One bowl blueberry buckle

Recipe adapted from here

Unsalted butter- 113 gms, roughly sliced
Plain flour- 1cup

Baking powder- 1 1/2 tsp

Salt- 3/4th tsp

Granulated sugar- 1 cup

Whole milk- 1 cup

Vanilla extract- 1 tsp

Blueberries- 3/4th cup (frozen or fresh)

Preheat the oven to 190c.

Put the sliced butter into a 9x5inch loaf pan and place in the oven to melt.

Once fully melted, remove from the oven and keep aside. 

Whisk together all the remaining ingredients, except blueberries, till you get a smooth batter. (I first mix the dry ingredients and then mix in the milk and vanilla, but totally not needed. I do it out of practise)
Pour the mix into the loaf pan and roughly mix it with the whisk itself. Dont go crazy whisking it, there should still be large traces of butter visible, which is what gives fabulous buttery edges to the buckle.

Place it back into the oven and bake for about 50 to 55 minutes, or till a skewer inserted into the centre comes out clean. It should be nice and brown all over.

Place on a cooling rack and serve as slices or scoop it out and serve with ice cream.

Notes: The original recipe calls for self-raising flour, so omit baking powder in which case.

The buckle does buckle a bit once it cools down, so dont be alarmed.

Once my 50 minutes was up, i did reduce the temp to 170 and bake for another 5 more minutes, but i didnt think it was actually needed. So 50 minutes at 190 was the perfect timing for me

This is a stupidly easy recipe, everything prepped and cooked in under an hr really.

I like to serve it slightly warm. The caramelised buttery edges are really tasty.