Arri London > wrote in :

> Wayne Boatwright wrote:
>>
>> Arri London > wrote in
>> :
>>
>> > Julia Altshuler wrote:
>> >>
>> >> Like I really need more equipment!
>> >>
>> > <snip>
>> >>
>> >> Question: Will the [blue] color of the pans affect the results of
>> >> my baking? If it is just a matter of testing for doneness, I can
>> >> do that easily. If I have to remember to turn down (or up) the
>> >> temperature on everything I bake or make some other adjustment,
>> >> I'm not sure I'm up to remembering that depending on which color
>> >> pan I'm using.
>> >>
>> >> --Lia
>> >
>> > LOL No idea. I bought one for my mother just because she likes blue
>> > glass. She has no intention of baking in it; can't think of any
>> > baked goods that would look nice in blue glass.
>> >
>>
>> Blueberry Buckle?
>
> What in the world is that?
>

Somewhat of a coffee cake, and really quite good. I think it's origin
is Colonial New England. The following is one from Food Network, which
is better than the one from one of my old cookbooks.

Wayne

Blueberry Buckle

1/2 cup (1 stick) unsalted butter, room temperature plus more for pan
2 cups all-purpose flour, plus more for pan
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup milk
5 cups wild or cultivated blueberries
1 recipe Streusel Topping, recipe follows

Preheat the oven to 350 degrees F.

Butter a large baking dish and dust with flour, tapping out excess.
Set aside.

In a medium bowl, sift together the flour, baking powder, and salt; set
aside.

In the bowl of an electric mixer fitted with the paddle attachment,
cream butter and sugar on medium speed until light and fluffy, about 3
minutes. Reduce mixer speed to low, and add egg and vanilla, beating
until fully combined.

Add reserved flour mixture, alternating with the milk, a little of each
at a time, starting and ending with the flour mixture. Remove from
mixer. Gently fold in blueberries.

Pour batter into prepared pan; sprinkle topping over cake. Bake until
cake tester comes out batter-free, 60 to 70 minutes. Transfer to a wire
rack to cool 10 minutes. Remove from pan; cool 15 minutes before
serving.

Streusel Topping:
1 cup all-purpose flour
1/4 cup packed light-brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons unsalted butter, room temperature

In a medium bowl, combine flour, sugar, cinnamon, and salt. Using a
pastry blender, or a fork, cut in the butter until fine crumbs form.

Using hands, squeeze together most of the mixture to form large clumps.
Can be frozen in an airtight container for up to 6 months.