PIES - BLUEBERRY BUCKLE

 

Serves 6

4 tablespoons unsalted butter

¾ cup (3 ¾ ounces) unbleached all-purpose flour

¾ cup (5 ¼ ounces) plus 1 tablespoon sugar

1 teaspoon baking powder

¼ teaspoon salt

¾ cup milk

2 cups blueberries, preferably wild

Adjust an oven rack to the lower-middle position and heat the oven to 350F.  Put the butter in an 8-inch or 9-inch round pan, and place the pan in the oven to melt the butter. 

Meanwhile, whisk the flour, ¾ cup sugar, baking powder, and salt together in a small bowl.  Add the milk and whisk until just incorporated into the dry ingredients.

When the butter has melted, remove the pan from the oven.  Pour the batter into the pan without stirring it into the butter.  Arrange the fruit over the batter.  Sprinkle with the remaining tablespoon of sugar.  Bake until the surface is golden brown and the edges begin to pull away from the sides of the pan, 40 to 50 minutes.  Serve warm.

MY NOTE: 40 minutes seem to be plenty enough baking time in my oven.

From American Classics by The Editors of Cook’s Illustrated Magazine.