Peaches and blueberries – together – are one of my favorite summer fruit combinations. Right now both are in season. I typically mix them together to make pie but as I browsed through my July issue of Real Simple magazine, I was inspired by their buckle to make my own. Of course, I made some changes based on my taste and what I had in the house.
The Real Simple recipe is here.
Here’s mine . . . and I called it Blueberry Peach Buckle because I had more blueberries than peaches!
Blueberry Peach Buckle Makes one 8×8 cake 1 stick of butter, at room temperature 1 cup dark brown sugar 1/4 cup white sugar 1 3/4 cups flour 2 teaspoons baking powder 1/8 teaspoon cinnamon 1/2 teaspoon kosher salt 1 large egg, at room temperature 1/2 teaspoon vanilla extract 1/2 cup sour cream 2 peaches – pitted, peeled, cut into 8 wedges and then in half again to make 32 chunks 2 cups (1 pint) blueberries
Preheat oven to 350F. In a mixing bowl mix the butter and sugars together until they’re light and fluffy, 2 to 3 minutes. While the butter and sugars are mixing, whisk together the flour, baking powder, cinnamon and salt together in a separate bowl.
When the butter and sugars are light and fluffy, add the egg and vanilla.
Reduce mixer speed to low and add half the flour mixture, then the sour cream, then the rest of the flour mixture. By hand, using a spatula, fold in the blueberries and peaches.
Pour into an 8″ x 8″ baking dish. Bake for 1 1/4 hours to 1 1/2 hours. The fruit releases a lot of juice so the buckle needs to cook long enough to be firm and not soggy because of the fruit. Test by inserting a toothpick in the center of the buckle. If it comes out clean, it’s ready.