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Berry Nectarine Buckle

Total Time

Prep: 25 min. Bake: 35 min.

Makes

20 servings

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
Berry Nectarine Buckle Recipe photo by Taste of Home

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 large 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

  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 13x9-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 in the center comes out clean. Serve warm.

Nutrition 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.

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Reviews

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Average Rating:
  • Linda
    Aug 23, 2019

    Getting ready to make. Does anyone know if it can be frozen or how long will it last in the frig?

  • hchambers
    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.

  • recipewoman
    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.

  • paulawells
    Aug 21, 2014

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

  • rola
    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.

  • joedebfry
    Aug 14, 2014

    Excellent!

  • kbabe819
    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.

  • schiller65
    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!

  • fishcam1
    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.

  • fredaevans
    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?