Blueberry Buckle Coffee CakeBlueberry Buckle Coffee Cake recipe from The Country Cook

Lemon Blueberry CakeLemon Blueberry Yogurt Cake recipe from The Country Cook

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Comments

  1. This cake looks so good, I will try it for sure. Love the story about picky eaters, I have those too. Country food is the best, not that I don't eat other kinds of food. I live in Tennessee and grew up on country food. Love your blog. Take care!


  2. Both of these look wonderful…..and I agree with you, NO SHRIMP or TILAPIA for me either……but I do like cod, perch, salmon, lobster & crab tho…. looking forward to making both these cakes, thanks for posting these great recipes……


  3. This looks delicious! Even though I don't like fresh blueberries (yeah, I'm strange!), I love baked things that have blueberries in them. Can't wait to try this!

  4. I love your introduction. The only difference between us is that I tried seafood, more than once or twice, and I am perfectly comfortable with the fact that we will never have a promising relationship so I am done trying. As for this cake, WOW. It is a cold rainy day here in Tx, I have ALOT of blueberries, so it looks like it's time to turn the oven on.


  5. I have made this twice and loved it each time! Once I topped it with powdered sugar and once with icing. Delicious cake!

  6. You are a gal after my own heart ~ I don't like seafood either, but I've tried many times over the yrs.

    Love all of your recipes and have tried quite a few. In fact, I keep a notebook full w/printed out pages of mostly yours and a few others.

    Can't wait to try this one!
    Thanks so much!
    Tanya


  7. I have died and gone to cake heaven. So glad I found your site. I am enjoying so much your recipes, so many to try in my little heaven. Will follow.

    Thank you again

  8. I am so glad you put the recipe first!! I hope to try this for Memorial day gathering. Thank you!


  9. Just came home from picking blueberries and ready to try this. Any guess as to how many cups are in a "pound of blueberries"? Thanks.


  10. Hi Brandie… I'm a huge fan of yours, I've made a few of your recipes. You are my go-to for recipe blog now. 🙂 (Love your link parties too.) The pulled pork bbq and the honeybun cake are my 2 faves so far, thank you for your great recipes! I'm baking the blueberry muffin cake right now, I'm not sure if I messed up though… I used 3 cups of flour, instead of 2 3/4. The Wilton bundt pan I bought yesterday to use for this recipe looked a lot more full with the batter than the pan in your picture in the recipe. The batter came out soooo fluffy, but then I've never made a bundt cake before so I'm super nervous anyway, lol… What do you think?

  11. This cake is absolutely delicious!!! I split the batter between 8" bundt pans. Doubled the icing and crumb topping. Baked for about 50 minutes. Took them to 2 different places and everyone loved them! Thank you for this wonderful recipe!!

  12. I am kind of in a bind… I really want to make this but I only have frozen blueberries!! The cost of fresh berries where I live is outrageous! What do you think?? Can it be done??

  13. Amy, you sure can! Just let them defrost for about an hour before using them. I would just pop them in a colander over the sink and let them defrost there. 🙂 Hope that helps!

  14. I made this cake and it tasted so good. only issue is it fell apart. Like it broke apart. Any recommendations or advise on what I could do? I am going to make it again tomorrow

  15. I am going to make this cake, but I would like to know if it is possible to have the " Nutritional Facts " ?? These days there are more and more people on sodium restricted diets. The reason I am asking is because my husband, only 59 years old, is having heart problems which is not from smoking, drinking, binge eating, etc. They haven't yet figured it out as of yet, but I am trying to cook/bake foods that are less in sodium for him. I do not want to deprive him from sweets, but there has been so much sodium in almost everything you eat. Any information on this would be greatly appreciated.
    Thank you for your time.

    MaryLynn


  16. Wow! This is a great recipe. I don't like it when people post about a recipe when they've made so many substitutions and changes that it doesn't even resemble the original; however, I wanted to make this for Father's Day today and I had everything except buttermilk. I did substitute 3/4 C Greek Yogurt plus 1/4 C whole milk for the buttermilk and it turned out great! I served this as dessert to a couple of food "snobs" and they couldn't get enough. Thanks for sharing!!

  17. Is it possible to not use a bundt pan? I live overseas and would love to use what I have instead of going to find one of those pans.

  18. This cake is delicious and moist. However, even though I followed directions exactly all of the blueberries fell to the bottom…which was the top when complete. Any thoughts? Plus almost overflows my 9.75 inch bundt pan. Maybe that's the problem?? Pan too small?!

    • I made this cake using a sugar substitute and also powdered sugar substitute. Being diabetic I am always looking for recipes. I would definitely make this again.

  19. This may be a dumb question but will this cake keep on the counter or does it have to be refrigerated? I’m needing delicious cake recipes for a cake walk – thus no refrigeration required.

  20. Can you tell me the brand and style of your bundt pan? There are so many out there, different styles and surface colors. Thanks!


  21. Hi , I just made the cake and was wondering if I could put the glaze on the next day , as I’m having a gathering the next day or would I be ok to do it the same day

  22. In the ingredients list it does not list salt but in the directions, it says add salt to flour. How much?? I just guessed! Haha! It’s in the oven now.

  23. I am making the blueberry muffin cake tonight. The directions say to add salt to the dry ingredients but I don’t see the salt or amount listed in the ingredients anywhere. I used 1/2 tsp. Not sure yet if that worked out.


  24. Love this cake. I added cherries also. My grandkids and friends love it. Will be making this many times. Thank you for this recipe.


  25. Hello Brandie and thank you for this great recipe!

    Do you think it’s possible to use other berries and fruits like strawberry, blackberry, peach, apricot in place of blueberries?

    Thanks!

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