Reviewed: Aug. 27, 2009

This was excellent. The cake itself was not too sweet. It was just perfect!! Will definately make again.

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hjk458

Cooking Level: Intermediate

Living In: Schnecksville, Pennsylvania, USA

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Reviewed: Aug. 25, 2009

Very good! I used 1/4 cup white sugar and 1/4 cup brown sugar for the topping (because I love brown sugar) and drizzled it with a glaze (because, well, I can't help myself!). The batter was pretty thick and I had trouble stirring in the blueberries. I contemplated adding more milk, but decided to follow the recipe. In the end, I think I could have added a little more milk because the cake did turn out a tad dry. Otherwise, very yummy! Love the topping!

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Dianne

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

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Reviewed: Aug. 22, 2009

This cake was so light and delicious! I was unsure how it would turn out without vanilla, but was totally surprised by how great it turned out! It's a simple recipe w/great results.

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Amber

Cooking Level: Intermediate

Home Town: Monterey, California, USA

Living In: San Diego, California, USA

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Reviewed: Aug. 22, 2009

Delicious. A great way to use up extra blueberries.

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PEPPERDOO

Cooking Level: Expert

Home Town: Selkirk, Manitoba, Canada

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Reviewed: Aug. 20, 2009

This was pretty good but a little sweet. Easy to make which was a plus. I might make it again.

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Laura

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Reviewed: Aug. 19, 2009

Great recipe! I made it exactly as written and wouldn't change a thing. Loved the topping!

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TAMHIC

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Aug. 19, 2009

Used butter instead of shortening, cut flour to 1 and 1/2 cups, used 3 cups berries, added 1 tsp vanilla, and grated in some lemon rind as well. roll the blueberries in about 1/4 to 1/2 cups flour to coat (keeps them from sinking to the bottom). ONE OF MY FAVORITE RECIPES!!!!!

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pjclark4

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Reviewed: Aug. 19, 2009

Delicious! I added a tsp. of vanilla, used butter for shortening (personal preference) and brown sugar in place of the white for the topping. The cake was finished in less than 24 hours!

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Christine

Cooking Level: Intermediate

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Reviewed: Aug. 18, 2009

Absolutely delicious! I added a touch more blueberries and a splash of vanilla extract. It was a great success! Thank you!

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yosy

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Reviewed: Aug. 17, 2009

Just YUM!

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meg

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Reviewed: Aug. 16, 2009

Wonderful!!! I changed it---I doubled the recipe. If you are going to make a mess, you might as well make two of them. I also used brown sugar instead of white since that is how my family likes the topping. Thanks for sharing!!!

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JYNX2

Cooking Level: Expert

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Reviewed: Aug. 16, 2009

I made this exactly as directed and it turned out moist and delicious. The whole family loved it. Definately a keeper.

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KATTAU6

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Reviewed: Aug. 15, 2009

Looked great and the topping was tasty, but the rest was dry, crumbly, and nearly tasteless. I had to cook an extra 15 minutes because the batter was still runny in the middle after 30 minutes. (I made this exactly as written except added 1/2 tsp each of vanilla and almond extract)

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medstudentcook

Cooking Level: Intermediate

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Aug. 15, 2009

Followed the recipe exactly and found it to be absolutely delicious! I originally meant to bring some to work, but it was too good to share! Maybe next time I'll make 2! Thanks so much for sharing!

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JudyO

Cooking Level: Intermediate

Home Town: Bingham, Maine, USA

Living In: Minot, North Dakota, USA

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Reviewed: Aug. 14, 2009

I love the texture of it and the fact that it wasn't too sweet. I think time I will add some lemon juice. I would make this again.

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chimmy

Cooking Level: Intermediate

Living In: South Bend, Indiana, USA

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Reviewed: Aug. 13, 2009

Holy Frijoles Batman! Thank You!

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MammaoftheMia

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Reviewed: Aug. 13, 2009

Definitely add one tsp. vanilla and bake for 45 minutes at 350 degrees. I used butter instead of shortening. This is a lovely dessert and easy to make!

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nina518200

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Aug. 12, 2009

Very very delicious! I altered the recipe a little to make it more suitable for my family's taste. First of all, I substituted butter for the shortening because I did not have it on hand. Second, I added around 1 1/2 tsp vanilla extract into the cake batter to give it a little more flavour. The big change came in the topping: I made my own version using 1/4 cup flour, 1/4 cup rolled oats, 1/8 cup butter, 1/4 cup finely chopped walnuts and 3/4 teaspoon ground cinnamon mixed up together into coarse crumbs. Then, I baked my buckle in a muffin pan (filled 12 cups) at 350 degrees F for 25 minutes. They turned out fabulous! The cake was moist and not too greasy nor too sweet, and the topping was delightfully crunchy and cinnamony. We loved them!

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M. R. Phoenix

Living In: Toronto, Ontario, Canada

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Reviewed: Aug. 12, 2009

by far the best dessert I have made with blueberries! I took someones advise on the reviews and rolled my blueberries in flour before I added them to the mix and it worked like a charm, they did not seek to the bottom of the cake. thanks for the great dish

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