Berry Nectarine Buckle Recipe

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.

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