Blueberry Buckle

"This recipe just screams "summertime", with some sweet nectarines snuck in with luscious blueberries!"
 
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photo by Katzen photo by Katzen
photo by Katzen
photo by Katzen photo by Katzen
Ready In:
55mins
Ingredients:
17
Serves:
9
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ingredients

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directions

  • Heat oven to 375 degrees. Butter an 8-inch-square baking pan.
  • Beat butter in mixer bowl until creamy. Gradually beat in sugar, then beat until light and fluffy. Add egg, vanilla, and orange zest and mix until blended. Stir in milk.
  • Mix flour, baking powder, and salt; stir gently into butter mixture.
  • Pare nectarines. Cut into 1/2-inch-thick slices, then cut slices crosswise into thirds. Toss nectarines with lemon juice in mixing bowl. Add blueberries and combine. Fold fruit into batter. Pour into prepared pan and smooth top.
  • Mix flour, granulated and brown sugars, butter, and cinnamon with pastry blender until mixture resembles coarse crumbs. Sprinkle over batter.
  • Bake until toothpick inserted into center comes out clean, 30-35 minutes. Cool 15 minutes. Cut into 9 squares and serve warm.

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Reviews

  1. This is a pretty good buckle. It isn't very sweet which makes it great for breakfast and with ice cream for dessert. I had to make a few changes based on what I had on hand. Only had 4 tbsp of butter so added some applesauce, and peaches instead of nectarines oh and lemon zest instead of orange. I am going to try again just as written.
     
  2. Delicious! I used lemon zest instead of orange, because the one orange I had looked a bit sad - besides, lemon and blueberries just go together well. The topping is absolutely deliciouos, but I would reduce the butter slightly next time to 2-3 tbsp. Otherwise, it's perfect as is! Made for PRMR Tag. Thanks, JackieOhNo!
     
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Tweaks

  1. This is a pretty good buckle. It isn't very sweet which makes it great for breakfast and with ice cream for dessert. I had to make a few changes based on what I had on hand. Only had 4 tbsp of butter so added some applesauce, and peaches instead of nectarines oh and lemon zest instead of orange. I am going to try again just as written.
     

RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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