Wayne Boatwright > wrote in
:

> 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.

Arri, contrary to the instructions, this does not have to be removed
from the pan. The original text specified a springform pan, but we
never bake it in one.

Wayne