Fresh blueberry buckle from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 815) by Amanda Hesser

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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

  • sarahkalsbeek on November 20, 2022

    Very tasty! I made this with apples and raspberries because that's what we had on hand. I used five apples of different varieties and cooked them down a bit first because I wasn't sure if they'd cook enough. Then I sprinkled some frozen raspberries on top of the apples. I probably had a bit more fruit than the recipe called for, so the top of the cake was pretty moist, but I thought it was delicious! Also, didn't use any of the spices, just lemon zest, to let the flavor of the fruit shine!

  • TrishaCP on June 22, 2013

    A really easy and delicious cake- my family wolfed it down. The berry to cake ratio is heavy on the berry, possibly because I made it in a 8-inch square pan, rather than the 9-inch requested by the recipe. Not a whole grain recipe, but could be easily tweaked to be so (WW pastry flour would probably be the best bet).

  • PrincessK on February 08, 2011

    p 815 Easy. Works fine with frozen blueberries (no need to defrost first) and in an 8-inch pan instead of the recommended 9-inch.

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