This recipe calls for a 9 x 9-inch pan, however I have a favorite rectangular baking pan that is approximately 7 1/2" x 11" x 1", of which you can see roughly half of in the photo below. The frosting is not part of the recipe, just an idea of Jimmy's that I thought was brilliant, and it too is from "Joy of Cooking".
I think it's safe to say that after three years, the blueberry bushes in my garden are now established. This summer is the best yield thus far, and it makes me joyful to see so many fat plump berries just waiting to be picked. It's fun brainstorming ideas for how to prepare and eat them, and of course they are delicious right off the bush.
Here's the recipe for both the Kuchen and the Quick White Icing:
(I used my KitchenAid mixer for these.)
Preheat oven to 375 degrees.
1 1/2 cups sifted all purpose flour
1/4 teaspoon salt
2 teaspoons double-acting baking powder
Cream until soft in a large bowl:
1/4 cup butter
Add gradually and cream until light:
1/4 to to 1/2 cup sugar (I use honey instead of sugar - about 1/4 cup)
2/3 cup milk (I have substituted soy or rice milk, and either works fine)
Add the sifted ingredients to the butter mixture.
Either 3/4 teaspoon grated lemon rind or 1/2 teaspoon vanilla extract
Stir the batter until smooth. Spread into a greased 9 x 9" pan. Cover with fresh fruits of your choice. Bake about 25 minutes.
Quick White Icing
Yield: 1 cup which is more than enough for this lattice top - half this recipe will be just the right amount.
2 cups sifted confectioners' sugar
1/4 cup soft butter
Add and beat until smooth:
1/4 teaspoon salt
1 teaspoon vanilla
3 to 4 tablespoons milk
If the icing is too thin, add more:
If too thick, add:
A little cream
What recipes do you enjoy making from the items in your garden?