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I love the flavor of this old-fashioned fruity dessert.
Nutritional Facts 1 serving (1 piece) equals 317 calories, 13 g fat (6 g saturated fat), 44 mg cholesterol, 297 mg sodium, 47 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Blueberry Buckle in Grandma's Great Desserts Cookbook , p36
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Reviewed on Jul. 25, 2011 by mileybrown
Used fresh wild blueberries...what could be better. Served warm with whipped cream. There is an error in the instructions which through me for a bit...
Reviewed on Jul. 20, 2010 by mrsjns
This truly was easy to put together! And it was delicious too. It was great warm from the oven, and was easy to warm up again. This is a keeper!
Reviewed on Jun. 03, 2010 by earlofbogie
I have had this recipe for 40 years and I drag itout every June when the new crop comes in and we eat it all summer until we nearly burst. You add the milk along with the dry ingredients alternating a little of each until it is all incorporated. However, I find that substituting sour cream for the milk gives you a more moist and tender cake. You may still need to add a Tbsp. or two of milk to get the correct consistency. It makes a wonderful coffeecake. I take it everywhere.
I have had this recipe for 40 years and I drag it
out every June when the new crop comes in and we eat it all summer until we nearly burst. You add the milk along with the dry ingredients alternating a little of each until it is all incorporated. However, I find that substituting sour cream for the milk gives you a more moist and tender cake. You may still need to add a Tbsp. or two of milk to get the correct consistency. It makes a wonderful coffeecake. I take it everywhere.
Reviewed on Jul. 03, 2009 by Coffee_Cup
I guess you add the milk alternately with the dry ingredients to the creamed mixture
Reviewed on Nov. 08, 2008 by KAFaust47
This receipe doesn't say when to add the milk. Do you add it alternately to the creamed mixture and dry ingredients?
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