Blueberry, Blackberry and Nectarine Buckle
Blueberry, Blackberry and Nectarine Buckle
- 1/3 cup all-purpose flour
- 1/3 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons cold butter
- 6 tablespoons butter, softened
- 3/4 cup plus 1 tablespoon sugar, divided
- 2 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 cup fresh blackberries
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 13-in. x 9-in. baking dish coated with cooking spray. Arrange nectarines on top; sprinkle with remaining sugar. Drop reserved batter by the teaspoonful 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
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