Fresh blueberry buckle from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 872) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on June 22, 2013

    A really easy and delicious cake- my family wolfed it down. The berry to cake ratio is heavy on the berry, possibly because I made it in a 8-inch square pan, rather than the 9-inch requested by the recipe. Not a whole grain recipe, but could be easily tweaked to be so (WW pastry flour would probably be the best bet).

  • PrincessK on February 08, 2011

    p 815 Easy. Works fine with frozen blueberries (no need to defrost first) and in an 8-inch pan instead of the recommended 9-inch.

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