brunch ideas

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.

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