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: Jul. 27, 2008

Yum! This recipe is so easy to prepare. I reduced the amount of sugar in the cake part and used half brown sugar half white in the topping. Had a hard time getting the crumb to come together so I added 2 more Tbsp of butter and that worked. The only substitution I made was to use rice milk instead of regular milk due to a whey allergy. Since I used an 8x8 pan I needed to bake it longer, about an hour. The result is light and delicious..a bit crumbly and messy to eat but so worth it. I will definitely make this again especially since the recipe uses ingredients I already had at home. Thanks for sharing it!

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krista v.

Cooking Level: Expert

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Reviewed: Jul. 26, 2008

Oh my! This is just delicious. I must admit I was worried because the batter was VERY thick, but it turned out fabulous!

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theyoungatheart

Cooking Level: Intermediate

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Reviewed: Jul. 22, 2008

These were great! Instead of placing the batter in an 8x8 pan, I put it in 4 ramekin dishes. I topped each off with a scoop of ice cream and everyone thouroughly enjoyed them! It was just like eating a big, warm blueberry muffin! I used the Kitchen aid mixer to 'cut' the butter in which saved tons of time and effort.

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bizzymomma

Cooking Level: Intermediate

Home Town: Eden Prairie, Minnesota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Jul. 19, 2008

Honestly, even after reading all the reviews the thickness of the batter still scared me but it turned out fantastic - it really does taste like a giant blueberry muffin (LOVE the topping!). Used fresh blueberries and followed recipe exactly, definitely a keeper!

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christina b

Cooking Level: Expert

Home Town: Spring Valley, California, USA

Living In: El Cajon, California, USA

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Reviewed: Jul. 19, 2008

Absolutely delicious! Moist inside and crunchy out.

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KOseguera

Cooking Level: Intermediate

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Reviewed: Jul. 19, 2008

This turned out quite well for me and I only made 2 changes, I used splenda instead of sugar and I added 1/4 cup more milk. The batter was supper thick and all the flour was not mixing in without it. Next time I make it I think I'll try adding a little lemon juice also. I only wish I had wild minnesota blueberries rather than the ones from the grocery store :( Also, I got 8 servings from this, the pieces were plenty big along with the vanilla icecream.

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jailhousecook

Cooking Level: Intermediate

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Reviewed: Jul. 14, 2008

This is the best blueberry buckle recipe I have found. It is very moist inside and the topping is crispy and delicious!

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Reviewer:

kim

Cooking Level: Intermediate

Living In: York, Pennsylvania, USA

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Reviewed: Jul. 14, 2008

This is a very good recipe. For the fruit I used fresh strawberries and black raspberries and it was delicious! Next time I will cut the topping ingredients in half which is plenty to cover the dish. I will add this one to my favorites!

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KANDI

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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Reviewed: Jul. 11, 2008

i loved this, a great way to use fresh picked blueberries.. however i didn't care for the topping, i didn't like the texture. my family disagreed so i'm still giving it five stars. really delicious!

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Reviewer:

marinewifey

Cooking Level: Intermediate

Living In: Jacksonville, North Carolina, USA

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Reviewed: Jul. 5, 2008

This was very muffin-like. It was good - much like a coffee cake. In the topping, I used half flour, half oats, and only used 1/4 cup butter. By the way, this made SO MUCH topping. Next time I'll probably halve it.

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hazelnutty

Cooking Level: Intermediate

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Reviewed: Jul. 3, 2008

This was good: simple, easy, and tasty. It was great right out of the oven, but once it cooled of it was a little dry until the third day, when it was perfect.

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jamym42

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Reviewed: Jun. 29, 2008

This recipe is Very Good!!! I will make it again! It is very easy to make the dough is stiff but makes a wonderful cake!!!

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katk

Cooking Level: Intermediate

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Reviewed: Jun. 28, 2008

WOW! I served this with vanilla ice cream, but quite honestly, it is great by itself. This will be perfect for breakfast too, with coffee. So easy and delicious! Even the kids loved it! Thanks for such a terrific recipe.

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LYNNESKITCHEN

Cooking Level: Professional

Living In: Birmingham, Alabama, USA

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Reviewed: Jun. 27, 2008

super delicious! batter turns out pretty stiff, but dont worry because cake is wonderful.

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JILL-CH

Cooking Level: Intermediate

Living In: Spring, Texas, USA

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Reviewed: Jun. 23, 2008

Very Good...stuck to the recipe and turned out great..when i first mixed it it was a thick batter and i thought i messed up but guess i didnt. Didnt realize it would be such a cake consistincy but it was and it was great.

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Stick me with a fork

Cooking Level: Intermediate

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Reviewed: Jun. 4, 2008

Oh yeah this is so good! I replaced the 2c blueberries with quarterd strawberries and only made half the amount of topping suggested. It pairs perfectly with vanilla ice cream. Yummy!

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ROXyoWORLD

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Reviewed: Jun. 1, 2008

LOVE this! I used a frozen mix of unsweetened berries (strawberries, raspberries, blueberries & blackberries) in the batter. It was absolutely to die for!

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Reviewer:

kpenn

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Windsor, Ontario, Canada

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Reviewed: May 30, 2008

I baked mine in a 9" greased and floured springform pan. The batter is really thick so I spread the batter with moistened hands. Sadly, I found the cake to be to dry, I had such high hopes. UPDATE: cake is more moist after 3rd day.

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Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

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Reviewed: Feb. 24, 2008

Very good! Even my non-blueberry eating son liked it! I used half whole wheat flour, half all purpose flour in both the cake and topping. About half of the blueberries sank to the bottom , but that still left still plenty in the body of the cake. As my blueberries were tart, I used the amount of sugar the recipe called for, and it was just right.

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