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.
Batter was so thick, I could not work with it. Needs either less flour or not milk to make the right consistency.
Followed the recipe exactly but scaled down for an 8x8 pan. It was lovely and a great use for extra blueberries!
This was Fabulous! I added fresh Blackberries instead of blueberries, and Oh yum it was tasty! :)
My family loved this. I used 3/4 cup white sugar and 3/4 cup brown sugar instead and it made a nice crispy topping. The only thing I think detracted from it was the amount of flour. Even after baking I could still smell the flour when we ate it.
I tried this recipe, it's very good.
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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