Blueberry Buckle

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This recipe was a hit in my house. The ginger inside of the cake added great flavor and I also added a dash of Allspice and Cinnamon in the topping.

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I didn't care for this recipe at all. With nutmeg and ginger in it I should have known better. I DO like those flavors but not in my dessert. After painstakingling picking a pound of wild blueberries I wished I'd used a more traditional recipe. This is going to sound strange but when it came out of the oven and I leaned in to smell, it reminded me of macaroni and cheese! Weird, I know! No doubt it was the nutmeg/bechemel connection. In the future I will use store bought frozen berries for the trial run and use the good stuff for my tried and true recipes.

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Oh, WOW!!!!! This is absolutely delicious! It is sweet, moist, and perfect. I did not have any problems with cooking it--35 minutes was fine. I used the ginger and it gave a unique flavor which added to the yumminess. Instead of nutmeg in the mixture on top, I used a mixture I had of cinnamon, nutmeg, and allspice and it was great!!!! I made this for breakfast this morning, but I will make it as a dessert later this week and will serve it warm with blueberry ice cream.....I LOVE this recipe!!!!!

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LOVED IT.

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I normally don't make a recipe the same day I find it but I did this one. I followed the recipe exactly - in he beginning. However, I cut the amount of blueberries to 2 and 1/2 cups which seemed plenty. I did use the ginger and liked it; it made the cake's flavor a little more unique than other blueberry cake recipes. It was definitely not completely baked after 35 minutes but after 43 minutes my cake tester came out clean. I just finished eating a piece and it was fantastic; it was extremely moist! Even my husband liked it and he does not ordinarily eat blueberries! It was a very easy recipe to follow and would be great to take as part of a hostess gift - which I intend to do. This recipe is a definite keeper!!!

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I also find this recipe to be easy to make and delicious. A few alterations: I added 1/4 teaspoon of cinnamon to the batter to replace the ground ginger. I added 1/4 teaspoon of cinnamon in the topping along with the nutmeg,and 1/3 cup chopped pecans for a little extra crunch.
I agree with the other reviewers that addition baking time was needed. It took 48 minutes to completely bake the buckle. I checked with a toothpick after the recommended 35 minutes and the batter was still wet so I baked another 13 minutes and the cake was done.
The next time I will try doubling the topping recipe.

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Delicious!! my whole family loved it. Very easy to make.

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I thought this was delicious after I made it the second time and used a little vanilla sugar instead of the ginger.I don't know if it's just me and my friends but we saw no use for the ginger in this recipe it gave it a bad taste and yes I'm sure I measured correctly, but I will say this is the first time ever that i switched up one of Altons recipes I love his recipes and watch the show religiously and never have a bad thing to say about him.

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My mom and I saw this episode the other day and I immediately went to the store and bought all the ingredients! Let me tell you...this buckle lasted a day and a half...literally! My Dad asked me to make this for his Thanksgiving party and I remembered I had frozen huckleberries from Alaska I brought home with me. So I made two one for his party and the second I mixed huckleberries and blueberries! The house smells delish! I watch Alton Brown every night....he has the best recipes!!

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This is the best blueberry recipe I've ever tried!!! So much so that after many years I was finally inspired to write my very first review! Only adjustments I made were to add pecans to the topping and to extend the baking time as many others have noted. My only question is: Has anyone tried assembling this the night before, refrigerating overnight, and then baking it in the morning?