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Blueberry Buckle
SUBMITTED BY:
JBS BOX
PHOTO BY:
angelaBBf
"I make this at least twice when blueberries are in season. Makes a great coffeecake or dessert."
RECIPE RATING:
Read Reviews
(340)
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Original recipe yield 1 -8x8 inch cake
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3/4 cup white sugar
1/4 cup shortening
1 egg
1/2 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter, softened
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DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease one 8x8 inch pan.
Cream together 3/4 cup sugar, shortening, and egg.
In a separate bowl mix together 2 cups flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into greased 8x8 inch pan.
To make topping: Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter. Sprinkle over cake batter.
Bake at 375 degree F (190 degrees C) for 25-30 minutes.
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REVIEWS
Reviewed on Oct. 10, 2003 by SHANEBS
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SHANEBS
Oct. 10, 2003
My friends raved about this blueberry treat and my husband devoured it. I substituted butter for shortening, added 1 teaspoon vanilla, cut the flour to 1-1/2 cups and cooked it for 40 minutes. It was delicious!
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21 users found this review helpful
My friends raved about this blueberry treat and my husband devoured it. I substituted butter...
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Reviewed on Oct. 10, 2003 by Jennifer
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Jennifer
Oct. 10, 2003
After reading previous reviews, I used only 1 1/2 c. flour, substituted half butter for the shortening, and added some vanilla (1-2 tsp.) It was wonderful! My husband always eats my treats with a big glass of milk - but he said he didn't even need it with this buckle because it was so moist and light. I also cooked it on 350 instead of 375 for about 40 minutes - remove it when a toothpick inserted in the middle comes out completely clean! Great recipe :)
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18 users found this review helpful
After reading previous reviews, I used only 1 1/2 c. flour, substituted half butter for the...
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Reviewed on Oct. 10, 2003 by CJJJC
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CJJJC
Oct. 10, 2003
One word.... AWESOME!!! Like others I substiuted 1/2 the shortening with butter. Also for the topping I used a mixture of regular sugar and brown sugar. Definitely a make it again!!
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12 users found this review helpful
One word.... AWESOME!!! Like others I substiuted 1/2 the shortening with butter. Also for...
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Reviewed on Nov. 16, 2005 by
Allie
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Allie
Nov. 16, 2005
I double the recipe and use a 9 x 13 pan. I don't double the fruit, though. I use 2 cups of fruit for a 9 x 13 pan, there's still tons of fruit in the cake. I've also used raspberries, huckleberries, and black berries in this recipe, all of which came out great! Just make sure you toss the fruit in a tablespoon or so of flour before adding them to the recipe, that way the fruit will not sink to the bottom. These are best served with vanilla ice cream and a few berries sprinkled on top.
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10 users found this review helpful
I double the recipe and use a 9 x 13 pan. I don't double the fruit, though. I use 2 cups of...
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Reviewed on Jul. 23, 2003 by
JOSIE
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JOSIE
Jul. 23, 2003
I had a lot of blueberries in my fridge and needed to use them up. I made this as an afternoon snack and it turned out delicious!! I took the advice of previous reviewers and only used 1-1/2 cups of flour. I used buttermilk in place of the milk and added a splash of vanilla extract. After 30 minutes of baking, the sides were getting brown, but the center wasn't quite set. I layed a peice of foil over my baking dish and lowered the oven temp by 10 degrees. I let it cook about another 10 minutes and it was done. This is definitely a cross between a coffee cake and a blueberry muffin. This was a great way to use up my blueberries. Thanks Janice.
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10 users found this review helpful
I had a lot of blueberries in my fridge and needed to use them up. I made this as an...
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Reviewed on Aug. 22, 2006 by elainestress
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elainestress
Aug. 22, 2006
I thought this recipe was excellent. I don't understand some reviewers changing the recipe around and then rating it based on the changes. It should be rated on the original recipe--that's what people are reading.
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8 users found this review helpful
I thought this recipe was excellent. I don't understand some reviewers changing the recipe...
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Reviewed on Jul. 27, 2006 by
cookiequeen
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cookiequeen
Jul. 27, 2006
This was very good-the crumb topping alone was sooo delicious. I took in all the reviews and this is what I came up with. I used butter instead of shortening, added in 2tsp vanilla, used 1 1/2 cups of flour and 1/4 heavy cream 1/4 milk for the liquid for a richer flavor(can also use 1/2 cup sour cream instead which makes it very tasty too). As far as the topping- I as well used 1/4 cup brown and 1/4 white sugar. I don't think you need to add any extra blueberries-there was plenty. It is a very heavy batter so don't be fooled when you can't pour it into the pan-just spoon it in and spread it around. Does take like 50+ minutes to bake-so keep checking the middle til your knife comes out clean. Def a keeper! If making for a larger crowd..double and bake in a 13x9 inch pan for 1 hour.
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8 users found this review helpful
This was very good-the crumb topping alone was sooo delicious. I took in all the reviews and...
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Reviewed on Sep. 21, 2003 by HEATHER AMANDA
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HEATHER AMANDA
Sep. 21, 2003
This is a great recipe for fresh blueberries. I took the advice of the other reviews and used 1 1/2 cups of flour, added 1 tsp. of vanilla and used 1/4 cup of white sugar and 1/4 cup of brown sugar for the topping. I also extended the baking time by about 10 minutes. Very Yummy!
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8 users found this review helpful
This is a great recipe for fresh blueberries. I took the advice of the other reviews and used...
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Reviewed on Oct. 4, 2003 by
SandyBakes
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SandyBakes
Oct. 4, 2003
GREAT! That's what my husband said when I asked him how it was! Definitely don't skimp on the berries! That's what makes it so moist. I did add a tsp. of vanilla and used butter instead of shortening, but I beat the batter with an electric mixer (up to the berries) and used all two cups of flour when I alternated the adding of the milk and flour. It raised beautifully in an 8x8 pan and the top crumb crust was lovely. I baked it for 45 min. Will DEFINITELY make this again! Thanks!
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7 users found this review helpful
GREAT! That's what my husband said when I asked him how it was! Definitely don't skimp on...
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Reviewed on Apr. 15, 2008 by
alohagirl
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alohagirl
Apr. 15, 2008
After reading through reviews, I made several changes that resulted in very yummy results: Decreased flour to 1-2/3 cup, added 1 tsp almond extract to the milk before mixing it all in, used 1/4 cup white sugar and 1/4 cup brown sugar (instead of 1/2 cup of just white sugar), and melted the butter. I also doubled the ingredients and baked in a 9x13 pan at 375 degrees for 40 minutes, then turned it off and let it sit for another 15 minutes. The almond extract complemented the blueberry flavor perfectly, and the smell was divine. The use of melted butter and brown sugar also made the topping nice and crunchy. I brought it to a potluck so it was still a bit warm from the oven, and it got rave reviews.
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6 users found this review helpful
After reading through reviews, I made several changes that resulted in very yummy results:...
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