Berry Nectarine Buckle Recipe

4.5 13 18
Berry Nectarine Buckle Recipe
Berry Nectarine Buckle Recipe photo by Taste of Home
Publisher Photo

Berry Nectarine Buckle Recipe

Read Reviews
4.5 13 18
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
MAKES:
20 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min.
MAKES:
20 servings
TOTAL 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. 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.
Originally published as Berry Nectarine Buckle in Light & Tasty June/July 2006, p47

Nutritional Facts

1 piece: 177 calories, 6g fat (3g saturated fat), 35mg cholesterol, 172mg sodium, 28g carbohydrate (15g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.

  • 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
  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 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.
  3. Spoon into a 13-in. x 9-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.
  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

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Reviews forBerry Nectarine Buckle

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hchambers User ID: 7140928 256981
Reviewed Nov. 19, 2016

"Excellent recipe! You can have a piece for breakfast or add some ice cream and make it a dessert. My family loved it."

MY REVIEW
recipewoman User ID: 7301832 85082
Reviewed Aug. 23, 2014

"I really enjoyed this recipe. My husband on the other hand LOVED this recipe. He said next time I make it...you will make it again....it may have a serving size of 1 instead of 20. We both agreed that it is good for desert as well as breakfast and a tea. I like that it uses fresh or frozen fruit. I had a little problem with the directions the first time but I'll get it right next time. I could go on and on. Just make it."

MY REVIEW
paulawells User ID: 1931031 109496
Reviewed Aug. 21, 2014

"Loved this recipe! Yummy and easy to make! I also served it warm with frozen vanilla yogurt! Delicious!"

MY REVIEW
rola User ID: 4125455 63441
Reviewed Aug. 21, 2014

"Winner!!! Especially when the local grocer had all these fruits on sale. I served this up at our church with a scoop of Vanilla Yogurt. It was a HIT."

MY REVIEW
joedebfry User ID: 265172 155708
Reviewed Aug. 14, 2014

"Excellent!"

MY REVIEW
kbabe819 User ID: 3846515 155707
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
schiller65 User ID: 3827235 155706
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
fishcam1 User ID: 5241274 69427
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
fredaevans User ID: 6360805 77435
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
Ballinrobe User ID: 650252 85081
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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