Best Blueberry Nectarine Buckle Recipes

Blueberry and Nectarine Buckle image

Number Of Ingredients 17

For the topping:
1/2 stick (1/4 cup) cold unsalted butter, cut into bits
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
For the batter:
1 1/2 sticks (3/4 cup) unsalted butter, softened
3/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon double-acting baking powder
1 1/3 cups all-purpose flour
1/2 teaspoon salt
3 large eggs
2 cups blueberries, picked over and rinsed
2 nectarines, pitted and cut into 1-inch wedges
whipped cream or ice cream as an accompaniment

Steps:

Make the topping: In a small bowl blend together the butter, the sugar, the flour, the cinnamon, and the nutmeg until the mixture resembles coarse meal and chill the topping while making the batter.
Make the batter: In a small bowl with an electric mixer cream together the butter and the sugar and beat in the vanilla. In a small bowl stir together the baking powder, the flour, and the salt, beat the flour mixture into the butter mixture alternately with the eggs, 1 at a time, beating well after each addition, and fold in the blueberries and the nectarines.
Spread the batter in a well-buttered 10-by 2-inch round cake pan or 2-quart baking pan, sprinkle the topping evenly over it and bake the buckle in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until a tester comes out clean and the topping is crisp and golden. Serve the buckle with whipped cream.

Blueberry-Nectarine Buckle image

Provided by GrandmaIsCooking

Categories Dessert

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 14

1/2 cup butter, cold (cut into bits)
1/2 cup granulated sugar
1/3 cup flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 cup sugar
3/4 cup butter or 3/4 cup margarine, softened
1 teaspoon vanilla extract
1/4 teaspoon baking powder
1 1/3 cups flour
1/2 teaspoon salt
3 large eggs
2 cups rinsed blueberries
2 nectarines, peeled, pitted and cut into 1-inch wedges

Steps:

Topping: In a small bowl, blend together all ingredients until the mixture resembles coarse meal. Chill the topping while making the batter.
Batter: In a large bowl with an electric mixer, cream the butter and sugar together, beat in the vanilla.
In a small bowl, stir together baking powder, flour and salt.
Alternately beat the flour mixture and eggs into the butter mixture. Add an egg each time beating well after each addition.
Fold in the blueberries and nectarines.
Preheat oven to 350 degrees. Spread the batter in a well-greased 9x13 inch baking pan. Sprinkle the topping evenly over it.
Bake at 350 degrees for 45-50 min or until knife inserted comes out clean and topping is crisp and golden.

Nutrition Facts : Calories 535.9, Fat 31.2, SaturatedFat 18.9, Cholesterol 155.6, Sodium 388.2, Carbohydrate 60.4, Fiber 2.3, Sugar 37.9, Protein 6

Blueberry Nectarine Buckle image

Provided by Anita Hoffman

Time 1h25m

Number Of Ingredients 16

TOPPING
4 Tbsp cold, unsalted butter, cut into bits
1/2 c sugar
1/3 c all purpose flour
1/2 tsp cinnamon
1/2 tsp nutmeg
BATTER
1-1/3 c all purpose flour
1/4 tsp baking powder
1/2 tsp salt
12 Tbsp unsalted butter, softened
3/4 c sugar
1 tsp vanilla
3 eggs
2 c fresh blueberries
2 large nectarines, pitted and cut into 1 inch pieces

Steps:

1. Make the TOPPING by mixing all ingredients by hand in a small bowl until the mixture forms large clumps. Cover and refrigerate.
2. Generously butter a 10 inch round cake pan and set aside.
3. Sift dry ingredients together in a small bowl. In a large mixing bowl, beat butter and sugar together at medium speed until fluffy. Add in the vanilla and the eggs, one at a time, beating well after each addition. Stir in flour mixture until combined. Gently fold in blueberries and nectarines.
4. Spread the batter in the baking pan and sprinkle with the TOPPING mixture. Bake on the middle rack at 350 degrees for 1 hour. Toothpick inserted in the middle should come out clean and the top should be crispy and brown. Let stand for 15 minutes. Serve with whipped cream or ice cream.