Best Berry Nectarine Buckle Recipes

BERRY NECTARINE BUCKLE

Berry Nectarine Buckle image

I found this recipe in a magazine a long time ago, but modified it over the years. We enjoy its combination of blueberries, raspberries, blackberries and nectarines, particularly when the cake is served warm with low-fat frozen yogurt. -Lisa Darling, Rochester, New York

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 20 servings.

Number Of Ingredients 17

Ingredients

1/3 cup all-purpose flour
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
3 tablespoons cold butter
BATTER:
6 tablespoons butter, softened
3/4 cup plus 1 tablespoon sugar, divided
2 large eggs
1-1/2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup fat-free milk
1 cup fresh blueberries
1 pound medium nectarines, peeled, sliced and patted dry or 1 package (16 ounces) frozen unsweetened sliced peaches, thawed and patted dry
1/2 cup fresh raspberries
1/2 cup fresh blackberries

Steps:

For topping, in a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Set aside., In a large bowl, cream the butter and 3/4 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Set aside 3/4 cup batter. Fold blueberries into remaining batter., Spoon into a 13x9-in. baking dish coated with cooking spray. Arrange nectarines on top; sprinkle with remaining sugar. Drop reserved batter by teaspoonfuls over nectarines. Sprinkle with raspberries, blackberries and reserved topping., Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 177 calories, Fat 6g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 172mg sodium, Carbohydrate 28g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

BERRY NECTARINE BUCKLE

Berry Nectarine Buckle image

Number Of Ingredients 16

Ingredients

1/3 cup All purpose flour
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
3 tablespoon cold butter
6 tablespoon softened butter
3/4 cup sugar
2 eggs
2.5 teaspoon vanilla extract
2 1/4 cup all purpose flour
2 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup fat-free milk
1 cup fresh blueberries
1 pound medium nectarines, peeled sliced and patted dry. Or 16 oz frozen unsweetened peaches, thawed and patted dry.
1/2 cup fresh raspberries
1/2 cup fresh blackberries

Steps:

Topping - in small bowl combine the flour, sugar and cinnamon; cut in butter until crumbly. Set aside.
In large bowl, cream the butter and 3/4 C of sugar. Add eggs one at a time, beating well after each addition. Beat in vanilla.
Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Set aside 3/4 C of batter. Fold blueberries into remaining batter.
Spoon into a 13x9x2 baking dish coated with cooking spray. Arrange nectarines on top; sprinkle with 1 Tablespoon of sugar. Drop remaining batter by teaspoonfuls over nectarines. Sprinkle with raspberries, blackberries and reserved topping.
Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean. Serve warm with icecream.