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Blueberry Buckle Recipe

Blueberry Buckle

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (127)

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Average Rating:

Total Reviews: 127

Showing 41-50 of 127

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  • 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!

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  • 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!

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  • 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 =

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  • on December 27, 2010

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    Absolutely delicious, very glad we made it!

    We definitely had to cook it much longer than 35 minutes, not sure what Alton was thinking with that cooking time. At 375, ours took about an hour. We cooked it for 35, then back in for 7, then twice back in for 10 minutes each, until it was no longer doughy on the bottom.

    So much blueberry flavor, and the nutmeg is an outstanding pair. Definitely fresh grate it if you can, I swear it makes all the difference.

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  • on December 11, 2010

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    I love this recipe! I did use a little less than three cups of blueberrys though. The crumble topping is also very tasty. I would definitly make this again, but next time I will grate my own nutmeg.

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  • on October 27, 2010

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    I've made this twice and found it to be very easy and delicious! I did use the larger fresh blueberries I bought this summer and 2 Cups were quite enough. In fact, 3 Cups were more than the cake could support. I'm also going to use the crumble topping on other coffee cake recipies.

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  • on August 12, 2010

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    Just follow the directions. I probably added a little extra blue berries. Served with a bit of good Greek yogurt. Delicious.

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  • on July 29, 2010

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    This was my first attempt at baking any dessert from scratch (I've only begun baking bread recently, and this recipe worked like a charm. I did have to bake it about ten minutes longer, as the bottom was a little gooey after 35 min, but after that it was perfect. I didn't find the ginger or the nutmeg overwhelming; all the spices blended well. The crumb topping came out like a delicately sweet top crust, and it buckled beautifully. I liked how the blueberries were incorporated throughout the cake, rather than being on top, and the ratio of cake to blueberries was good--lots of blueberries! All in all, a recipe I would make again.

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  • on July 27, 2010

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    I made this recipe twice and both times it was excellent! I used an 8X8 pan and it did need to cook at least 15 minutes longer than the recipe called for but the cake was still very moist. No one mentioned the nutmeg being overpowering at all. With all the blueberries in this recipe, I can't see how any other flavor would overpower it. I would recommend this to any blueberry fans!

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  • on July 21, 2010

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    Good recipe but too sweet for my taste. As with others, mine was runny after 35 minutes. Cooked it another 10 and that was enough. Also as others mentioned, the nutmeg stands out as the dominant flavor --- but not in a good way. The star of this show should be the blueberries.

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