The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 13, 2009
Oh SO delicious! The two changes I made to the recipe were using butter instead of shortening, and brown sugar instead of white (I used white for the crumble). I also coated the berries in flour to prevent sinking. This was incredibly moist--almost TOO moist with big juicy blueberries. I took others advice on cooking at 350, but I ended up with a puddle of butter on top after 30min. I was able to sop it up with a paper towel, increase the heat to 375, and cook for another 15 minutes, and it turned out perfectly.
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Cooking Level: Expert

Home Town: Sterling, Virginia, USA
Living In: Pleasanton, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 9, 2009
This was very yummy, guests loved it. It went fast. Served it with vanilla ice cream.
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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: Feb. 6, 2009
Very very good. All my guests raved over this. The only thing is it took longer to cook than the time given, may be oven differences.
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Naperville, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 4, 2009
I made this exactly as the recipe was written. We really liked it. I think I will leave off the topping (sugar,flour, butter) because it ended up hard after baking. I think I will sprinkle a little sugar on top after baking. I am also going to add the vanilla that others have suggested. I think it was just a little bland, but still very good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 29, 2009
I followed the recipe exactly and it came out perfect! I made it this afternoon and it's half gone already. My family loves it!
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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: Jan. 29, 2009
I used butter instead of shortening and it was so delicious! It didn't last more than a day in my house!
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 28, 2009
I thought this recipe was just average, mainly because I could TASTE the shortening. I don't usually cook with shortening and will try one of the Blueberry Buckle recipes on this site tht doesn't call for shortening.
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Cooking Level: Expert

Home Town: Georgetown, Delaware, USA
Living In: Vienna, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 25, 2009
This is an excellent recipe. I've served it at several brunches, and there are never any leftovers. It's a perfect mixture of texture and taste. Thanks for sharing!
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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.
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Reviewed: Jan. 22, 2009
This was super! Only thing I changed was using butter for the shortening and decreasing the flour to 1.5 cups. I used frozen blueberries that I thawed, dried, and coated in flour. Mine took about 40 minutes to bake. I let the butter for the topping get a little too soft, so the topping melted more into the cake, so make sure your butter is pretty cold.
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Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 12, 2009
I made this with whole wheat flour and splenda and it was a bit dry, but that might have been to me switching the ingredients. Next time I'll add more milk.
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Cooking Level: Expert

Home Town: Greeley, Colorado, USA
Living In: Fort Collins, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 11, 2009
We enjoyed this recipe. The first time I made it, I did not cook it long enough.. Be sure to check that your cake is cooked before removing it because it will look cooked and will not be. The second time I used frozen blueberries and it turned out ok.. Just needed to add more time for cooking.
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Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 10, 2009
The actual cake of this was delicious but my topping didn't turn out at all like a crumb topping. It actually made the cake look very unappealing. I would make this again and serve it without any topping, and it would be much better.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 29, 2008
This turned out very well and had a great taste! I followed other reviewers' suggestions and added extra blueberries (about an extra 1/2 cup) and also added about a tsp of vanilla extract. My other suggestion would be to use a 9x11 or 9x13 pan... the 9x9 pan was too small, in my opinion :)
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Cooking Level: Expert

Home Town: Olmsted Falls, Ohio, USA
Living In: Strongsville, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 13, 2008
Very Good. My family loved it. I changed nothing other than tossed the blueberries in flour (I used frozen). I did have to bake it longer than suggested however (possibly due to the frozen berries). Thank You for the great recipe.
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Cooking Level: Expert

Home Town: Harts, West Virginia, USA
Living In: Dexter, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 13, 2008
Excellent Recipe. Bought extra blueberries when were on sale and froze them. Worked out great in this recipe, whole family loved it.
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Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 3, 2008
Made this for our first annual Ourtabletalk.com gathering out in Ohio. Took ~Taylor's~ advice and cut back on the flour and upped the crumb topping. Delicious and thank you!!
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Cooking Level: Expert

Home Town: Livingston, New Jersey, USA
Living In: Flanders, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
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Reviewed: Oct. 20, 2008
Wonderful! I added just a bit more blueberries, covered mine and let it sit overnight and the flavor and texture was so much better!
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Cooking Level: Expert

Home Town: Edmond, Oklahoma, USA
Living In: Oklahoma City, Oklahoma, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
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Reviewed: Oct. 7, 2008
Yummy. I like it even better with less flour and more streusel.
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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: Sep. 30, 2008
Absolutely fantastic...my family loved this recipe. Did use a few of the suggestions other reviewers suggested, more vanilla, less flour and doubled the topping. Thanks this recipe is great!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 23, 2008
it was ok. thought it was too sweet for me. Also, i would like it to have more moist. It would go good with coffee tho. but I probably wouldn't make it again not anytime soon.
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