Berry Nectarine Buckle
Light & Tasty
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I found this recipe in a magazine a long time ago, but modified it over the years. We enjoy its combination of blueberries, raspberries, blackberries and nectarines, particularly when the cake is served warm with low-fat frozen yogurt. —Lisa Darling, Rochester, New York
SERVINGS: 20
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 25 min. Bake: 35 min.
Ingredients:
- 1/3 cup all-purpose flour
- 1/3 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons cold butter
- BATTER:
- 6 tablespoons butter, softened
- 3/4 cup plus 1 tablespoon sugar, divided
- 2 eggs
- 1-1/2 teaspoons vanilla extract
- 2-1/4 cups all-purpose flour
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup fat-free milk
- 1 cup fresh blueberries
- 1 pound medium nectarines, peeled, sliced and patted dry or 1 package (16 ounces) frozen unsweetened sliced peaches, thawed and patted dry
- 1/2 cup fresh raspberries
- 1/2 cup fresh blackberries
Directions:
For topping, in a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Set aside.
In a large mixing bowl, cream the butter and 3/4 cup sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Set aside 3/4 cup batter. Fold
blueberries into remaining batter.
Spoon into a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray. Arrange nectarines on top; sprinkle with remaining sugar. Drop remaining batter by teaspoonfuls over nectarines. Sprinkle with raspberries, blackberries and reserved topping.
Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 20 servings.