Wayne Boatwright wrote:
>
> 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

TY. We usually serve crumbles from the pan. They are too loose to
remove.