I was wandering through a Borders when I scored "The Oprah Magazine Cookbook" for $4. I had a huge clamshell of blueberries in the refrigerator so I decided to make the Blueberry Buckle recipe from chefs Melissa Kelly and Price Kushner. This is definitely a tasty dessert that made me feel like less of a fatty because of the fresh berries. It suggests baking this dish in ramekins and alternatively in a Pyrex pie pan. Since I need another shopping trip for supplies I didn't have ramekins on hand so decided to use the Pyrex. That didn't work out too well for me. I pulled the pie out of the oven too soon the first time and didn't realize that it was raw in the middle until I cut into it...yikes. So I put it back in the oven for another hour, which caused the outside of the pie to be a little over done. Nonetheless it was still very good, especially since I love the middle of cakes, pies and cookies the best anyway. Oh yeah, I also only used 3 cups of blueberries because I knew there was no way I would fit 4 cups in my pie dish.
Crumble Batter Filling
1/4 cup granulated sugar 4 tbs butter 4 cups blueberries
1/4 cup brown sugar, packed 5 tbs granulated sugar 1 tbs fresh lemon juice
1/2 cup all-purpose flour 1 egg 1 tbs flour
1/8 tsp ground cinnamon 1 cup flour 2 to 4 tbs granulated sugar
4 tbs butter, cold 1 tsp baking soda
1/2 cup buttermilk
1. To prepare crumble: Combine all ingredients in a large bowl and break apart with fingers. Refrigerate.
2. To prepare batter: In a medium-size bowl, cream butter and sugar, then mix in egg. Sift together dry ingredients. Add half the dry ingredients to the creamed butter; mix, then add buttermilk; mix, then add remaining dry ingredients; mix just to combine. Refrigerate batter 30 minutes.
3. To prepare filling: Combine all ingredients in a bowl; stir.
4. Grease eight 6-ounce ramekins or souffle dishes (or one large Pyrex pie pan). Add 1/4 cup batter to each mold, smoothing mixture with a plastic spatula. Add 1/2 cup blueberries, then top each with 1/4 cup crumble. Bake at 350 for 30 - 35 minutes, until top is browned and filling just starts to bubble. Remove from oven and allow to cool 20 minutes. Serve warm or at room temperature.
Smooches,
Keli
What would you do if you weren't afraid?
