Peach and Blueberry Buckle

Peach and Blueberry Buckle
Jens Mortensen
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Serves 8
preparation
20
minutes
cooking
110
minutes

Ingredients

1 3/4
cups
all-purpose flour, spooned and leveled
2
teaspoons
baking powder
1/2
teaspoon
fine sea salt or table salt
8
tablespoons
(1 stick) unsalted butter, at room temperature
1
cup
packed light brown sugar
1
large egg, at room temperature
1/2
teaspoon
pure vanilla extract
1/2
cup
sour cream
4
peaches, each cut into 8 wedges (about 4 cups)
1
pint
blueberries
1/3
cup
sliced almonds
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.
Charlyne Mattox
July 2013

Nutritional Information

  • Per Serving
  • Calories 409
  • 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
What does this mean? See Nutrition 101.

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