Blueberry Buckle

I found this recipe back 2012 and we love it. I’ve also shared the recipe with many after they’ve tasted it. I’ve always made with butter as I rarely have shortening on hand though I bet shortening would make it lighter in texture. I totally agree that ratings should be based on recipe as written and I stand by my 5 stars. With that said, I will say I add an extra cup of blueberries because we LOVE blueberries. Thank you JBS Box for a great recipe.

I made this it’s delicious. Everyone loved it . I doubled it and made it in a 9×13 pan

I made this cake three times in one week. Everyone LOVED it!! I followed the recipe but added a splash of vanilla to the batter and accidentally used a 9″pan. I got a moist, scrumptious blueberry buckle cake. The crumbs didn’t spread as well but were just enough for the 9″ pan. The picture is before I put it in the oven.

I followed the recipe, except I had to swap water for milk (didn’t have any). I thought it would turn out sweet because of all the sugar, but it was excellent! Thank you for a great dessert recipe!

My mother has been making blueberry buckle since I was a child in the 1970s. Her recipe is the same as this EXCEPT hers calls for 1 cup of milk. This is the perfect amount of moisture for the batter – it should be cake batter like consistency once it’s mixed. It’s a little too thick with just 3/4 cup of milk. Make this adjustment to the original recipe and it will come out perfectly every time.

Too much flour – batter was way too thick – I’ll use less next time – also used only a half cup of sugar. As a diabetic I usually use less sugar than the recipe requires.

I made the recipe as written and it was great. I might choose a bit bigger of a baking pan next time. The batter rose so high in the middle I was baked it a bit longer to be sure it was baked through.

This was a lovely recipe. I made 2 adjustments which i think worked out well: — I had no milk so I took 2 tablespoons of Greek yogurt and watered it down. — I layered the blueberries and crumble on top of batter bc I saw pictures of crusty crumble. I prefer soft crumble. It looks beautiful! Though I won’t know until this evening.

I made this dessert as written and enjoyed it. My guest enjoyed it too. I will make it again.

Very easy to make and very good! I almost didn’t make it because of some of the reviews. The batter was not too thick and the cake itself is very moist. I used a spatula to incorporate the blueberries and folded them in, didn’t stir. I followed the recipe exactly but baked using convection at 350. Was baked perfectly in 30 minutes.

Easy to make!!

I converted all measurements to grams and it came out perfectly so other reviewers might have been heavy handed with the flour. Was cooked fully at 30 mins but I like a crunch on top so I added 5 more. Perfect summer treat when you have left over blueberries.

I’m a VERY amateur baker and followed the recipe exactly. It came out great and got lots of compliments from spouse and kids! While I expected something more cake-like, this was less sweet and more dense than your typical cake. The berries make it a special treat. Like others mentioned – it did take longer to bake than the recipe states.

This came out delicious! I did use butter because I had no shortening and I used a 9 inch spring loaf pan! Yes there is a slice missing, yum, Great recipe! Thank you!

I don’t know if it’s the quality of my flour, but by the time I added in all the milk & flour I had a blob. VERY difficult to “fold” in the blueberries. It seemed to bake up well, but afraid all the mixing will make the texture tuff. May try to add a little more liquid next time. I have another pint of blueberries to use up. So hoping this worked.

I have made this several times completely following the recipe. Family asks for it often. It is very good but mine always takes another 10-15 minutes to bake. This last time I was obviously on auto pilot thinking I was making something else and added vanilla and lemon zest. Which ended up being just as great!

Very dry, I would not make it again. I checked my measurements twice but something is clearly wrong. Maybe not enough milk.

This is on my favorites to bake!

was so simple and quick to make. Used this recipe before, very good

I love this dish. I follow the recipe exactly unless I happen to have buttermilk on hand. It’s great for days I feel like making something other than muffins. I only gave it 4 stars because it always takes 45-50 minutes to cook not 25-30 no matter what oven I’m cooking this in.

As others have noted, despite following this recipe to the letter, I find that I consistently have to double or triple the cooking times. This time around it took an hour in a preheated oven in a glass 8×8 dish with fresh blueberries. However, it’s now my go-to for family gatherings at the holidays and is loved by everyone, including the notoriously difficult in-laws, so no complaints here! Balanced, delicious and (warning: here comes that word that some people have been rallying against in recent years) MOIST. Just nom. I’m making it again right now. Nom nom.