REC--Blueberry and Nectarine Buckle

[PA Baker]

I know this is the wrong season for this recipe, but it's one of my favorites and I wanted to share it with you!

Blueberry and Nectarine Buckle

For the Topping:
¼ c (1/2 stick) cold unsalted butter, cut into bits
½ c sugar
1/3 c flour
½ tsp cinnamon
½ tsp freshly grated nutmeg

For the batter:
¾ c (1 ½ sticks) unsalted butter, softened
¾ c sugar
1 tsp vanilla
¼ tsp double-acting baking powder
1 1/3 c flour
½ tsp salt
3 large eggs
2 c blueberries, picked over and rinsed
2 nectarines, pitted and cut into 1” wedges

Optional accompaniment: Whipped cream or ice cream

Make the topping:
In a small bowl blend together butter, sugar, flour, cinnamon, and nutmeg until the mixture resembles coarse meal, and chill the topping while making the batter.

Make the batter:
Preheat oven to 350F.

In a small bowl with an electric mixer, cream together butter and sugar and beat in the vanilla. In a small bowl stir together baking powder, flour, and salt, and beat the flour mixture into the butter mixture alternately with the eggs, 1 at a time, beating well after each addition. Fold in the blueberries and nectarines.

Spread the batter in a well-buttered 10x2” round cake pan or a 2qt baking pan (I used an 8” square pan). Sprinkle the topping evenly over the batter and bake the buckle in the middle of a preheated 350F oven for 45 to 50 minutes, or until a tester comes out clean and the topping is crisp and golden.

Serve the buckle with whipped cream or ice cream.

 

[DampCharcoal]

Never heard of a buckle, this sounds GOOD! Where does the buckle originate from, PA? Sounds like a Colonial dish. :?

 

[PA Baker]

You're right, Damp! Buckles, crisps, pandowdys, and cobblers are all in the same family and are all early American desserts. They're all variations on a theme--essentially being whatever folks could get their hands on in order to make desserts. They always include seasonal fruits. The buckle gets its name from the fact that it's a single-layer cake with a streusel-like topping, which gives it a buckled or crumbled appearance when baked.