Blueberry Buckle II Recipe

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Most Helpful Positive Review

Aug 19, 2005

I rated this 4 stars because you have to fix the recipe-obviously you would not use 2 teaspoons of salt in a dessert. 1/2 teaspoon is sufficient. Also it is alot more moist using 1/2 c butter/shortening instead of 1/4 c. With these corrections it's the same as the other buckle recipe-excellent!

—kwolff

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Most Helpful Critical Review

Aug 14, 2003

I also thought this was too dry and "bready". Not enough topping. Would not make it again.

—alicia

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40 Ratings

Sep 09, 2003

We have updated this recipe to include 2 teaspoons baking powder. The baking powder was omitted due to a typo. We apologize for the confusion. - The Staff

—the allrecipes staff

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Aug 21, 2007

Delicious!!!!! I made this for work and everyone raved about it! It turned out moist and even the crumb topping was perfect. I'm getting requests for not only the recipe but to make it again soon. I followed this recipe almost to the T. The only thing I changed was decreasing the salt to 1 1/2 tsp.

—JBLUVS2COOK

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Jun 21, 2010

This recipe was okay as listed on site. I reduced the salt immediately knowing that 2 teaspoons for a 13x9 was going to be too much. Other than that, I followed the recipe exactly and it was better than average, but not great. I decided to try again, and increased the blueberries to 3 pints, used 2/3 C buttermilk and put in 1 t vanilla. I used all the topping (it's a lot, but people loved the topping). It was great warm with ice cream, and I also used it for breakfast and got rave reviews. The recipe needs a bit of tweaking, but now I will be using it often in the summer. I think you could put a teaspoon of almond extract rather than vanilla and get a different but very nice coffee cake, too.

—elsa

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Aug 29, 2002

I have used this recipe so many times i had to come back to get a new one as the other is so worn. My husband loves blueberries and this is a different way to use them

—shelley

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Jul 28, 2011

It didn't have a lot of flavor even though I added some vanilla. Not really sure if I would make again.

—PAM620

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Apr 14, 2011

I completely screwed up this recipe and it was still delicious. I used whole wheat flower, for a bump in nutritional value. I accidentally put the crumb topping in the wet mix, instead of the dry ingredients, then had to scramble to measure out the right amount of ingredients. I forgot to fold the blueberries in so I layered them over the cake and under the crumb topping. The cake ended up a little drier, but very pretty and tasty. I'm looking forward to making this again the right way. It'll probably be bumped up to 5 stars.

—ChefIbrahim

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Nutrition

Calories
175 kcal
9%

Carbohydrates
29.1 g
9%

Cholesterol
26 mg
9%

Fat
5.7 g
9%

Fiber
0.9 g
3%

Protein
2.4 g
5%

Sodium
356 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Blueberry Buckle II

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 175
Calories from Fat: 52

% Daily Value *
Total Fat 5.7g 9 %
Saturated Fat 3.4g 17 %
Cholesterol 26mg 9 %
Sodium 356mg 14 %
Potassium 46mg 1 %
Total Carbohydrates 29.1g 9 %
Dietary Fiber 0.9g 3 %
Protein 2.4g 5 %
Sugars 15.9g
Vitamin A 4 %
Vitamin C 3 %
Calcium 6 %
Iron 9 %
Thiamin 14 %
Niacin 12 %
Vitamin B6 1 %
Magnesium 2 %
Folate 18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.