Blueberry Buckle
Show: Good Eats
Episode: Kinda Blue (Blueberry)
Rate This RecipeRead users' reviews (124)
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Average Rating:
Total Reviews: 124
Showing 31-40 of 124
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By rebajoan
on August 13, 2011
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Very good recipe. I added some saigon cinnamon and a little vanilla. Definetly had to bake longer but it's sooo good.
By Amanda Huggenkis
Kirkland, WA
on August 13, 2011
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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.
By jonesy10ftw
on August 09, 2011
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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.
By smtarheel
on August 09, 2011
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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!
By hopeitstasty
Meridian, Id
on July 27, 2011
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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.
By sarahfisher
on June 22, 2011
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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!
By vickyzzzz
Albuquerque, NM
on June 05, 2011
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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??
By sjlo5
on June 02, 2011
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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!
By nikkiblue1111_1...
Ossining, 72
on May 12, 2011
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Absolutely wonderful! It definitely did take longer than 35 minutes to cook, more like 50 for me. I wouldn't change a thing!
By Cookieman91
Pittston, PA
on February 09, 2011
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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 =