Blueberry Buckle

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saw it on the episode and wanted to make it...realized I could not eat all this cake so took the remainder to work. everyone loved it. i only did 6oz of blueberries though. I got the wrong package but I just went with it. I couldn't imagine there being anymore in there though. overall very good

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i made this recipe and i have to say, it needs more sugar, at least 1/4th cup. the topping was perfect though. my berries tasted sweet, but after baking took on a very unexpected tartness, so i would suggest using less berries, maybe just two cups would be perfect. other than that, it turned out great, a nice texture and pretty to look at. thanks alton. i love the blueberry pie recipe from this episode as well, except i added a little more sugar to it.

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I went and picked so many blueberries that I didn't know what to do with them. I saw this recipe and it looked delicious! I made it exactly how the recipe said except I did add a little sprinkling of cinnamon onto the topping before baking. It turned out absolutely wonderful! I brought it to work and the doctor that I work for raved over it too. This is a recipe that I will be making over and over, even when blueberries aren't in season. Way to go Alton!!!

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It was really good! Has anybody tried to make it with strawberries or any other fruit instead?

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I have made this twice now, once with fresh and once with frozen blueberries and it was great both times. Will keep this recipe around for good.

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I made a double batch of this for church, baked it in an 11 x 17 pan, and it was soo delicious! Moist, flavorful, very blueberry-y. Everyone at church loved it. I substituted cinnamon for the ginger, 'cause I just like cinnamon more than ginger with blueberries, and it worked very well. This recipe was so easy and is definitely a keeper - and the perfect to use up those ginormous containers of blueberries from Costco!

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This is one of the most delicious, moist, crunchy-topped thing you can do with blueberries!
My husband always loves me (I think! but I have a feeling he loves me a little bit more when I make this.
I follow this recipe to the letter, including the ginger and nutmeg. I am not a fan of either as a rule, even though i always have whole nutmeg and powdered ginger on hand. I figured, "this is AB... he wouldn't put anything in a recipe unless it made it terrific"...... and my faith was well-placed.
After the first time i tried this, I made it every week during blueberry season. Just made it again yesterday, and I am finally getting around to giving it the praise it deserves.

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Just made this for a rainy day brunch. Super good, loved the amount of blueberries in it. We dont have a kitchen scale, so ours needed to cook a little longer as the dry ingredients were a little short. As with all of Altons recipes we've tried so far, this one will surely be a mainstay at our house!!!

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I don't have a 9 in. square glass baking dish so I used a white, round dish. After the first 35 minutes it was extremely runny. It took about another additional 30 minutes so firm up. Its a great recipe and a great way to use some of the blueberries I picked.

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I've been looking for a good blueberry muffin recipe. This recipe is like a huge, moist muffin with the crunchy, sweet topping that we love. Will make this again. May even try it in the muffin tin.