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
Berry Nectarine Buckle
Prep Time
25 min
Cook Time
35 min
Yield
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 large eggs, room temperature
- 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 2% milk
- 1 cup fresh blueberries
- 1 pound 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.
- For batter, in a large bowl, cream the butter and 3/4 cup sugar until light and fluffy, 5-7 minutes. Add eggs, 1 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 batter with blueberries into a 13x9-in. baking dish coated with cooking spray. Arrange nectarines on top; sprinkle with remaining 1 tablespoon 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 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.
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