So I thought somehow that the photo of my recipe book would be legible to anyone interested, and it seems that it was not.
Here's the recipe I used:
Blueberry Buckle
1/2 c. shortening (I used unsalted butter, softened)
1/2 c. sugar (not reduced as per my usual)
1 well-beaten egg
2 cups all-purpose flour
2 1/2 t. baking powder
1/4 t. salt
1/2 c. milk
2 cups fresh blueberries
Preheat oven to 350 degrees (325 if using glass pan). Grease a 11 1/2 x 7 inch pan. (9x13 is okay, but the buckle will not "buckle"...)
Thoroughly cream shortening and sugar. Add egg and mix well. Sift flour, baking powder and salt; add to creamed mixture alternately with milk. Pour into well-greased pan (pour?!? the consistency of my batter had me "patting" the dough into the pan). Top with blueberries. Sprinkle "Cinnamon Crumbs" (a.k.a. streusel) over blueberries. Bake 45-50 minutes or until done (possibly less if you're using a larger pan).
Cinnamon Crumbs: Mix 1/2 cup sugar, 1/2 cup flour, 1/2 teaspoon cinnamon (okay, I used 1 t.). Cut in 1/4 c. unsalted butter until crumbly.
The after picture is here.
This was delicious, especially when warm and topped with fresh whipped cream. Next time I will try to make the "crumbs" more crumby (maybe the kitchen was too warm and so the streusel effect was lost?) and try a smaller pan (perhaps a 9 or 10" square metal pan?) to get the effect of "buckling" from the cinnamon layer, now that I know why it is called a Buckle. My friend who lives in Georgia recommends mixing up the fruit -- she uses blueberries and nectarines. Could one do blueberries and pomegranate seeds, or would that be too crazy?
Here's the recipe I used:
Blueberry Buckle
1/2 c. shortening (I used unsalted butter, softened)
1/2 c. sugar (not reduced as per my usual)
1 well-beaten egg
2 cups all-purpose flour
2 1/2 t. baking powder
1/4 t. salt
1/2 c. milk
2 cups fresh blueberries
Preheat oven to 350 degrees (325 if using glass pan). Grease a 11 1/2 x 7 inch pan. (9x13 is okay, but the buckle will not "buckle"...)
Thoroughly cream shortening and sugar. Add egg and mix well. Sift flour, baking powder and salt; add to creamed mixture alternately with milk. Pour into well-greased pan (pour?!? the consistency of my batter had me "patting" the dough into the pan). Top with blueberries. Sprinkle "Cinnamon Crumbs" (a.k.a. streusel) over blueberries. Bake 45-50 minutes or until done (possibly less if you're using a larger pan).
Cinnamon Crumbs: Mix 1/2 cup sugar, 1/2 cup flour, 1/2 teaspoon cinnamon (okay, I used 1 t.). Cut in 1/4 c. unsalted butter until crumbly.
 |
| Here's what it looked like before baking, in a 9x13" glass pan. |
The after picture is here.
This was delicious, especially when warm and topped with fresh whipped cream. Next time I will try to make the "crumbs" more crumby (maybe the kitchen was too warm and so the streusel effect was lost?) and try a smaller pan (perhaps a 9 or 10" square metal pan?) to get the effect of "buckling" from the cinnamon layer, now that I know why it is called a Buckle. My friend who lives in Georgia recommends mixing up the fruit -- she uses blueberries and nectarines. Could one do blueberries and pomegranate seeds, or would that be too crazy?
No comments:
Post a Comment