Question on non-greasing pan.

[Marmaduke]

I am running into more and more cake recipes that call for pouring batter into a 9X13 ungreased pan.
Should I do this or grease and flour pan.

Last time I made a Blueberry Cobbler in an ungreased pan I had to throw the pan out after the blueberries baked into the pan. Couldn't chip it off.

[Dee514]

I suppose it would depend on what type of cakes you are baking and what type of pans are being used (glass, shiny metal, dark metal, non-stick, etc.)
I would be inclined to follow the recipe as written - there may be a specific reason for not greasing the pan. (With angel food cakes, if you grease the pan the angel food cake cannot rise properly because the egg white batter "climbs up" the ungreased pan.)

You could always cut out a piece of baking parchment to line the bottom of your pan. It certainly will make removing the cake easier because it won't stick to the bottom of the pan.

If you are in doubt about greasing the pan, contact the person that posted the recipe and ask them.

As for having to throw out a pan because the blueberries stuck , I have never experienced that - an overnight soaking with some very hot water and a spoonful of dishwasher soap has removed any baked on fruits, cheeses, and even 2 day old dried on eggs from any type of pan I own.