Berry Nectarine Buckle

Berry Nectarine Buckle
Berry Nectarine Buckle

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

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

    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

For topping, in a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Set aside. • 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. • Spoon into a 13-in. x 9-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. • Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 20 servings. Nutritional Facts 1 piece equals 177 calories, 6 g fat (3 g saturated fat), 35 mg cholesterol, 172 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.

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