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.
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.
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!
- 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.
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.