Food Network
Home> Recipes> Holidays and Parties>
Blueberry Buckle Recipe

Blueberry Buckle

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (124)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 124

Showing 71-80 of 124

Sort by:

Newest

  • on August 08, 2009

    Flag

    Very easy to prepare and bake! I used a ceramic 9x9 pie dish since I didn't have glass, and the cooking time came out to about 45 minutes. Perfection! I will definitely be making this again

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 31, 2009

    Flag

    Used all purpose flour, salted butter, buttered pan, and used some cinnamon replacing part of ginger and nutmeg. Tasted great especially right from the oven.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 26, 2009

    Flag

    i replaced ginger for cinnamon and added some cinnamon to the topping. i used an 8x8 dish so i baked at 350 and it took a little over an hour. first buckle i have ever had. I thought it was great.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 24, 2009

    Flag

    The store had some blueberries on sale for an outrageous price so I decided to try this. It turned out fantastic!! The cake was so moist and delicious. It was eaten in less than an hour. I had to cook it for almost an hour but no drying out here. Only thing I will do different next time is substitute some cinnamon for the ginger. Thanks Alton for another great recipe!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 21, 2009

    Flag

    We bought a huge pack of fresh blueberries from Costco ($4 for about a gallon...who could resist?!?, and this was the perfect way to use them. The recipe is simple enough that my 3 year old could easily help me without too much damage, and my husband thought the balance of fruit and cake was perfect. He ate the whole thing in two days and has already requested it again--in the same week!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 20, 2009

    Flag

    I changed the ginger to cinnamon and used frozen blueberries instead of fresh, but otherwise followed the recipe.

    I brought the blueberry buckle to a friend's house for dessert. Even though it tastes more like breakfast, we all loved it as dessert. It's moist and has the perfect amount of sweetness. I baked it in a 2 quart casserole dish for about 50 minutes, then reheated it in the oven prior to serving. I know that's more than the recipe's bake time, but the result was moist and warm and very, very good! We scooped it out and served it by the spoonful.

    This blueberry buckle tastes like a cross between a moist cake and a muffin. I would absolutely make this again, no question. It's easier to carry then a batch of muffins or even a coffee cake, yet it tastes better!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 19, 2009

    Flag

    I did cut the ginger and nutmeg in half and replaced the missing halves with cinnamon. I had an 8x8 pan, so it baked 10 minutes longer.

    It's like a giant muffin with yummy crumble on top!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 15, 2009

    Flag

    I made this to take to VBS but my family devoured it before I could get it out the door! Made 2 more for the next day and all the workers LOVED it. I substituted cinnamon for ginger and brown sugar for the white but otherwise kept it the same. A definite keeper!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 14, 2009

    Flag

    Made this yesterday and it was great. The only change I made was using brown sugar in the topping instead of white, otherwise all the same. I love ginger and also fresh nutmeg so I kept those. I'm sure it's delicious not matter how you spice it though. You won't be disappointed. This was easy and sure to please whoever you make it for.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 08, 2009

    Flag

    This recipe was soo good and very moist. I will make this over and over. Thanks Alton! You are the best by far!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1... 3 4 5 6 7 8 9 10 11 12 13 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.