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Nectarine-Blueberry Buckle

July 16, 2012

It’s time again for an abundance of mid-summer fruits at the market! Blueberries, peaches, nectarines, apricots… I want to buy them all but then sometimes I have a hard time coming up with what to make that’s not just the same old stuff. This recipe from the Gourmet cookbook caught my eye because it uses both nectarines and blueberries (of which I bought some of each), and I absolutely love the individual blueberry buckles I’ve made many times in the past. This recipe is a bit different in that it’s made in one larger dish and it has a topping sprinkled over the batter rather than topping the cake with the fruit and allowing to to sink as it bakes.

Buckles may not be the most beautiful desserts out there, but this buckle was delicious! The nectarines and blueberries make the whole cake incredibly moist (but not gooey), and the best flavor comes from using seasonal fruits at their peak. Give it a try now while the fruit is locally available! It’s best served warm along with some ice cream – a perfect dessert for a casual get-together among friends.

Nectarine-blueberry buckle

Serves 8 to 10

Ingredients

Topping

  • 1/2  stick (4 tablespoons) cold unsalted butter, cut into small pieces
  • 1/2  cup sugar
  • 1/3  cup all-purpose flour
  • 1/2  teaspoon cinnamon
  • 1/2  teaspoon freshly grated nutmeg

Batter

  • 1⅓  cups all-purpose flour
  • 1/4  teaspoon baking powder
  • 1/2  teaspoon salt
  • 1½  sticks (12 tablespoons) unsalted butter, softened
  • 3/4  cups sugar
  • 1  teaspoon vanilla extract
  • 3  large eggs
  • 2  cups (about 12 ounces) blueberries, picked over and rinsed
  • 2  nectarines (about 9 ounces), pitted and cut into ½-inch wedges
  • Whipped cream or vanilla ice cream for accompaniment

Directions

  1. Make the topping: Blend together all topping ingredients in a small bowl with your fingertips until mixture forms large clumps. Refrigerate.
  2. Put a rack in middle of oven and preheat oven to 350 degrees F. Generously butter a 10-by-2-inch round cake pan or a 2-quart baking dish.
  3. Make the batter: Stir together flour, baking powder, and salt in a small bowl.
  4. Beat together butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy. Beat in vanilla. Add eggs one at a time, beating well after each addition. Stir in flour mixture until just combined. Fold in blueberries and nectarines.
  5. Assemble and bake: Spread batter in prepared pan and sprinkle topping evenly over. Bake buckle until a wooden pick or skewer inserted in center comes out clean and topping is crisp and golden, 55 to 60 minutes. Serve warm with whipped cream or ice cream.

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