The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 10, 2009
I made this recipe exactly as written and it was fabulous! In fact, my kids who don't even 'like' blueberries loved this Buckle. As requested from my family, I'm making my second batch tonight from our fresh blueberries. This recipe is a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 9, 2009
This was excellent as a coffeecake. I used the other suggestions and cut flour to 1 1/2 cups and used brown sugar instead of white for the topping. It is moist and delicious, I will be making this again.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 8, 2009
This was fantastic as is, it took a little extra milk for the batter, but otherwise perfect.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 7, 2009
Taste wise this was a very good recipe. I had some left over frozen blueberries from a previous recipe and decided to try this out, and although I had to bake it for approximately 20-25 more minutes to set the middle, it was still a great recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 5, 2009
Delicious! I made a few changes based on what I had: one cup of blueberries with one cup of chopped, peeled plums; whole wheat pastry flour instead of all-purpose, and all brown sugar. I also added a squeeze of orange juice and the zest of half an orange. The cake was very light and moist; I'll definitely make this again!
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Cooking Level: Expert

Living In: Oakland, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 2, 2009
We have several blueberry bushes and are always looking for new recipes. This is a great coffecake.
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Cooking Level: Intermediate

Home Town: Belleville, Illinois, USA
Living In: Pell City, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 30, 2009
Perfect for a summer dessert or for brunch. Everyone said it was great. I will make it again. I think it would be slightly improved if there was a little more flour in the topping mixture.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 18, 2009
I made the original recipe and it was fabulous!!! We topped it with ice cream or cool whip! This is a definite keeper!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 17, 2009
This was good! It's really more of a coffee-cake than a dessert. Next time I'll prob double the amount of blueberries. I also added a tsp of vanilla and substituted butter for the shortening.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 9, 2009
Perfect - very moist blueberry cake with delicious streusel topping. Cut the flour to 1&1/2 cups per other reviewer's suggestions, substituted butter for shortening, added 1 tbsp vanilla. Also added nuts to the crumb topping. Baked for 40 min at 350.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.64 star rating.
Reviewed: May 29, 2009
the streusel was yummy... but it just started falling of the cake as i cut it... the cake was super dense and dry. nothing to call home about.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.64 star rating.
Reviewed: May 26, 2009
I made the recipe as written. It was OK but I thought it lacked flavor and it was a little dry too. I'll try it again using some of the suggestions from the other reviewers.
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: May 18, 2009
Fantastic breakfast/dessert! I used all butter, added 1 tsp of vanilla to the sugar/butter/egg mixture, used white whole wheat flour, and added a 1/4 cup of chopped walnuts. Baked at 400 Degrees for 45 minutes.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: May 15, 2009
made this recipe following reviewers modifications and loved it so much I used the same recipe to make blueberry muffins the very next day and they came out great! the only change in the original recipe I did for the muffins was sub butter for the shortening and reduce baking time to 20 minutes.
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Cooking Level: Intermediate

Living In: Lawrenceville, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: May 13, 2009
I double the recipe and bake in a 9x13 pan for 40 mins and it turns out great everytime!
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Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: May 12, 2009
This cake is really good. Other reviews mentioned cutting back flour, I kept the flour the same but increased the milk to 3/4 cup instead and it worked out well. I also added some vanilla and nutmeg. The dough seemed very dry and thick before baking. It seemed like there was way too much fruit in it but when it baked I thought the ratio was perfect. I have also made it with the costco mixed berries and it is delicious. This cake disappears fast. The last time I made it I increased the recipe by half and made it in a 10" springform form. I find one 8" is just not enough!!
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Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: May 12, 2009
This was excellent! I made it exactly as directed with absolutely no problem. Was moist, berries were juicy and they didn't sink. Batter was thick, but not as thick as I expected after reading the reviews. I always make a recipe as called for the first time and then am my own judge as to whether it needs modifications. Most times, it does not. I think the only thing I would change w/this recipe is that I'd just use brown sugar for the topping instead of the white. But the cake part was perfect!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: May 4, 2009
I just made this today for a church breakfast and received rave reviews !! Made it just as the recipe calls for except that I too used 1/2 white and 1/2 brown sugar for the topping. Yes, the batter is very thick but the blueberries make it very moist. Served warm - awesome !!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Apr. 28, 2009
This is very good. Dont need to bother with changes mentioned here. The batter is very thick, but that's how it is supposed to be. I only had a dark pan so had to lower oven and cook a bit longer. Next time I'll find a different pan. Otherwise is great!
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Home Town: East Lansing, Michigan, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.64 star rating.
Reviewed: Apr. 15, 2009
I was tempted to make some of the changes as suggested by others such as less flour, brown sugar, but then I decided against it and made the dessert as written because there are reviewers who said great things about it that way. Well, I wish I had made the alterations because it was very dry and pretty bland for our tastes. I did bake it for about 45 min. because it was just batter inside using a quicker time. The search continues...
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Cooking Level: Expert

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