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Berry Nectarine Buckle Recipe
Berry Nectarine Buckle Recipe photo by Taste of Home

Berry Nectarine Buckle Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. Bake: 35 min.
MAKES:20 servings
TOTAL TIME: Prep: 25 min. Bake: 35 min.
MAKES: 20 servings

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

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.

Directions

  1. For topping, in a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Set aside.
  2. 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.
  3. 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.
  4. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 20 servings.
Originally published as Berry Nectarine Buckle in Light & Tasty June/July 2006, p47

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.

Sweet White Wine

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

Reviews for Berry Nectarine Buckle

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Aug. 16, 2012

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.

MY REVIEW
Reviewed Aug. 13, 2012

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

MY REVIEW
Reviewed Aug. 12, 2012

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.

MY REVIEW
Reviewed Aug. 9, 2012

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?

MY REVIEW
Reviewed Aug. 6, 2012

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!

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