Peach and Blueberry Buckle

peach-blueberry-buckle
Photo by Jens Mortensen
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 409 calories
    • Fat 17 g
    • Sat Fat 9 g
    • Cholesterol 67 mg
    • Sodium 285 mg
    • Protein 6 g
    • Carbohydrate 60 g
    • Sugar 35 g
    • Fiber 3 g
    • Iron 2 mg
    • Calcium 84 mg

Ingredients

  1. Check 1 3/4cups all-purpose flour, spooned and leveled
  2. Check 2teaspoons baking powder
  3. Check 1/2teaspoon fine sea salt or table salt
  4. Check 8tablespoons (1 stick) unsalted butter, at room temperature
  5. Check 1cup packed light brown sugar
  6. Check 1 large egg, at room temperature
  7. Check 1/2teaspoon pure vanilla extract
  8. Check 1/2cup sour cream
  9. Check 4 peaches, each cut into 8 wedges (about 4 cups)
  10. Check 1pint blueberries
  11. Check 1/3cup sliced almonds
  12. Check confectioners’ sugar, for dusting

Directions

  1. Heat oven to 350° F. Whisk together the flour, baking powder, and salt in a medium bowl; set aside.
  2. In a separate bowl, beat the butter and brown sugar with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Beat in the egg and vanilla, scraping down the sides of the bowl as necessary.
  3. Reduce mixer speed to low. Add half the flour mixture, then the sour cream, and then the remaining flour mixture, mixing well between additions. Fold in the peaches and blueberries. (Don’t worry if there seems to be too much fruit in proportion to batter. The batter will rise around it while baking.)
  4. Transfer the batter to an 8-by-8-inch or other 2-quart baking dish and sprinkle with the almonds. Bake until a toothpick inserted in the center comes out clean (aim for the batter, not the fruit), 1 hour to 1 hour, 20 minutes. Let cool slightly. Dust with the confectioners’ sugar and serve warm.