Blueberry Buckle

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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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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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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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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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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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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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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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I used a 9"x9" glass baking dish. After 35 minutes, the cake was brown on the sides, but runny in the middle. I thought the cake was going to be dry after baking it an additional 20 minutes, but it was moist and delicious. I used the 1/2 teaspoon of ginger, but substituted cinnamon for the nutmeg for the topping because I didn't have any available. I would definitely make this again. My husband also loved it.

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I made this twice actually. The first time I tried using frozen blueberries, but at the end of 35 minutes it came out like a bowl of soup. I went out and purchased a scale to weigh everything precisely and tried a second time, this time with fresh blueberries. First of all, I don?t know where anyone can find a 9x9-baking dish, so I used my 8x8. It was still a little runny after 35 minutes, so I left it in for another 15 and it came out perfect. After letting it cool, my wife and I tried it and all we could taste was the ginger, it was really overpowering. With the blueberries being the highlight of this dish, we couldn?t even taste them. When I try this one again, I?m going to skip the ginger altogether and proceed as normal.

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I love blueberries so I make A LOT of blueberry recipes. This is one of the best I've had! I don't think it needs anything. It is WONDERFUL!!