Peaches are in season and so good right now. We thought we would share our Peach and Blueberry Buckle recipe.
Peach and Blueberry Buckle
Position a rack in the lower third of the oven. Preheat oven to 350 degrees. Butter and flour a 10 x 2 inch round cake pan or a 9 inch square baking dish.
•1/3 cup sugar
•2 tablespoons all-purpose flour
•2 tablespoons unsalted butter
Blend until crumbly and then add ½ teaspoon cinnamon and ¼ to ½ cup finely chopped nuts.
Halve, pit and cut into small chunks:
•1 large peach
•Combine with 1-1/2 cups blueberries
•1-3/4 cups all-purpose flour
•2 teaspoons baking powder
•½ teaspoon salt
Combine in another bowl and beat until slightly fluffy:
•¼ cup (1/2 stick) unsalted butter, softened
•1 cup sugar
•1 large egg
Gradually beat in:
•½ cup milk
Add the flour mixture and stir just until the dry ingredients are moistened and the batter is smooth. Gently fold in the fruit. Spoon into the prepared pan and spread evenly. Sprinkle the topping evenly over the batter. Bake for 50 to 55 minutes until the top springs back when touched and a toothpick inserted in the center comes out clean. Let cool in the pan on a rack for at least 20 minutes before serving.