Reviewed: Jul. 22, 2009

I actually made 3 of these in the past 24 hours. I made the first one, and realized I accidentally put in 1/2 c. butter in the cake part. Since I was making it to give to someone I did not want to take the chance so I re-made it and had to sacrifice eating the first! It was great. I made the second as written, and decided to make a third to give away with the extra butter. All of them baked up beautifully.

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bkgrl

Cooking Level: Expert

Home Town: Howell, New Jersey, USA

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Reviewed: Jul. 21, 2009

The only thing I didn't follow exactly on the recipe was that I doubled the toppings. I'm sure it would have been just as good without it, but I have some-what of a sweet tooth so I went for it. Delicious doesn't even begin to describe this cake! The smell while it is baking is so good that we decided we couldn't wait for it to cool completely and ate it warm.

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KM_Queen

Cooking Level: Intermediate

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Reviewed: Jul. 20, 2009

Just made this today with fresh picked blueberries and it is delicious! I followed the recipe exactly, but left it in the oven about 10 minutes longer than the recipe called for. My college age daughter said she could live on this cake. I had a couple of guys working on our house and gave each of them a piece as well, they loved it and said it hit the spot after a long day of work.

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PERKY2000

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Reviewed: Jul. 17, 2009

This was great! Every one loved it! I had lots of blueberries that needed used and didn't want to make a pie, so this is what I made. Its a super recipe!

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lizrae

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Reviewed: Jul. 15, 2009

I followed the other recommendations of using butter instead of shortening and also baked it at 350 degrees for 40 minutes. I also added a pinch of nutmeg to the crumble mixture. It came out wonderful - very light and fluffy.

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HzlntLatte

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Reviewed: Jul. 14, 2009

I made this following the original recipe and it was fantastic! It looked great, had a wonderful texture, and just the right amount of sweetness. Delicious!

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roosty30

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Reviewed: Jul. 12, 2009

It is really good! I followed the recipe exactly. Did bake an extra 10 min b/c the middle seemed doughy still. But I think it was the juice f/ the blueberries that made my knife look doughy instead.

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Jessica

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Reviewed: Jul. 11, 2009

Was a great recipe, I did find I had to cook it longer. And I like brown sugar better than white for the top. But was great! Everyone enjoyed it and it was a great use of frozen blueberry's I have in the freezer.

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Kayla

Cooking Level: Intermediate

Living In: Fort Polk, Louisiana, USA

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Reviewed: Jul. 11, 2009

This recipe was delicious. The only things I changed were I didn't have shortening so I used butter, used brown sugar in the topping, ran out of flour so I used cake flour and I baked at 350 for 45 min. I will definitely make this again!

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FamilyFirst

Cooking Level: Expert

Home Town: Bradenton, Florida, USA

Living In: Ocala, Florida, USA

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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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nevoir

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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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outwest

Cooking Level: Expert

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Reviewed: Jul. 7, 2009

This was fantastic as is, it took a little extra milk for the batter, but otherwise perfect.

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marianne

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Reviewed: Jul. 6, 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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jazzwoman

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Reviewed: Jul. 4, 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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Countess

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Oakland, California, USA

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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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Bob C

Cooking Level: Intermediate

Home Town: Belleville, Illinois, USA

Living In: Pell City, Alabama, USA

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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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ellemenohpe

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Reviewed: Jun. 17, 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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McCoolMom

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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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nurseluther

Cooking Level: Intermediate

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Reviewed: Jun. 8, 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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