Down East Blueberry Buckle
Prep: 15 min. Bake: 30 min.
Prep: 15 min. Bake: 30 min.
1 piece: 354 calories, 12g fat (7g saturated fat), 49mg cholesterol, 277mg sodium, 59g carbohydrate (32g sugars, 2g fiber), 5g protein.
This was delicious and so easy to make.
Delicious I wouldn’t change it add anything. ????
My mother-in-law gave me a blueberry buckle recipe years ago, which our family loves but I hadn't made it in 2-3 years. Instead of looking for the recipe card in my box, I found this recipe and tried it yesterday. I did nearly double the amount of blueberries and it turn out great! It was so delicious I'm making another one today to take to someone who is not feeling well. 5 stars for sure -Highly recommend trying this one!
Very simple recipe. Yummy! Made exact, next time I will cut topping ingredients in half to suit family's taste. Definite keeper. Thanks Dianne
I have made this recipe many times and everyone who has a piece loves it. This year I decided why not use this recipe and omit the blueberries and use fresh peaches. I used the same amount peaches as blueberries and it came out great. I will definitely keep on using this recipe.
I haven't tried it yet but it looks good. I don't care who came up with the recipe, I have a freezer full of blueberries from last year & our bushes are loaded & already producing this year. So I'm glad to get a new recipe to try.
There's a similar recipe on TOH called Blueberry Buckle with Lemon Sauce. I compared the recipes and decided to make this one. Then I forgot which recipe said to sprinkle the berries on top and which one said to fold them in, so I sprinkled them on top and pressed them into the batter a little bit. Otherwise, no changes to the recipe, although in my 11x7 pan, it took 45 minutes to get done in the center. It turned out delicious. We ate a piece while it was still warm and decided that we'll warm up the leftovers before enjoying them.
delicious.....I made half the recipe yesterday....still got 6 large slices.... and while it is similar to Betty's recipe it's not exactly....I like the NO glaze....I think that would be way to sweet....Betty has the glaze...so hat's OFF to you and your recipe...
FOR IRIS.....THIS SITE IS FOR RECIPE SHARING--NOT NECESSARILY RECIPE INVENTING.....SINCE I DON'T HAVE THE 1976 BETTY CROCKER COOKBOOK, I AM GLAD TO GET THIS RECIPE AND OTHERS AVAILABLE HERE!!
I am the one who submitted this recipe. I originally got it from my mom. She made it often and it was a favorite. I tweaked it a bit by using either half 'n half or cream in place of milk. That is how I submitted the recipe to Taste of Home. Also I always use real butter. Although fresh blueberries are good I almost always use 2 cups frozen blueberries., rinsed and patted dry with paper towels and add while still frozen. Tip: Do not overbake. Test for doneness after 25 min. Enjoy!