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Berry Nectarine Buckle

 Berry Nectarine Buckle
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
20 ServingsPrep: 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 McCormick® Pure 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.

2 of 2

Berry Nectarine Buckle (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.