Wayne Boatwright wrote:
>
> 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

Ah just a local name for a crumble of sorts. Don't think it would look
so good in a blue pan though

Sounds tasty though.
>
> 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.