On May 29, 1:47*am, Terry Pulliam Burd > wrote:
> Coincidentally, Ralph's supermarket here in SoCal had blueberries on
> special for 2 (6 oz. containers) for $3 while the LA Times ran a food
> article on the CA blueberry crop, including a couple of recipes. I'd
> bought 4 - 6 oz. containers and had planned to make a blueberry
> cobbler, but might try the blueberry buckle in the article instead.
> Stay tuned to this station for a report:
>
> http://www.latimes.com/features/food...2009may27,0,24...
>
> Lemon Blueberry Buckle
>
> Total time: 1 hour, 15 minutes
>
> Servings: 6 to 8
>
> Note: Adapted from "Rustic Fruit Desserts" by Cory Schreiber and Julie
> Richardson.
>
> Crumb topping
>
> 1/2 cup flour
> 1/3 cup sugar
> 1/8 teaspoon salt
> Zest of 1 lemon
> 1/4 cup ( 1/2 stick) butter, cubed, at room temperature
>
> In a medium bowl, whisk together the flour, sugar, salt and lemon
> zest. Add the butter, using a fork or your fingers to cut in the
> butter until it is reduced to the size of peas. Loosely cover the
> bowl, and place it in the freezer while you mix the cake batter.
>
> Cake and assembly
>
> 6 tablespoons butter, at room temperature, plus extra for greasing the
> pan
>
> 1 1/2 cups plus 2 tablespoons flour
> 1 teaspoon baking powder
> 1/4 teaspoon baking soda
> 1/2 teaspoon salt
> 1/4 teaspoon freshly grated nutmeg
> 3/4 cup plus 1/3 cup sugar, divided
> Zest of 1 lemon
> 2 eggs
> 1/2 cup buttermilk
> 2 cups blueberries, fresh or frozen, divided
>
> Crumb topping, chilled
>
> Juice of 2 lemons (about 6 tablespoons)
>
> 1. Heat the oven to 350 degrees. Lightly grease a 9-inch square baking
> pan.
>
> 2. In a medium bowl, whisk together the flour, baking powder, baking
> soda, salt and nutmeg.
>
> 3. In the bowl of a stand mixer, or in a large bowl with a hand mixer,
> cream together the butter, three-fourths cup sugar and lemon zest
> until light and fluffy, 3 to 5 minutes. Add the eggs, one at a time,
> scraping down the sides of the bowl after each addition.
>
> 4. Stir the flour mixture into the bowl, a third at a time,
> alternating with the buttermilk, until both the flour mixture and
> buttermilk are evenly incorporated into the batter. Gently fold 1 cup
> of the blueberries into the batter.
>
> 5. Spread the batter into the prepared pan and distribute the
> remaining blueberries evenly over the top of the batter. Remove the
> crumb topping from the freezer and sprinkle it over the berries.
>
> 6. Bake the cake until it is lightly golden and firm on top, and a
> toothpick inserted in the center comes out clean, 45 to 50 minutes.
> Rotate the pan halfway through for even baking.
>
> 7. While the cake is baking, make a lemon syrup: In a small saucepan,
> combine the remaining one-third cup sugar with the lemon juice and
> whisk until blended. Heat the pan over medium-low heat and cook,
> stirring occasionally, until the liquid thickens to a syrupy
> consistency, 6 to 8 minutes. (The glaze will bubble while cooking and
> may need to be removed from the heat to check that it is the proper
> consistency.) Remove from heat and set aside in a warm place.
>
> 8. Remove the cake from the oven and drizzle the warm glaze over. Cool
> to room temperature. The cake will keep at room temperature for 2 to 3
> days, covered in plastic wrap.
>
> Each of 8 servings: 436 calories; 6 grams protein; 69 grams
> carbohydrates; 2 grams fiber; 16 grams fat; 10 grams saturated fat; 92
> mg. cholesterol; 319 mg. sodium.
>
> Terry "Squeaks" Pulliam Burd
>
> --
>
> "If the soup had been as hot as the claret, if the claret had been as
> old as the bird, and if the bird's breasts had been as full as the
> waitress's, it would have been a very good dinner."
>
> - Duncan Hines
>
> To reply, replace "meatloaf" with "cox"

Martha had a rerun this week with a recipe for Blueberry Crumble -
bottom crust, blind-baked for a short time, filled with blueberry
filling, and topped with a crumble mix. Looked delicious. Your
recipes look good, too. ;-) It's pretty hard not to like blueberries.

N.