Yes I have scaled this recipe. And luckily most of the measurements are also provided in grams making the math more straightforward. I feel like it has some flexibility in it, the preciseness of bread making is not required, but as with most recipes, follow along close enough on the first attempt before straying too far.
We were at a small lodge in Jay - the NE kingdom. I got to bake something new every day and didn't have to consume it all, but a lot of sampling for quality control did take place.
I asked a chatbot (Perplexity) for suggestions for fresh blueberries in 9x13 pan. It gave me 5 suggestions, one of which I rejected due to 9" square pan. They were: cobbler, crisp, sheet cake and dump cake. A further question would produce the recipe of choice.
I'm partial to fruit crisps myself and they're quick & easy, but the cakes sounded good too.
Try this coffee cake, but with a layer of blueberries sprinkled on top of the batter, under the top 2 layers. I haven't tried it with blueberries but I imagine they would really improve the moisture of this cake, as I found it wonderful but just a tad bit drier than I'd like.
I'd vote for clafoutis and mousse torte š (not for the pan, obviously)
I am specifically looking for something for this sized pan.
I used to make this shortbread tart from the New York Times as an Innkeeper in Vermont and it always turned out great and people seemed to love it: https://cooking.nytimes.com/recipes/1020390-blueberry-cornmeal-shortbread-tart?smid=share-url
To scale it up from the 9" round measurements given to a 9x13 multiply the ingredients by ~1.8
Have you actually upscaled it?
Also, it is asking me to be a subscriber.
BTW, where in Vermont? We just went on a NE road trip. We did an overnight in Burlington between the Whie Mountains and Mystic.
Thanks
You can see these NY Times recipes if you turn off Javascript for nytimes.com. For the time being, anyway.
Sorry for the paywall on the first link. Here is another link - my NYT cooking subscription allows me to 'gift' a recipe so hopefully this one wouldn't require a subscription - it says anyone can access it: https://cooking.nytimes.com/recipes/1020390-blueberry-cornmeal-shortbread-tart?unlocked_article_code=1.YE8.XZ7Q.3kN2VEJtDCQq&smid=share-url
Yes I have scaled this recipe. And luckily most of the measurements are also provided in grams making the math more straightforward. I feel like it has some flexibility in it, the preciseness of bread making is not required, but as with most recipes, follow along close enough on the first attempt before straying too far.
We were at a small lodge in Jay - the NE kingdom. I got to bake something new every day and didn't have to consume it all, but a lot of sampling for quality control did take place.
https://www.alisoneroman.com/recipes/blueberry-cornmeal-tart
This is from her cookbook. She says double for 9x13. There are many many comments on the NYT site. She takes them into account. Good luck
I asked a chatbot (Perplexity) for suggestions for fresh blueberries in 9x13 pan. It gave me 5 suggestions, one of which I rejected due to 9" square pan. They were: cobbler, crisp, sheet cake and dump cake. A further question would produce the recipe of choice.
I'm partial to fruit crisps myself and they're quick & easy, but the cakes sounded good too.
https://bakeorbreak.com/2012/03/cinnamon-cream-cheese-coffee-cake/
Try this coffee cake, but with a layer of blueberries sprinkled on top of the batter, under the top 2 layers. I haven't tried it with blueberries but I imagine they would really improve the moisture of this cake, as I found it wonderful but just a tad bit drier than I'd like.