Blueberry Nectarine Buckle

Recently I raved about John Barricelli’s cookbook, The Sono Baking Company Cookbook. My second try from the book was also very good, Blueberry Nectarine Buckle. I made this for my parents.  It was incredibly easy.

Streusel topping:

1 cup flour

1 cup brown sugar

1 tsp salt

1 tsp cinnamon

1/2 unsalted butter

Cake:

1 1/4 cups flour

2 tsp baking powder

1 cup unsalted butter

1 cup sugar

1/2 tsp salt

4 eggs

2 tsp vanilla

2 cups blueberries

2 cups diced nectarines

Preheat oven to 350. I made the streusel in my mom’s Cuisinart. John says to work it together with your fingers.

To make the cake, beat butter, sugar, and salt until light and fluffy. Add eggs one at a time then the vanilla. Mix in the dry ingredients. Fold in the fruit. Pace in a 9 x 13 baking pan and put streusel on top. Bake for 30-35 minutes.

Now for my notes. I actually used twice as much cinnamon as the recipe said since I like a lot. I would really recommend tossing your fruit with some flour before mixing it in, since all of mine sunk to the bottom. Other than that, it was very good. It could use a bit more fruit if you wanted to add more. The cake was very moist and the topping very crisp and deeply flavored. It was good for days afterward, kept in the fridge.

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3 Responses to Blueberry Nectarine Buckle

  1. Kim says:

    That sounds so good. Thanks for posting it!

  2. sarah henry says:

    Can you explain to me the difference between a crisp, crumble, and buckle? I’ve never quite understood the distinctions.

  3. marthaandme says:

    A buckle has cake on the bottom and fruit on the top, which causes it to “buckle”. I am not really sure of the difference between a crisp and a crumble, but they both have fruit on the bottom and flour/sugar on the top.

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