Recipe by ChefGary
"This is the recipe that my Grandmother handed down to me. I always make it during blueberry season. My guests just love it!"
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1 1/2 cups
1 1/3 cups
Because I grow blueberries, I’m always on the hunt for a good blueberry recipe and this one is very good. This makes a wonderful blueberry cake that has wonderful flavor and texture. The only changes I made were to add a little vanilla and I extended the baking time.
This was Fabulous! I added fresh Blackberries instead of blueberries, and Oh yum it was tasty! :)
Followed the recipe exactly but scaled down for an 8x8 pan. It was lovely and a great use for extra blueberries!
Since I'm a vegan I didn't think I would be able to make this recipe but I figured how to make it vegan and it came out pretty good. I changed the serving size to 4. I substituted the eggs with Bob's Red Mill Egg replacer (1 1/2 Tablespoons) and instead of milk I used soy milk. I also used Earth Balance soy butter instead of regular, substituted white sugar for brown for the topping and added 1/2 tsp of cinnamon to the batter. It turned out excellent. Fluffy with a soft texture to it that melts in my mouth.Not too sweet but sweet enough. This one is a keeper. Thank you!
I made a oat crisp for the topping and everyone loved it.
* Percent Daily Values are based on a 2,000 calorie diet.
Grandma's Blueberry Buckle
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 134
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