"Blueberry Buckle is an old fashioned, easy to prepare, like grandma used to make recipe. Black raspberries may be used in place of blueberries." — SACKMAN
Watch video tips and tricks
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!
I also thought this was too dry and "bready". Not enough topping. Would not make it again.
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
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.
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.
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
It didn't have a lot of flavor even though I added some vanilla. Not really sure if I would make again.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Blueberry Buckle II
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 52
See how to make a sweet and tart, two-berry pie from scratch.
See how to make streusel cheesecake with delicious blueberry muffin flavor.
This cobbler is bursting with blueberry flavor, a great summer dessert.