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I used to buy baskets of delicious blueberries from a man who had numerous bushes. One of my co-workers gave me this recipe, and it's become a favorite.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutritional Facts 1 serving (1 piece) equals 354 calories, 12 g fat (5 g saturated fat), 39 mg cholesterol, 286 mg sodium, 58 g carbohydrate, 2 g fiber, 5 g protein.
Originally published as Blueberry Buckle in Country Extra May 2002, p49
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Reviewed on Jan. 08, 2012 by MarDon01
I loved this. It isnt moist like a blueberry muffin. But not hard like a scone. Just very good texture and can pick up the slice and enjoy it. I have shared it with some of my friends and they love it too.
Reviewed on Feb. 02, 2010 by Sharrie10@verizon.net
This is an easy, quick recipe that is moist and very good. Careful not to over-bake.
Reviewed on Aug. 01, 2009 by cookingmoose
I wasn't too impress with this cake it was way to dry if it had just abit more moister batter, then, I may bake it again
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