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Blueberry Buckle Recipe

Blueberry Buckle

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (124)

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Average Rating:

Total Reviews: 124

Showing 91-100 of 124

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  • on March 09, 2009

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    This was the best use of blueberries I have ever tasted! I too used cinnamon instead of ginger.....mostly, because it sounded better......and it was marvelous...even picky eaters ate it and asked for more!

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  • on March 04, 2009

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    This Blueberry Buckle was super amazing and tasy to! It was so moist and very easy to make. I'll certainly be making this over and over again!

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  • on March 01, 2009

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    I can't cheer enough about this buckle! I'm planning on making my third one in the morning. Moist, perfect. My husband said that there isn't a thing that could be added to make this recipe better. I DID use cinnamon rather than ginger simply because I didn't have any and didn't want to run to the store. Worked great.

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  • on February 28, 2009

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    Alton's Blueberry Buckle is a heavenly hunk of cake...coffee cake...but not exactly coffee cake. This is an extremely easy recipe making it difficult to do anything wrong and allowing some flexibility to make it your own. The cake produced is very light, moist and melts in your mouth and really doesn't need to be lathered in butter to make it better when eating (warm or cold. We added a heaping teaspoon of brown sugar to the cake batter and did half and half brown and baking sugar for the crumble topping. For those of you who know about Hobee's here in northern California will appreciate that this buckle is equal to or better than Hobee's blueberry coffee cake. Definitely "Two Yum's Up!".

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  • on February 27, 2009

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    My headline is due to the fact that usually with Alton's recipies he only gives you the weights of flour, sugar, and other dry ingtredients. This makes it nearly impossible to bake them successfully for us normal people that do not have digital(or other scales in our kitchens at home> Hat's off to you for considering this when adding this one to the website!!.I can hardly wait until blueberries are in season and good tasting again to try fresh ones in this. For now i will have to settle for frozen ones.I have been looking for a good recipie for a blueberry coffeecake for awhile now.. This one is IT!

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  • on February 21, 2009

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    I mixed all the dry ingredients in a bowl, then put melted butter, egg and milk in and mixed with a wisk. I even put in frozen blueberries from last season and to my disbelief, this recipe still tasted fantastic. In fact, I liked it better the next day. This recipe is far better than blueberry muffins. If my 5 year old will wolf it down, it must be great. Thanks again to Alton and his staff for another great recipe.

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  • on February 14, 2009

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    Loved it! It's the most addictive cake, sweet and crumbly. It took a bit longer than the 35 minute bake time, but I think that is maybe because I cooked it in a disposable foil pan instead of a glass one. But otherwise the recipe is foolproof. Can't wait to have it for breakfast tomorrow, too.

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  • on January 07, 2009

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    This was great. Not too sweet--perfect for breakfast/coffee. I only had 2 c. blueberries, so I added 1 c. diced peaches. I also substituted cinnamon for the ginger (not a ginger fan. I'll definitely make this again.

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  • on January 01, 2009

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    literally amazing. One of the most delicious things I've ever had. I made a blueberry syrup with the rest of my blueberries and a little sugar and served it warm over a piece of the buckle and vanilla ice cream. Best dessert ever.

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  • on December 11, 2008

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    This cake is amazing! I made it for my friends and I, and we were all caked and coffeed up for the entire night. If you want to add some more blueberry flavor (and sometimes a pound isn't enough, while it is hot, cut a piece, put a dollop of blueberry jam on top, and let it melt into all those nooks and crannies. Great!

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