I made this recipe on 7/8/2011 for the Fruit Event in the Photo Forum.Except for leaving out the walnuts, the recipe was made exactly as it was written.Just like Bev, I too had to bake for an extra 20 minutes to get the middle done.The cake itself was very moist and had a very good flavor, and I thought the topping was just a bit " too sweet " for my tastes.If I do make this again, I'll cut the amounts of both sugars in half. Thanks so much for posting the recipe and, "Keep Smiling :) "
They aren't lying! This cake is the ultimate and I love it when I am on the run at breakfast time. I just grab a piece and eat it on the way! I used pecans instead of the walnuts, and each bite is total bliss!
We loved this recipe- easy to make and it came out perfectly. I skipped the nuts and added a bit more cinnamon.
This is wonderful! i used pecans because thats what i had, and only about a half cup, but it turned out perfectly. i also put it in a spring form pan, sprayed with bakers joy. after cooling about 5 min. i took the sides off and it looked like i'd puchased it from a bakery. thanks so much for this awesome recipe.
If you are a blueberry lover and have not yet experienced Chef~V's Blueberry Crumb Buckle, you haven't lived! The flavor of this cake is pure blueberry through and through! The cake is moist and the crumb topping with the walnuts compliments it perfectly. I made as directed, however, I had to bake about 20 minutes longer or so as the middle just wouldn't quite bake through. Thanks for this wonderful treat, Chef~V!