Blueberry Nectarine Buckle
Maybe not my best move, including blueberries in an actual blueberry buckle, what, given that my tater tots are in full protest of the great powered blue. So, you know, I ended up eating the whole thing myself. AND making a second one, sans blueberries.
I love buckles. Cake with fruits baked inside the batter, with a crumb cake topping. These are good with any summer fruit, two cups blueberries, two cups nectarines above. Juicy, bursting, springy deliciousness.
Blueberry + Nectarine Buckle (adapted from Gourmet, 1991)
For the topping:
1/3 cup dark brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup (1 stick or 4 ounces) butter, melted
1 3/4 cups flour
For the batter:
* 1 1/2 sticks (3/4 cup) unsalted butter, softened
* 3/4 cup sugar
* 1 teaspoon vanilla
* 1/4 teaspoon double-acting baking powder
* 1 1/3 cups all-purpose flour
* 1/2 teaspoon salt
* 3 large eggs
* 2 cups blueberries, picked over and rinsed
* 2 nectarines, pitted and cut into 1-inch wedges
Preparation: Make the topping: In a small bowl blend together the butter, the sugar, the flour, the cinnamon, and the nutmeg until the mixture resembles coarse meal and chill the topping while making the batter.
Make the batter: In a small bowl with an electric mixer cream together the butter and the sugar and beat in the vanilla. In a small bowl stir together the baking powder, the flour, and the salt, beat the flour mixture into the butter mixture alternately with the eggs, 1 at a time, beating well after each addition, and fold in the blueberries and the nectarines.
Spread the batter in a well-buttered 10-by 2-inch round cake pan or 2-quart baking pan, sprinkle the topping evenly over it and bake the buckle in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until a tester comes out clean and the topping is crisp and golden. Serve the buckle with whipped cream.
August 1, 2010 at 5:56 pm
OMG, just made them!!! Love you Stephanie! So do my kids!
August 1, 2010 at 6:49 pm
yum!! i’ve never heard of a buckle before – i think i’ve heard it referred to a crumb cake before. looks delicious – i’m going to try! xx
August 1, 2010 at 10:13 pm
Looks delicious! I am going to try to make it using pamela’s gluten free flour-wish me luck:)
August 1, 2010 at 10:56 pm
My grandmother used to make a buckle with raspberries. I’ve just stocked up on the ingredients and plan to make these tonight! Thanks!
August 2, 2010 at 3:56 am
Have you ever tried a blueberry fool? No foolin’, these look obnoxiously good.
August 2, 2010 at 8:57 am
Dying now. MUST GET 10 lbs. off before reading your food porn posts!
August 2, 2010 at 1:57 pm
These just made my thighs spread 2 inches. Oh my God are they good. Thanks for posting!
August 2, 2010 at 1:57 pm
I just made these without the topping. I am in love. Any other baking inspiration? Love your food posts because I totally trust your taste (buds).
August 2, 2010 at 6:57 pm
Just made this obscenity. Yummmmmmmyyyy!
August 2, 2010 at 11:57 pm
cool
August 3, 2010 at 9:58 am
Making blueberry buckle!