Reviewed: Aug. 4, 2009

This was a delicious recipe. It was just as good reheated the next day. Don't be alarmed if the batter seems a bit thick. I also had to cook it a considerably while longer than the recipe calls for.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Christina Hall

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 4, 2009

Brought this to work and was gone instantly. Family loved it too. Don't overbake or it will dry out, and remember to add some pecans or walnuts to the topping for extra flavor and crunchiness. YUM!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

patty crocker

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Soldotna, Alaska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 4, 2009

Delicious, but had to bake about 10 minutes longer.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ANGIE MASSENGALE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 4, 2009

Yum--delicious! The topping created a perfect streusel layer that stuck on well. I used butter instead of shortening because that's what I had. It also took me 10 minutes longer to bake.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kalie

Home Town: Canal Fulton, Ohio, USA

Living In: Akron, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 3, 2009

Great! I followed the recipe exactly and it came out perfectly! It took about 10 minutes longer to cook than called for...but it could have just been my oven.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

fierystar15

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 3, 2009

Absolutely delicious!! This will be a do over in our household every summer.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Im the cook

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 3, 2009

great dessert my 6 and 3 year old loved it.I made it 2 days ago and am planning on making it again this week

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

juliau80

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 3, 2009

This recipe is so fun and EASY! My cousin and I made it tonight and we can't get enough of it! Thanks for this wonderful recipe! We're making it again next week!!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kissthecookie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 3, 2009

Holy moly this was good. I ended up adding a 1/2 tsp of vanilla, but I'm not sure if I could detect it, so I may leave it out next time. This is a wonderful recipe as is, and it was delicious! This was my first time making a buckle and I didn't realize how THICK the batter would be. Luckily, it cooked up beautifully, and the blueberries were evenly spread throughout. Remember to use cold butter for the topping. I can't wait to make it again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sarah

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 3, 2009

Wow! This was great. I did make a couple adjustments, sub'd Splenda for sugar (can't have sugar) and ended up using 1/2 cup extra milk as the batter was WAY thick for me for some reason. Came out fluffy and yummy. Will def make again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cook 2 relax

Cooking Level: Expert

Living In: Sacramento, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 3, 2009

This turned out great, although I did change things just a bit. I added a splash of vanilla and used margarine instead of shortening in the dough. I used brown sugar for the streusal topping instead of white sugar. I was really worried because the "batter" was more like scone dough, but it turned out great! It also works well with dairy free substitutions.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

melissathebaker

Cooking Level: Intermediate

Home Town: Moscow, Idaho, USA

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 2, 2009

I would give this four stars, but the cake did seem to lack some flavor and the bake time is off if you want the streusal top to brown. Instead of 25 min, you're looking at about 35 or more. Also, I only tried this recipe because of the high rating. Unfortunately, the high ratings are with tons of modifications. When I initially try something, I cook or bake with directions. The cake LOOKED great, and the texture was very appealing. I really loved how the topping browned nicely and the cake remained pretty moist, even though I cooked it for additional time. Like some other comments, I agree that maybe we should add some vanilla, or maybe we should use butter instead of shortening. Something is missing and it is definitely flavor. The appearance is great, but I care more about flavor than how great looking something is when it comes out the oven.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CATHOLIC75

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 2, 2009

Delicious! The whole family enjoyed this one. I had some trouble because the batter was way too thick and I had to add 1/4 cup more milk. Turned out fine, but I would probably listen to the other reviewers when they said to put only 1 1/2 cups of flour instead of 2. Turned out fine with more milk also. Another thing is that next time I'll definitely use some vanilla, 1 tsp., and add 1/4 cup of chopped walnuts. This will give the cake part more flavor and some texture. Overall, this is a great recipe. I made it for company and they asked me for the recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Hello

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 2, 2009

This was fantastic. I made it exactly as written. The topping was fantastic, I will use that topping recipe for everything now. The only bad part was that berries I bought were tasteless. This recipe made them taste pretty good. I will make this recipe again and again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Heidi-Anna

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 2, 2009

I made this recipe exactly as listed and it was fabulous! My family asked when I could make it again. Thanks for sharing this with us!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Paula

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 2, 2009

This was great. I did substitute butter for shortening and had to cook for 45 minutes, but figured that you have to account for the moisture in the berries and everyone oven is different.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

FERNVS

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Bulverde, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 2, 2009

This was very good! I followed the recipe exactly and also used butter flavored shortening and did need to add a touch more milk, but it turned out as it should. My husband had two big helpings as soon as it cooled enough to eat. Very yummy, thank you for submitting this one!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lisa H

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 2, 2009

this was pretty good. Was very moist. Instead of using regular shortening, I used the butter flavored shortening.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mb

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 1, 2009

Very good! This is similar to the Alton Brown recipe. I added half teaspoon of ginger. Also, I experimented in doing a healthier version and the outcome was shockingly good. I subed for the shortening and butter a 1/2 cup of applesauce + 1 tablespoon of canola oil and also used 1/4 cup whole wheat flour in place of 1/4 cup of white. I cut the sugar to 1/2 cup because of the sweet from the applesauce. For the topping a used a mix of brown sugar, flour, canola oil and nutmeg - just enough for a light sprinkle. Both the full fat version and the "healthy" are very good.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

bluemoon

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 1, 2009

I wish I could give it 6 stars!!! I followed the recipe exactly except I added 1 tsp vanilla extract and substituted the 1/4 cup shortening with half stick butter (save the other half stick for the topping). I baked in a 13 x 9 inch pan and although it did not seem like enough batter, it rose beautifully (I admit I added one extra egg, so two eggs total). I did not change the quantity of any of ingredients. The only step I recommend changing is to sprinkle the blueberries on top and pat down rather than stir them in. This way, the blueberries stayed intact and the cake stayed white rather than being discolored from the berries. This is a GREAT cake base and I am sure, any fruit will work with this (ex, apples, peaches, other berries, etc)

Was this review helpful? [ YES ]
2 users found this review helpful