Buckle – An old American term for a simple, single-layer cake made with blueberries or other berries. (Barron’s Food Lover’s Companion)
Blueberry & Peach Buckle
1 3/4 cup all purpose flour
2 tsp baking powder
1/2 tsp fine sea salt or table salt
1 stick unsalted butter, soft
1 cup packed light brown sugar
1 large egg, room temperature
1/2 tsp pure vanilla extract
1/2 cup low-fat sour cream
4 ripe, peeled peaches, cut up (about 4 cups)
2 cups blueberries
1/3 cup slivered almonds (optional)
Heat oven to 350 degrees.
Lightly grease 8×8 glass baking dish.
Whisk together flour, baking powder and salt in medium bowl; set aside.
In large bowl, beat brown sugar and butter together until light and fluffy, about 2 minutes.
Beat in the egg and vanilla.
Add half of the flour mixture, then sour cream.
Add remaining flour.
Fold in peaches and blueberries and stir; batter will be thick and full of fruit.
Fold batter into baking dish and sprinkle with almonds.
Bake approx. 1 hr (depending on your oven) but test at 50 min. with toothpick or knife.
Let cool slightly.
Serve warm for a delicious breakfast cake!
Recipe adapted from Real Simple.