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Blueberry Buckle

Recently I went blueberry picking with my family and I got literally 4 lbs of blueberries. With all of them just waiting to be used I made 5 different recipes for my blog at foodfacts.us Anyway here is my husbands favorite Blueberry Buckle.

This year was the first time I tried to make this. In fact I never heard of it until my father mentioned it. I got the recipe from allrecipes.com, my go-to place because it's easy to change the serving size.

I made a double recipe and put it into a 9-13 baking dish and it fit perfectly. My husband likes it because it came out very light and fluffy and it wasn't overly sweet. Here are 2 links for the recipe: from my blog - http://foodfacts.us/?p=108 and from the original source - http://allrecipes.com/Recipe/Blueberr...

What did you guys make this blueberry season?

 
 
 
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  1. not quite blueberry season here yet, but this is a go-to for me:

    http://smittenkitchen.com/blog/2008/0...

    and it works with pretty much every fruit.

    4 Replies
    1. re: hotoynoodle

      I love that bar cookie. It's just the perfect summer treat.
      Her berry bundt cake is also a great way to use blueberries.

      1. re: hotoynoodle

        Totally agree! Although the buckle is my husbands favorite the crumb bar is mine.

        www.foodfacts.us

        1. re: hotoynoodle

          The ones from NJ are sweet and huge this year but, I still like the smaller Maine variety.

          1. re: hotoynoodle

            Smitten Kitchen's "Blueberry Boy Bait" is pretty good too!
            http://smittenkitchen.com/blog/2009/0...
            I've gotten lots of compliments on it (no marriage proposals, alas)...

            1. gosh i haven't made blueberry buckle in years - i wonder if that recipe would work with a non-dairy substitute. I'll have to experiment!

              1. Mom's year-round default "kuchen" was to press a sugar cookie dough into a 10" pie pan. Add fruit of choice, mixed with a blend of sugar, cinnamon, and a little cornstarch. Bake at 350-75F until crust is browned. Most of the year it was apple, but in summer it was blueberry, nectarine, or prune plums. For those, use less cinnamon, and when cool, brush with melted currant or quince jelly. That bit of tartness from the jelly is nice, and it makes the tart prettier, too.

                You can use an oatmeal or nut cookie dough, too.

                1. These bars from SK always get rave reviews, I tend to like them cold
                  http://smittenkitchen.com/blog/2008/0...

                  made and froze an unbaked blueberry pie.

                  6 pints of Christine Ferbers blueberry jam, just berries, sugar and lemon.

                  Lastly I make this baked oatmeal in small soufflé dishes for breakfast, they freeze very well.
                  http://www.kitchennostalgia.com/desse...