Blueberry Buckle

Reviews More Reviews

Most Helpful Positive Review

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.

—elainestress

See full review »

Most Helpful Critical Review

Aug 13, 2008

I did not care for this recipe. I don't understand why everyone gives this recipe a high rating but then writes in the review that they made a million modifications. I made the mistake of following the recipe to a T and it ended up taking over an hour to cook (the edges burned while the middle was still soggy after the hour,) the crumb mixture was more like a paste and the total outcome was a dry mess of a what should be a blueberry buckle. I certainly won't follow this recipe again, but I will try one like it with all the modifications in place. Please people, don't give recipes a 5 star rating if you made any kind of modification to it, that is very misleading!!!!

—manda

See full review »

1,097 Ratings

See other versions of this recipe!

Aug 11, 2008

Looking for something to make with blueberries, I came across this recipe, one I've been making exactly, for over 40 years. I have never found it necessary to change it at all. It is moist, bursting with berries, with a beautiful streusel topping. For me to repeat a recipe as I have with this one, for more times than I could ever count, speaks volumes about this wonderful cake. Another example of how perfection needn't be tinkered with.

—naples34102

See full review »

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.

—Ali

See full review »

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!

—SHANEBS

See full review »

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.

—cookiequeen

See full review »

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 :)

—Jennifer

See full review »

Oct 04, 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!

—SandyBakes

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Blueberry Buckle II

Best Blueberry Buckle

Maritime Blueberry Buckle

Blubaugh's Blueberry Buckle Shortcake

Blueberry Buckle Pull-Apart Bread

Melt In Your Mouth Blueberry Cake

Blueberry Muffins II

Blueberry Coffee Cake III

Blueberry Upside-Down Cake

Blueberry Crisp I

ADVERTISE WITH US

Nutrition

Calories
319 kcal
16%

Carbohydrates
52.4 g
17%

Cholesterol
34 mg
11%

Fat
10.8 g
17%

Fiber
1.5 g
6%

Protein
4.3 g
9%

Sodium
259 mg
10%

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

Nutritional Information

Blueberry Buckle

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 319
Calories from Fat: 98

% Daily Value *
Total Fat 10.8g 17 %
Saturated Fat 4.6g 23 %
Cholesterol 34mg 11 %
Sodium 259mg 10 %
Potassium 81mg 2 %
Total Carbohydrates 52.4g 17 %
Dietary Fiber 1.5g 6 %
Protein 4.3g 9 %
Sugars 28.6g
Vitamin A 4 %
Vitamin C 5 %
Calcium 10 %
Iron 16 %
Thiamin 25 %
Niacin 21 %
Vitamin B6 3 %
Magnesium 4 %
Folate 32 %

* 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.