Food Network
Home> Recipes> Holidays and Parties>
Blueberry Buckle Recipe

Blueberry Buckle

Show:

Episode:

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

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 124

Showing 31-40 of 124

Sort by:

Newest

  • on August 13, 2011

    Flag

    Very good recipe. I added some saigon cinnamon and a little vanilla. Definetly had to bake longer but it's sooo good.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 13, 2011

    Flag

    Like many other cooks said previously, the most common size glass baking dish is a 8x8 not a 9x9. I think that is the reason there is a common thread in these reviews that 35 minutes cook time is too short. An 8x8 will require more time, but patience pays off...this recipe is AWESOME! Alton...I FINALLY bought a good kitchen scale as a lot of your recipes require one. You're the bomb dude! Nice work.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 09, 2011

    Flag

    this is one of the best coffee cakes i've ever had. It's very blueberry, and the cake is soft and moist, and the top is crisp and delicious. It is going to make a difference if you use AP flour instead of cake flour...they're totally different.
    Alton also said in the show this would work fine with frozen blueberries, just fold them in while still frozen, pan the batter with the frozen berries, and let it sit on the counter 30 minutes before baking (the baking time will increase a little too. That way the berries are less likely to break when folding. I've tried this and fresh berries and both work excellently.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 09, 2011

    Flag

    This was fabulous! The cake was moist and delicious and stayed fresh for the two days we were able to keep it in the house. We couldn't stop nibbling. I followed the recipe exactly as given, but used a 7"x11" glass baking dish and only needed to add 5 additional minutes to the baking time. Will definitely make this again and again!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 27, 2011

    Flag

    I had this dessert at a lodge in McCall, Id. topped with coconut/ginger ice cream and decided to make it at home. Easy to make, but very dry. Perhaps my scale was off. The topping is really good. The 9 x 9 baking dish was hard to find. Nearly all glass squares are 8 x 8. I think I'll try the Neelys recipe.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 22, 2011

    Flag

    This recipe is so yummy! It took longer than 45 minutes to bake ...more like 45-50. It is well worth it! I wish I would have made two of these. It was easy to make and we love it so much it is my new favorite!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 05, 2011

    Flag

    I liked this recipe but the dough turned out too stiff. there's no way i could gently fold in the blueberries! I'm wondering if it's because i used regular flour (sifted and I substituted a sugar substitute. Any ideas??

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 02, 2011

    Flag

    I have made this several times and it is fantastic every time. Yesterday I made it with raspberries (frozen 9 months ago from our local farm. My family thinks that the raspberry one is even better than the blueberry one but they are both excellent. My sister made 2 in metal pans and had issues with overcooking and undercooking. I always use my glass pan and have never had any problems. It cooked in 40 minutes for me. Enjoy!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 12, 2011

    Flag

    Absolutely wonderful! It definitely did take longer than 35 minutes to cook, more like 50 for me. I wouldn't change a thing!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 09, 2011

    Flag

    This is one of my favorite cake recipes of all time! I can’t wait for summer so i can make blueberry muffins and buckles everyday using THIS recipe! Make this with fresh sweet berries if you can! Where I live in PA there’s a place that lets you pick them for $1 a pound! Overall this is a delicious recipe that makes great muffins too! Thank you Alton for yet another EPIC recipe! This one puts a smile on my face every time =

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 7 8 9 ... 13 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.