PA Baker
Master Chef
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.
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.