Blueberry Buckle

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This dessert turned out great and was well-received from our dinner guests. The buckle had a nice muffin/cakey texture, plus the blueberries, spices, and streussel gave it good flavor.

We made a few deviations from the recipe:

1. 9 x 9 glass baking dishes are harder to find in stores these days, so we resorted to using a more common 8 x 8 glass dish instead.

2. Our baking time ended up being 50-60 minutes in the oven. The main problem was finding balance between overcooking the edges/streussel topping and undercooking the center. I think 55 or so minutes was probably enough time to find compromise between cooking all sections of the buckle as well as possible.

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This cake is great, soft & fluffy. I swapped nutmeg for cinnamon in the topping & only put half the amount of ginger in the batter. I also added the zest of a lemon to the batter & used brown sugar for the topping. I'd recommend using a 7x9 or 5x9 baking dish, otherwise you'll end up with a very thin, flat cake - there's nowhere near enough batter for a 9x9 dish!

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I thought this was great and it's not even out of the oven yet!!!! I ate about half the batter and had to stop myself. I read a bunch of people's advice and went with out the ginger and nutmeg. But I did sub cinnamon for the nutmeg in the topping. I haven't tasted it fully baked yet but I don't think vanilla was needed at all. I'll hang back from posting this just yet and wait till it's out of the oven......It did take longer then 35 min. But to be fair I set the oven for 350, and not till I went to check on it did I set it for 375. Oh-uh. Oh well still is REALLLLLY yummy. Will make this one allll the time now!

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I made this to recipe - by weight - and was deeply impressed. The ginger and the nutmeg aren't something I normally would do, but it works like gangbusters here. Wonderful texture thanks to the cake flour.

I had only an 8 x 8 glass pan, like everyone else, and I used frozen blueberries. The cooking time at 375 F was 60 minutes.

Next time I do this I will probably use a cast iron skillet because I did notice a huge 45 F temperature difference between dead center and 1 inch off of the corners - the classic "dry corner" or "hot corner" problem. I had to pull it out of the oven because the corners were approaching 210 F. A stout 9" cake round would probably work fine also. You would have to adjust the cooking time accordingly.

I see no reason this basic structural recipe couldn't work with other seasonal fruits that have a decent amount of moisture. Change the spicing a bit as needed, but great basic buckle.

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The best ever! I had to make my own cake flour, but it was worth the time and effort. The ginger and nutmeg added a different taste. I used 2 cups of frozen blueberries & let it set on the counter for 30 minutes before baking. I had to bake it about 20 minutes longer because it was so cold. I will be making this again and again.

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This was awesome, the nutmeg with blueberries is so good together. Sunday family supper tomorrow and this will be wonderful with coffee for dessert. YUM!

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I modified this recipe to make it gluten free in the following ways: I replaced the cake flour with 2 cups gluten free rice flour blend (2 parts brown rice flour, 2/3 part potato starch, 1/3 part tapioca flour and added 1/2 tsp xanthan gum. You must use a rice flour blend and not just plain rice flour, or the texture will be grainy. I recommend a rice flour blend instead of other gluten free flours because the other flours tend to have strong tastes. The xanthan gum replaces the gluten in the flour. I also added 1/4 tsp vanilla to help make up for the lack of wheat flavor in the rice flour. The buckle turned out wonderfully! The texture was moist and soft and the cake held together beautifully. It's great to know that one of Alton's recipes can be so easily modified for my diet!

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this is the best blueberry buckle recipe I've ever made. Except for one thing! You cannot find a 9X9 in glass square pan anywhere! Pyrex doesn't make them anymore!! Used 8X8, but would have liked to have had a glass 9X9. Used cinnamon in place of nutmeg. Moist and delicious!

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This was delicious! It was so easy to make with ingredients that I always have in my kitchen. Yummy!

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Alton has done it again. The buckle was absolutely delicious and the ginger added a tickle to the taste buds. Make sure to take the time to measure out the dry ingredients because it absolutely makes a difference in the texture.