I’ve never made a buckle, in fact I didn’t even know what it was, but when I saw this recipe in Real Simple, I thought the choice of putting peaches and blueberries together sounded amazing.  So, what is a buckle? A buckle is a cake with fruit folded into the batter before baking. The cake then buckles during baking, giving it it’s name. Most buckles have a streusel topping, but this recipe did not, which was fine with me as I’m not a fan.   If you love peaches in the summer, this peach and blueberry buckle is a simple and delicious dessert!

Peach and Blueberry Buckle

*modified from a recipe in Real Simple

Ingredients:

1 ¾ cups all purpose flour, spooned and leveled

2 teaspoons baking powder

½ teaspoon fine sea salt or table salt

8 tablespoons {1 stick} unsalted butter, at room temperature

1 cup packed light brown sugar

1 large egg, at room temperature

½ teaspoon pure vanilla extract

½ cup sour cream

4 peaches, each cut into 8 wedges

1 pint blueberries

Directions:

Heat oven to 350 F. Whisk together the flour, baking powder, and salt in a medium bowl; set aside.

In a separate blow, beat the butter and brown sugar with an electric mixer on medium-high until light and fluffy, 2 – 3 minutes. Beat in the egg and vanilla, scraping down the sides of the bowl as necessary.

Reduce mixer speed to low. Add half the flour mixture, then the sour cream, and then the remaining flour mixture, mixing well between additions. Fold in the peaches and blueberries {don’t worry if there seems to be too much fruit in proportion to batter. The batter will rise around it while baking.}

Transfer the batter to an 8 by 8 inch or other 2-quart baking dish. Bake until a toothpick inserted in the center comes out clean {aim for batter, not the fruit,} 1 ½ hours to 1 hour, 45 minutes. Let cool slightly. Dust with confectioners sugar if desired. Serve warm.