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Berry Nectarine Buckle Recipe

Berry Nectarine Buckle Recipe photo by Taste of Home

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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

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Berry Nectarine Buckle Recipe

Prep: 25 min. Bake: 35 min.

Yield: 20 Servings

25 35 60

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 bowl, cream the butter and 3/4 cup sugar until light and fluffy. 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, beating well after each addition. Set aside 3/4 cup batter. Fold blueberries into remaining batter.
Spoon into a 13-in. x 9-in. baking dish coated with cooking spray. Arrange nectarines on top; sprinkle with remaining sugar. Drop reserved 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.

Nutritional Facts 1 piece equals 177 calories, 6 g fat (3 g saturated fat), 35 mg cholesterol, 172 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Berry Nectarine Buckle in Light & Tasty June/July 2006, p47

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Berry Nectarine Buckle

Berry Nectarine Buckle

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Reviewed on Aug. 16, 2012 by kbabe819

Super yummy- omitted raspberry and blackberry as my husband ate them before I made the recipe. Served with cool whip. No one knew it was healthier version.

Reviewed on Aug. 13, 2012 by schiller65

I have made this several times. Every time someone asks for the recipe. I use peaches in the place of nectarines. Delicious!

Reviewed on Aug. 12, 2012 by fishcam1

This was very easy to make. This was excellent .The company I had over loved and they each wanted the recipe. I'm sure I will be making many more times.

Reviewed on Aug. 09, 2012 by fredaevans

Vollie at a Sr. Cit'z meal prep center (right at 1,000 meals per day) and we do something very close to this.

DO MORE!!

'Nuff said?

Reviewed on Aug. 06, 2012 by Ballinrobe

I have made this since seeing it in my Light & Tasty Mag in 2006 and it is always a hit! Freezes well and is a wonderful flavor treat for the seasonal recipes!

Reviewed on Aug. 06, 2012 by adelepie

I clipped this recipe from Taste of Home several years ago. It is one of my favorite "coffee cake" recipes or healthy dessert recipes. I was glad to see it posted as I need to make something yummy for a neighborhood breakfast so this will be it!

Reviewed on Aug. 12, 2010 by LifeEternalForMe

I have made this twice, and I love it. I live alone so that amount was way too much for me. I tried freezing it. It freezes absolutely wonderfully. I love, love, love this recipe. I wish blackberries and raspberries didn't have seeds.

Reviewed on Jun. 22, 2010 by alcyjr

I haven't actually made this yet, but I intend to do so....it sounds sooooooooooo yummy!

I really like recipes using fresh fruit and this combination would work well...can't wait to try it!