Blueberry And Nectarine Buckle

By á-170456

Ingredients

• FOR THE TOPPING:
• 1/4 cup cold unsalted butter - (1/2 stick) cut into bits
• 1/2 cup sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon cinnamon
• 1/2 teaspoon freshly-grated nutmeg
• FOR THE BATTER:
• 3/4 cup unsalted butter - (1 1/2 sticks) 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" wedges
• ACCOMPANIMENT:
• Whipped cream or ice cream

Details

Servings 6

Preparation

Step 1

Make the Topping: In a small bowl blend together butter, sugar, flour, cinnamon, and nutmeg until the mixture resembles coarse meal, and chill the topping while making the batter.

Preheat oven to 350 degrees.

Make the Batter: In a small bowl with an electric mixer, cream together butter and sugar and beat in the vanilla. In a small bowl stir together baking powder, flour, and 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 degree 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.

This recipe yields 6 to 8 servings.