Comments on: Blueberry Buckle http://leitesculinaria.com/4398/recipes-blueberry-buckle.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Sat, 11 Feb 2012 22:52:37 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Testers' Choice http://leitesculinaria.com/4398/recipes-blueberry-buckle.html#comment-12186 Testers' Choice Wed, 21 Apr 2010 00:13:51 +0000 http://leitesculinaria.com/wordpress/?p=4398#comment-12186 [Abigail C.] This really is a giant blueberry muffin! It looks complicated, but it's easy to prepare if you follow all steps. The cake is tasty and moist, and the crumb topping is a crunchy contrast. After 50 minutes, the cake was ready and the crumbs were golden-brown. We don't have blueberries year-round where I live—their season is very short and we can get them fresh only in July—but we always have some in the freezer. I used them frozen, dried them on paper towels and mixed them gently with the extra flour. If you prepare this cake in warm weather, I suggest chilling the topping in the fridge while preparing the cake. [Abigail C.] This really is a giant blueberry muffin! It looks complicated, but it’s easy to prepare if you follow all steps. The cake is tasty and moist, and the crumb topping is a crunchy contrast. After 50 minutes, the cake was ready and the crumbs were golden-brown.

We don’t have blueberries year-round where I live—their season is very short and we can get them fresh only in July—but we always have some in the freezer. I used them frozen, dried them on paper towels and mixed them gently with the extra flour. If you prepare this cake in warm weather, I suggest chilling the topping in the fridge while preparing the cake.

]]> By: Testers' Choice http://leitesculinaria.com/4398/recipes-blueberry-buckle.html#comment-12185 Testers' Choice Wed, 21 Apr 2010 00:13:35 +0000 http://leitesculinaria.com/wordpress/?p=4398#comment-12185 [Karen Taylor] The author, Roy Finamore, was right in saying that this is like a giant blueberry muffin. The recipe was straightforward, only taking about 20 minutes to throw together, and it yields a tender, aromatic cake that looks impressively scrumptious. I worried that it was going to be too sweet for my modest sweet tooth, but it was just right. I didn't have an 8-inch springform pan, so I used an 8-by-2-inch round cake pan. I greased the bottom and sides, then placed a round of parchment on the bottom. Once the cake was cool, I slipped a knife around the edge, placed a plate on top, and flipped the cake upside down. The pan released easily. Then I peeled the parchment off the bottom before flipping the cake back right-side up with another plate. It came out perfectly. The cake rose a lot while baking, and some of the crumb and cake rose over the edge of my pan and created some spots that were firmly stuck. If I had a springform pan with higher sides, this wouldn’t have been a problem. [Karen Taylor] The author, Roy Finamore, was right in saying that this is like a giant blueberry muffin. The recipe was straightforward, only taking about 20 minutes to throw together, and it yields a tender, aromatic cake that looks impressively scrumptious. I worried that it was going to be too sweet for my modest sweet tooth, but it was just right.

I didn’t have an 8-inch springform pan, so I used an 8-by-2-inch round cake pan. I greased the bottom and sides, then placed a round of parchment on the bottom. Once the cake was cool, I slipped a knife around the edge, placed a plate on top, and flipped the cake upside down. The pan released easily. Then I peeled the parchment off the bottom before flipping the cake back right-side up with another plate. It came out perfectly. The cake rose a lot while baking, and some of the crumb and cake rose over the edge of my pan and created some spots that were firmly stuck. If I had a springform pan with higher sides, this wouldn’t have been a problem.

]]> By: Testers' Choice http://leitesculinaria.com/4398/recipes-blueberry-buckle.html#comment-9486 Testers' Choice Tue, 23 Mar 2010 21:53:16 +0000 http://leitesculinaria.com/wordpress/?p=4398#comment-9486 [Jean M.] Blueberries and spring are a perfect combination, and if you enjoy blueberry muffins, you will love this recipe. This Blueberry Buckle is delicious. It makes one 8-inch cake that is fit for a weekend brunch. It’s easy to make and tastes great both warm and at room temperature. The recipe suggests tossing the blueberries in 2 tablespoons of flour, which helps to keep them from sinking to the bottom of the batter. If you have kids helping in the kitchen, they will love making the crumb topping. The next time I make this recipe, I will use a 9-inch spring-form pan instead of the 8-inch one. I think the results will be just as wonderful. [Jean M.] Blueberries and spring are a perfect combination, and if you enjoy blueberry muffins, you will love this recipe. This Blueberry Buckle is delicious. It makes one 8-inch cake that is fit for a weekend brunch. It’s easy to make and tastes great both warm and at room temperature. The recipe suggests tossing the blueberries in 2 tablespoons of flour, which helps to keep them from sinking to the bottom of the batter. If you have kids helping in the kitchen, they will love making the crumb topping. The next time I make this recipe, I will use a 9-inch spring-form pan instead of the 8-inch one. I think the results will be just as wonderful.

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