Welcome to the Alpha Bakers bake-a-long, an online project where a group of food bloggers bake our way through The Baking Bible by Rose Levy Beranbaum. Most of the recipes made during this project will not be shared, but I will post my commentary followed by a full photo tutorial.

This week's selection - Blueberry Buckle. This particular version is like a crustless blueberry pie topped with a layer of cake.

Special ingredients and/or equipment needed - half sheet pan, digital scale, stand mixer, microplane.

Optional ingredients and/or equipment suggested - citrus squeezer.

How does it taste - Delish! The blueberries and cake layer compliment one another very well. I will say though, it's completely different than what our family knows as blueberry buckle - a beloved recipe that we enjoy at just about every family function. Aunt Joan's Blueberry Buckle is more of a coffee cake with blueberries dispersed throughout.

How does it look - Kind of boring, but scooped into a serving dish and topped with vanilla ice cream - it's stunning.

Level of difficulty - Very easy.

Were the directions clear - Yes. I cut the recipe in half, which was very easy to do using the gram weights listed in the book.

What would I do differently next time - I would use fresh blueberries, as directed. I had frozen berries in the freezer to use, but the temp of the frozen berries kept the very center of my buckle crust from cooking completely.

Note - If I were to make this with frozen berries again, I'd allow the berry layer thaw completely before adding the batter for the cake layer.

Okay, here's my photo tutorial.