Big City, Little Kitchen Cookin- Blueberry Buckle

What is a buckle you may ask... A buckle is an old-fashioned single layer cake with a streusel-style topping.

I got this recipe from my friend Grace, after an afternoon of blueberry picking over four years ago.  I have made this countless times since because it is so simple.  This is a recipe that people either LOVE or LEARN TO LOVE.  If you don't like it the first time you try it, you probably will the second or third. And people who like it REALLY like it.

The top and the edges caramelize, so if you don't like sticky in your teeth--this isn't for you. I've also noticed that men seem to like this more than women.

I made it just yesterday in my NYC kitchen. No tools required! You don't even need a pan. I normally bake it in a 9 x 5 loaf pan, but I picked up an 8 x 8 disposable aluminum tray from the store (for 50 cents), and it worked just fine.

Recipe- Grace's Blueberry Buckle

1 cup self-rising flour
1 cup sugar
1 cup milk
1 stick butter (1/2 cup)
1 cup blueberries
1 teaspoon salt
1 teaspoon vanilla extract
Vanilla ice cream (mandatory- ice cream required to balance out the warmth and texture!)

Preheat the oven to 375.  Place the butter in the pan, and place in the oven until the butter melts completely.

In a bowl, combine the flour, sugar, milk, salt and vanilla extract. Then pour into the pan of melted butter and mix lightly. Drop the blueberries in.

Bake 45 minutes- 1 hour, or until the top is golden and it is cooked all the way through.

Serve warm with a scoop of vanilla ice cream.

Enjoy!

Farewell My Beautiful Kitchen

I always felt like my kitchen in Los Angeles inspired me to use it. It was so large and beautiful. I also invested in so many gadgets that make life easier for cooks.

Now I'm in a transitional period--in transitional housing. My pots and pans, sifters and strainers, zesters and mixers--have all been left behind in Los Angeles. I've grown accustomed to all of my handy tools!

Nevertheless, I'll be making dinner tonight! I'm going to make the healthy thai-soba noodles recipe. My only concern is not having anything to zest my limes on. Or measuring cups/spoons.  Guess I'll have to improvise! I'll just add lime juice to make up for the lack of lime zest.

So, I've been doing a LOT of eating out these days (which isn't a bad thing). You can follow me as I explore various foodie paradises--from L.A., to NYC, to New Orleans, to Paris, to Barcelona, and many, many more!  Check out my new blog: Foodie in France. (Http://foodieinfrance.wordpress.com).  I'll be chronicling my travels, so you can come along with me over the next 8 months!