: Aug. 6, 2009

I was a little disappointed by this recipe. The pictures that I saw were all beautiful. The final product was hardly worthy of my expectations. First off, the batter was very thick and unspreadable. I ended up spooning large globbs of it into the baking pan and attempting to smooth it down with a buttered rubber spatula. It still stick to the spatula. Nonetheless, when it heated I was pleased to see that it spread nicely into the pan. Secondly and most importantly, the taste was lacking something that I have come to expect from recipes that receive high ratings from All Recipes cooks and bakers. There is something definatley missing from this recipe. It could use a little more cinnamon in the topping to add a bit of spice to it. However, even with that addition, I'm not sure I could get over the bland taste of the cake. I can't put my finger on it--especially because combinations of sugar, flour, butter, and blueberries have always seem failproof. I don't think I will make this recipe again.

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StephanieLyn

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Living In: Meridian, Idaho, USA

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Reviewed: Aug. 4, 2009

Very delicious! A keeper. It has a lovely dense texture and lots of blueberry flavor. I want to make it again tomorrow! The friends I made it for are fans also.

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XTINAR

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Reviewed: Aug. 3, 2009

Thanks for sharing such a wonderful recipe. My picky 8 year-old gave it 2 thumbs and 2 big toes up! The only change I made was to reduce the cooking time to 35 minutes. It made a very moist dense crumb. This recipe is a keeper!

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SThornton

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Reviewed: Aug. 3, 2009

Moist, chock full of blueberries and delicious! I used white whole wheat flour and a blend of Splenda and sugar. I needed to add more milk to give the batter the right texture. It came out perfectly. This is a winner!

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Rocky Hill Gal

Cooking Level: Intermediate

Home Town: San Rafael, California, USA

Living In: Durham, North Carolina, USA

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Reviewed: Jul. 31, 2009

I cheated and used a box of white cake mix (and prepared according to the box) instead of making the cake itself. This may have defeated the purpose of a "buckle," which I guess is supposed to be a little less sweet, but I think that Jiffy cake mixes tend to be a little less sweet anyhow. Followed the crumb topping and blueberry ratios exactly and this turned out amazing!

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Robin

Cooking Level: Intermediate

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Reviewed: Jul. 30, 2009

Super yummy! I didn't find it too sweet at all. The only thing I changed was to subtract a couple tablespoons of flour more to make the mixing easier and avoid too heavy of a texture. It turned out perfectly! Even at high altitude with no other special adjustments. Definitely going to make this one again!

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tahoeamy

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Reviewed: Jul. 28, 2009

THIS RECIPIE WAS DELISH. I made a double batch and made some muffins alongside the cake. It was a little heavy on the blueberries, and a little sour because of that. (But i was also using the most fricking gigantic blueberries your eyes will ever see). No problem though, i'll just add some more sugar next time. The texture was great, it was super easy (nailed it on the first try), I thought it was perfect. Tasted like I bought it in a bakery. The crumbly topping was by far the greatest advent of this century, and this one is simple and sweet and to die for. Pile it on, ladies. (or gents.) :)

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kelsey-ann

Cooking Level: Intermediate

Living In: Gahanna, Ohio, USA

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Reviewed: Jul. 26, 2009

Awesome

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KITEU2

Cooking Level: Expert

Home Town: Dixon, Illinois, USA

Living In: Cripple Creek, Colorado, USA

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Reviewed: Jul. 25, 2009

I doubled the recipe and used 1 cup brown sugar, and 1 cup whole wheat flour, in place of white sugar and flour and it was fantastic! I got many compliments!

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SLAVICA

Cooking Level: Expert

Home Town: Soldotna, Alaska, USA

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Reviewed: Jul. 25, 2009

I did sub 1/2 cup whole wheat flour which wasn't noticeably...may try half next time...really enjoyed this recipe

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TTTURTLE

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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Reviewed: Jul. 24, 2009

I honestly had never heard of a Blueberry Buckle before, but I am glad I know now! It is a delicious cross between a muffin and coffee cake, full of fresh blueberries and a great crumbly top. Follwed this recipe to a "T." My only complaint is that the cake itself was not too packed with flavor, maybe I will add some vanilla or almond next time. And trust me, there will be an next time, soooo good!

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j_me

Cooking Level: Intermediate

Home Town: Crystal Lake, Illinois, USA

Living In: Green Bay, Wisconsin, USA

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Reviewed: Jul. 22, 2009

Excellent! I made the recipe exactly as written and it was delicious, moist, and perfectly sweet. I also thought it looked quite pretty. I will certainly make it again.

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Melissa Suzannah

Cooking Level: Intermediate

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Reviewed: Jul. 22, 2009

I made this buckle exactly as the recipe recommends and used fresh Wisconsin blueberries from my local farmer's market. I brought it into work and my co-workers loved it! My fiancé thought it wasn't sweet enough though. So I guess that my final recommendation is that if you love blueberries and don't want a baked good that is overly sweet, then this is definitely the recipe for you!

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emeraldosprey

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Reviewed: Jul. 22, 2009

Great recipe, easy to make and really needs to be made with fresh blueberries

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Mary at Cedar Lake

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Reviewed: Jul. 21, 2009

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.

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BGChef

Cooking Level: Expert

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Reviewed: Jul. 20, 2009

This really was good. Simple ingredients, not too sweet, but just sweet enough it was a real treat. We put a scoop of vanilla ice cream on top when it was fresh out of the oven...heavenly!

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TEEBEE2002

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Reviewed: Jul. 17, 2009

My family and I loved this. It reminded me of a blueberry coffecake. I baked it in a cheesecake pan and it came out perfect.

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Nursekatiebelle

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Reviewed: Jul. 17, 2009

Very,very good. Even my husband who is not a huge fan of cake-type sweets liked it. I will make it again. Might be good with coconut mixed into the topping and.or batter.

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squishy

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: North Pole, Alaska, USA

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Reviewed: Jul. 14, 2009

I made this for a family cookout and had rave reviews! We loved it...I did double all the ingredients (used a 9x13 glass baking dish) because I wanted to feed more people.

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