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...,2427264.story

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"

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.

On May 29, 8:03*am, Nancy2 > wrote:
> 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.- Hide quoted text -
>
> - Show quoted text -

I really never cared for them until I went to a u-pick place near me-
totally different than what you buy in the store- these have flavor!

"Merry" wrote:
>
> I really never cared for them until I went to a u-pick place near me-
> totally different than what you buy in the store- these have flavor!

Blueberries are very easy to grow. I planted a dozen bushes, three each of
four different kinds, so production is staggered, I have plenty of fresh
berries all summer and enough to freeze for winter. And these are the most
flavorful berries I've ever tasted, now all those in the past tasted like
cardboard, and these are the largest, most the size of a nickle.
Blueberries in the market are picked well before they are ripe or they
couldn't be shipped. Blueberries shouldn't be picked, they should be
"tickled", each cluster is lightly tickled with the finger tips and only
those that are fully ripe will fall into your hand.

brooklyn1 wrote:
> "Merry" wrote:
>>
>> I really never cared for them until I went to a u-pick place near me-
>> totally different than what you buy in the store- these have flavor!
>
> Blueberries are very easy to grow. I planted a dozen bushes, three
> each of four different kinds, so production is staggered, I have
> plenty of fresh berries all summer and enough to freeze for winter. And
> these are the most flavorful berries I've ever tasted, now all
> those in the past tasted like cardboard, and these are the largest,
> most the size of a nickle. Blueberries in the market are picked well
> before they are ripe or they couldn't be shipped. Blueberries
> shouldn't be picked, they should be "tickled", each cluster is
> lightly tickled with the finger tips and only those that are fully
> ripe will fall into your hand.

I'd argue that the best blueberries are small, wild lowbush berries. Those
big high bush ones can't compare for flavor, fresh-picked or not.

On May 29, 10:31*am, "brooklyn1" > wrote:
> "Merry" wrote:
>
> > I really never cared for them until I went to a u-pick place near me-
> > totally different than what you buy in the store- these have flavor!
>
> Blueberries are very easy to grow. *I planted a dozen bushes, three each of
> four different kinds, so production is staggered, I have plenty of fresh
> berries all summer and enough to freeze for winter. *And these are the most
> flavorful berries I've ever tasted, now all those in the past tasted like
> cardboard, and these are the largest, most the size of a nickle.
> Blueberries in the market are picked well before they are ripe or they
> couldn't be shipped. *Blueberries shouldn't be picked, they should be
> "tickled", each cluster is lightly tickled with the finger tips and only
> those that are fully ripe will fall into your hand.

I agree, but you get a lot more sun at your place- I have a couple of
plants, but no thing yet! Guess I'll just go to the farm and pick them
myself- think they were a buck a pound...