Peach and Blueberry Buckle

Must do: add 1/2 teaspoon of cinnamon to flour mixture. This brings out great flavor in fruits.

Yes, indeed. This recipe checks all of the boxes for us since we don't eat a lot of sweets. The only complaint my husband had was that I didn't make more. I doubled the almond slices and skipped the confectioners sugar on top.

I am eating it right now! This is an absolutely wonderful recipe. I made it in a springform pan (great presentation)and the cooking time recommended was perfect. I would suggest a number of edits to the recipe: PEELED peaches, 2 CUPS blueberries (1 pint is an old measure), more "hands on" time (unless you are using canned peaches) and in the second paragraph --> ...in a LARGE bowl,... Oh, and, yes, grease the pan! My guests loved it as well. It's a keeper.

DELICIOUS! Here are some notes - I did grease the dish although it is omitted from directions. I also peeled the peaches. The cooking time is incorrect as all other bakers have noted. I turned it down to 335 degrees and it was finished in 50 minutes. Definitely eat it when it is slightly warm. My guests LOVED it as did I.

Nice recipe for now when blueberries and peaches are in season. Easy to make, but like everyone else my baking time was considerably shorter -- I think I did about 1 hr and 10 minutes. The temperature in my oven runs accurately, so I'd recommend checking it at 1 hr. I can't imagine it ever needing the amount of time that the recipe suggests!

Mine took about 65 minutes. The recipe should have stated that the batter would be very thick and the fruit difficult to fold in. I thought I had ruined the recipe, but it came out beautifully. I served it with a dollop of Creme freche. Yummy.

I tried this with canned peaches and it was spectacular! The cook time for me was about an hour. Definitely keeping this recipe (and using canned peaches means I can make it year round!)

I started checking the time at 45 minutes and it was done after 50 minutes of baking. It was moist, the fruit was scrumptious and was a big hit.

We baked the cake at 345 degrees and took it out after 45 minutes when the cake tester came out clean. The cake turned out good but overly moist. Next time we will keep it in the oven 5-10 minutes longer.

Mine was also done in about an hour and turned out delicious!

I'm wondering if the bake time in the peach and blueberry buckle recipe is correct?? It says to bake this at 350 for 1 hour 1/2 to 1 hour 45 minutes. That seemed to be a long bake time but since this was a new recipe I figured I'd follow the instructions. Luckily I looked at the cake after a hour and it was dark brown and burnt on the edges! My oven bakes normally and I checked the temp knob at it was at 350 so it wasn't my mistake. Can someone let me know if this recipe is incorrect?