What do you do when, in a complete fruit frenzy, you buy a ginormous package of blueberries that you'll never win the race of eating fast enough before they go bad?
Make a blueberry buckle of course! Recipe courtesy of Alton Brown.
I didn't have cake flour so I used the substitutition found on the web using regular old flour. It worked okay but I think cake flour would probably make it a lot better. It was a little too dense in my opinion.
Its also possible that the denseness wasn't the flours fault at all and I'm just a terrible baker. Have I mentioned I can't seem to make chocolate chip cookies to save my life? No matter what I do, they come out dry and hard - like semi edible scones.
It uses 3 whole cups of blueberries so its completely packed with fruit. I think it could have done with a little more cake but it was still yummy.
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This looks absolutely yummy!!! If we hadn't just begun Adkins-style eating (again) I would be making this tonight!!!! :)
ReplyDeleteRuth
I do love a good black kitchen but as far as stained wood light and medium especially not foor me, I just find it interesting that I have not seen one pretty wood kitchen , I just love the look of paint on wood especially on oak , I want to encourage those with outdate ugly kitchens to go ahead and paint , I get so many emails about this kind of drab kitchen , I am trying to save one kitchen at a time.
ReplyDeleteThat blueberry dish looks scrumptious!
ReplyDeleteSuper delicious...I can imagine this blueberry crumble with a big dollop of vanilla ice-cream. xv
ReplyDeleteThat looks yummy and I'm with Vicki! A scoop of icecream on top would be fab! Hugs from Texas!
ReplyDeleteThat looks awesome!! Blueberries are hard to finish off before they go bad. :) Love the photo of the "Preheat." :)
ReplyDeleteThis looks absolutely delicious! I'm going to have to give it a try this weekend!
ReplyDeleteThat looks positively delish! I have a giant container of blueberries going bad in my fridge, as we speak!
ReplyDeleteHey, I took your suggestion on my mirror (dry brushing) but ended up putting a pearl glaze over it. Looks nice in the end - thanks for the suggestion as I was feeling a bit lost.
Oooh, this looks so good. Nothing better than a fruit cruble with a huge dollop of vanilla ice cram! Mmmmm!
ReplyDeleteLooks yummy!
ReplyDeleteNeed a tip for your chocolate chip cookies? I used to have the SAME problem. Let your butter and eggs warm to room temperature before you start making the cookies. An amazing difference with such a little change...who knew?! Enjoy!
Sounds like it might be a problem with measuring your flour. I know it definitely was for me. Next time you are at Target make sure to pick up a kitchen scale. A cup of flour should weight between 125 and 135 grams. After 'taring' the measuring cup, I measured my cup of flour the way I always had and then weighed it. It came out at 185 grams. Since baking is much less about art and much more about science, getting the proper amounts of the ingredients has made a big difference in my baking.
ReplyDeleteI did try weighing my flour (i use a postal scale instead of a kitchen one but should work anyway). It was about an ounce off so I thought I had it figured out but it made no difference!!
ReplyDeleteits 4:30pm and I'm about to reach through my computer screen and inhale that whole thing- looks delish!
ReplyDeleteThis looks so delicious! Blueberries are my favorite... the only problem is i usually end up eating them all before i have the chance to bake! I love your blog! You are super creative!
ReplyDeleteOh yummy! I want a piece please!!
ReplyDeleteI used to have the same problem with my chocolate cookies until one day my friend yelled at me and told me I was on only supposed to bake them for 7 min!! I tried it and they came out perfectly. I've been baking them this way ever since. :)
ReplyDeleteLooks good. As for the chocolate chip cookies, I always cook them at a much lower temperature for a longer period of time now and I take them out right when they started to turn golden brown. Every cookie I made would spread and it would become a hard sheet of cookie dough instead of individual cookies. It works for me to reduce the temperature and cook them for just a bit longer and take them out while they are still gooey.
ReplyDeleteYummy, that's all I'm going to say. You have an amazing talent, I still can't get your beehive cake out of my head.
ReplyDeleteP.S. I wanted to invite you to participate in my give-away. I have a feeling you are going to love it. It will look amazing in your home.
You can always freeze leftover blueberries.
ReplyDeleteyum!
ReplyDeleteit looks so good... I can even smell it :D
My life long addiction to hard sauce began as a child when blueberry buckle was a staple in our house during the summer. Hard Sauce makes everything better...
ReplyDeleteSummer is the only time I eat large amounts of fruit when it is fresh and irresistible. Great recipe, I will try this one for a lunch I am having.
ReplyDeleteI struggled with chocolate chip cookies for years until I learned this trick. Cream your butter and sugars for about 3 minutes, then add your eggs and mix for 8-10 minutes. Then add the rest of your dry ingredients and chocolate chips. Now my cookies are always soft and chewy and so delicious!
ReplyDeleteLove your blog! You have a beautiful home! And the blueberry buckle looks yummy, I'll have to try it!
I swear by shortening in my chocolate chip cookies. They always come out beautifully, although I probably do need to find a way to use butter instead (since I hear shortening is much worse for you-- but then again I probably only eat this chocolate chip cookies once a year).
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