Blueberry Nectarine Buckle

Blueberry Nectarine Buckle

It must be a really good year for blueberries and I swear I’ve made a ton of blueberry desserts – some with success, some not. This Blueberry Nectarine Buckle was perfect (even if the pics aren’t the greatest) and just loaded with fruit.

Blueberry Nectarine Buckle
Blueberry Nectarine Buckle

I don’t think you could get anymore fruit in this Blueberry Nectarine Buckle, and I’ve made it twice – once with a combo of nectarines and blueberries and the other an all blueberry number. Both were delish, and the original recipe states any juicy fruit can be substituted. Update: Feedback has shown that if fruit is too juicy the cake will not bake up properly. I’ve updated the notes on the actual recipe.

Wikipedia says a buckle is a variation of a cobbler, that the buckle is “… made with yellow batter (like cake batter), with the filling mixed in with the batter)…if memory serves, the name buckle came about because the amount of fruit causes the batter to “buckle” or collapse a bit.

Blueberry Nectarine Buckle
Blueberry Nectarine Buckle – you’d be hard pressed to get any more fruit in this humble dessert!

So maybe its not the prettiest cake in the world,  but it’s so good in it’s unabashed flavor that looks hardly matter. And there is always that down-home appeal, don’t you think? This is something that Grandma might have made. Well…I’m a Grandma and I made it.  🙂

I want to note that a reviewer of the original recipe alerted me to a possible error, so I made the correction in my recipe, below. Yep, I read all 204 reviews (so you don’t have to…) Summer fruit seems to go on a rotation for sales so when you buy fruit, let the pricing be your guide. And watch for the deepest cuts right before the Summer Holidays. Those wily grocers are competing to get you in the door!

Blueberry Nectarine Buckle
Blueberry Nectarine Buckle

Blueberry Buckle

  • Servings: 8-10
  • Time: 1hr
  • Difficulty: easy
  • Print

  • 1/2 cup/114 grams (1 stick) butter, at room temperature, plus more for greasing pan
  • ½ cup/100 grams granulated sugar, more for sprinkling
  • ¼ cup/55 grams light brown sugar
  • 3 large eggs, at room temperature
  • 1 tablespoon/5 grams finely grated lemon zest
  • 1 teaspoon/5 millilitres vanilla extract
  • 1 ¼ cups/156 grams all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 4 ½ cups summer berries (a mix of blueberries, raspberries, blackberries or use any one kind or any other juicy fruit cut into bite sized pieces)
  • powdered sugar for dusting, optional

Heat oven to 375 degrees. Butter a 9-inch round cake pan.

In the bowl of an electric mixer, add butter, granulated sugar and brown sugar and beat until light and fluffy. Add eggs one at a time, then add lemon zest and vanilla and mix until combined.

In a separate bowl, combine flour, salt, and baking powder, and whisk to combine. Add dry ingredients to egg mixture and mix until just combined.

Gently fold berries into the batter, then spread batter in pan and sprinkle lightly with more granulated sugar. Bake 40 to 50 minutes, or until top is golden and cake is cooked through.

Allow cake to cool, then sprinkle with cinnamon, if using, and confectioners’ sugar.

Note:

It seems that if the fruit is too juicy, it can cause the cake to be too moist. I would stick with berries, or if using other fruits, use them at the just ripe stage and toss the fruit in a few tablespoons of flour, first.

Recipe slightly adapted from the New York Times.

________________________________________________

I’ll be taking this recipe to Angie’s Fiesta Friday, hosted this week by Sarah @ Sarah’s Little Kitchen and Shinta @ Caramel Tinted Life.

53 thoughts on “Blueberry Nectarine Buckle”

  1. I think this cake is actually beautiful Mollie!! and love that you put the photo of where you cut into it– so much fruit!! It really looks wonderful. I could eat this for breakfast! Love your recipes… xox

      1. Hey Mollie– glad to hear that someone actually made a recipe from all the ones we put up around here! Your’e the best!! I have more of your posts to catch up on when I get home!! xox

  2. We love blueberry desserts and all the better that it’s rustic. That means less pressure to get it to look perfect. It looks delicious just the way it is and I know just the friend to make it for!

  3. That looks great… but one question remains: what did you do with the nectarines? Did you peel them first, or just chop them up and toss them in with the berries? Enquiring minds need to know 😉
    Well, now I know what to do with our blackberries once they’re ripe! Thanks for sharing!

      1. I made it yesterday. I guess the fruits I’ve used were too juicy, so it turned out too mushy to slice. I ended up serving it as a spoon pudding”. It was quite tasty, but not suitable for photographing. Next time… 🙂

        1. Oh no, that’s just a shame…I feel so bad. I’ve only made it with the blueberries (which really aren’t that juicy) and half blueberry/nectarine. I think I better note that in the recipe, though!

          1. Sorry I made you feel bad, but as I said, it was still tasty and worked well, just not as a cake. I guess it works better with berries and if other fruits are used than maybe it’s best to add a bit more flour. But on the whole it was tasty and nothing to feel bad about. 🙂

  4. It looks delicious and I’m saving the recipe. I came home with a clamshell of nectarines today (and I have blueberries in the freezer) but a pie is planned cause I haven’t had pie in ages. 🙂

      1. I was going to buy peaches (they were both on sale) but last year they were a great disappointment, soft and flavourless. This year’s didn’t inspire either. They’re in sealed clamshells so you can’t handle and sniff. I understand why they sell them that way but you come in for a big disappointment sometimes. So I bought the nectarines.

  5. Wow, Mollie. You’ve really outdone yourself. I adore blueberries and are counting the days now until they’re back in season. I did see some fresh berries in the supermarket the other day but they were the price of a small country. Hmm, think I’ll wait. I’m imagining this buckle (cool name!) with a big dollop of creme fraiche. Yum.

    1. Hi Tracey – it would be just perfect with other fruits, too. I think creme fraiche would be just the thing. Whipping cream’s too light, ice-cream seems like too much. 🙂

  6. Oh my that looks good!! I get confused with buckles, cobblers, crisps pan dowdy’s a buckle is more like a cake it seems. Those blueberries are the star of the show and look so juicy and delicious!!

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