Blueberry buckle from The Baking Bible by Rose Levy Beranbaum

  • blueberries
  • sour cream
  • cake flour
  • superfine sugar
  • egg yolks

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lepa on March 28, 2019

    This was really nice. It had a lovely, almost herbal blueberry taste. We ate leftovers with yogurt for breakfast.

  • anya_sf on July 15, 2018

    I was serving it for breakfast, so I used white whole wheat flour and lowfat yogurt. Next time I'd also reduce the sugar in the blueberries. It took over 45 minutes for the topping to be completely cooked. We really enjoyed it.

  • Zosia on August 13, 2015

    I made a rookie mistake and left the sugar out of the cake. The sugar!! Amazingly, this dessert was still pretty good. The "cake" was more like a biscuit in texture which was not a bad thing served with delicious lemony roasted blueberries. I said nothing, dusted the top of each serving liberally with powdered sugar, and watched as everyone devoured it. I can only imagine how fantastic this would be if made correctly.

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