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I made this for my son today, he has informed me that it is almost all gone, and that the cake was just wonderful! Although I did taste the ends of it, I know that I will be making this again, it a wonderful cake, with the most delicious topping, and oozing with berries. I increased the sugar by a couple of tablespoons, and added in 1/2 teaspoon almond extract. I think though the next time i make it I will only use three cups of berries. Roxy, thank you for this wonderful recipe!...Kitten:)
Made this for the first time on the 4th of July. It really is the best blueberry dessert I have ever had. Everyone loved it. I used all four cups of blueberries and baked it in a deep-dish 9-inch glass pie plate. It fit perfectly and looked amazing. Can't wait to make it again.
I tried this cake today and followed the recipe exactly. It was very good, moist, and had lots of fruit in it. However, next time I make it I would add little more salt to the batter to offset all the sugar. Or maybe reduce the sugar a little bit. I was a little worried when I made the batter because it was such a thick batter and I thought I did something wrong. I am a novice baker and have never made a crumb cake so I appreciate your detailed instructions greatly! The topping along with the sugar in the batter overwhelmed the blueberries. The berries I used were slightly tart, and my cake was still too sweet.
I thought this was very good. My B/F thought it had too much fruit in it. But I think there is never enough fruit in most cakes. I did run into one problem, I had the blueberries in the fridge before I added them to the cake. Once I mixed them in the cake because very cold and stiff. So I recommend you let the fruit come to room temp before you make the batter. I got good reviews of this at work too. So only my B/F was overly picky :)
I couldn't find my Mom's recipe so came online and used this one. Wonderful! I used 3 cups of frozen berries, since that is how many were in the small bag of blueberries I purchased. I followed the recipe exactly, except I used orange zest as I only had oranges in the house. Yum!
This is hands down the absolute BEST blueberry anything I have ever had in my life!!
I thought it was perfect as it is too! Delicious dessert to have anytime! With some Vanilla ice cream over the top it was outta sight! I did add some crushed walnuts to the topping as we love them in everything!
I had purchased 1/2 gallon of blueberries from a local farmer and searched for what seemed to be the BEST Blueberry Buckle! This really is! My family had this polished off in a day! We aren't scared of blueberries, so I added all 4 cups and found this recipeto be perfect, as it is! Thanks so much for posting this...I will make this for many years!!
It was fabulous!!!!! Everyone enjoyed my dessert. Thanks so much@
Fantastic recipe! Would never fit in a 9" cake pan though. I used a 10" pie plate the first time and it nearly ran over. It was beautiful though, viewing it in the clear glass pie plate! My second try is cooling right now in a 9.5" springform pan. It came 2/3 of the way up the sides of the pan. I would not skimp on the berries though; 4 cups made a wonderfully perfect buckle! I do not have a processor or a standing mixer. A pastry cutter worked great for the buckle and a mixer on high speed worked fine for the batter. Enjoy!