One-Bowl Blueberry Buckle
Be sure to serve this blueberry buckle while still warm with a scoop of vanilla ice cream—the perfect creamy, cold complement to the syrupy, juicy berries.
Ingredients
- 1 stick (4 oz) unsalted butter
- 1 cup self-rising flour*
- 1 cup granulated sugar
- 1 cup whole milk
- 1 teaspoon kosher salt
- 1 cup fresh or frozen blueberries
- Vanilla ice cream, for serving
Instructions
- Preheat oven to 375°F (190°C).
☞ TESTER TIP: For easier cleanup, line your pan with foil or parchment paper.
- Place butter in a 9- by 5-inch (23-by-13 cm) loaf pan and put it in the hot oven. When the butter has melted, remove the pan from the oven.
- Meanwhile, in a large bowl, whisk together flour, sugar, milk, and salt (it’s okay if the batter is a little lumpy). Pour batter into the pan with the melted butter and use a spoon to lightly mix it. There should be visible streaks of melted butter that don’t get completely mixed; this yields buttery, caramelized edges.
- Place the blueberries on top of the batter in an even layer. Bake until the top is golden brown all over, 45 to 50 minutes. (If you remove it too early, the buckle will indeed “buckle” in the middle and fall—which would still be tasty, though sunken!) Wait until it’s golden all over the top and set in the center.
- Place the buckle on a cooling rack for 10 minutes before serving warm with a scoop of ice cream. Leftover buckle can be covered and refrigerated for up to 3 days.
Notes
*How do I make self-raising flour?
If you don't have any on hand, it's pretty simple to make. Add 1 1/2 teaspoons baking powder plus 1/4 teaspoon salt to 1 cup all-purpose flour. Make sure to sift well and you're ready to go.Nutrition
Serving: 1serving | Calories: 568kcal | Carbohydrates: 81g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 612mg | Fiber: 2g | Sugar: 57g