Peach and Blueberry Buckle

Peach and Blueberry Buckle
Photo: Jens Mortensen
Hands On Time:
20 mins
Total Time:
1 hrs 50 mins
8 serves


  • 1 ¾ cups all-purpose flour, spooned and leveled

  • 2 teaspoons baking powder

  • ½ 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

  • ½ teaspoon pure vanilla extract

  • ½ cup sour cream

  • 4 peaches, each cut into 8 wedges (about 4 cups)

  • 1 pint blueberries

  • cup sliced almonds

  • confectioners’ sugar, for dusting


  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.

Nutrition Facts (per serving)

409 Calories
17g Fat
60g Carbs
6g Protein
Nutrition Facts
Calories 409
% Daily Value *
Total Fat 17g 22%
Saturated Fat 9g 45%
Cholesterol 67mg 22%
Sodium 285mg 12%
Total Carbohydrate 60g 22%
Total Sugars 35g
Protein 6g
Calcium 84mg 6%
Iron 2mg 11%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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