Blueberry Buckle

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LOVED IT!

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This was fabulous! Soooo many requests for the recipe.

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Wow and yum definitely a big hit in my house this cake was moist and full of Flavor... My husband told me I could go into debt to buy the ingredients for this buckle :... I don’t keep cake flour on hand so I replaced 2 tablespoons flour with 2 tablespoons cornstarch for every cup flour and it turned out beautifully. My batter was very thick and I was worried but I pushed it into my pan and put the topping on it cooked it up and it was so good.

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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.

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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.

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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.

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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!

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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.

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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!

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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??