Grandma's Blueberry Buckle Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 4, 2014
I tried this recipe, it's very good.
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Photo by Cherie Ridenour

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Reviewed: Aug. 19, 2014
Followed the recipe exactly but scaled down for an 8x8 pan. It was lovely and a great use for extra blueberries!
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Photo by Abbey

Cooking Level: Intermediate

Home Town: Manchester, Iowa, USA
Living In: Cedar Rapids, Iowa, USA
Reviewed: Aug. 3, 2014
This was Fabulous! I added fresh Blackberries instead of blueberries, and Oh yum it was tasty! :)
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Photo by thecookandbaker

Cooking Level: Intermediate

Living In: Fortuna, California, USA
Reviewed: Aug. 2, 2014
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!
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Photo by Nic

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Reviewed: Jun. 16, 2014
I made a oat crisp for the topping and everyone loved it.
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Photo by Minja

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Photo by Deb C
Reviewed: Feb. 21, 2014
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.
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Photo by Deb C

Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA


 
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