Blueberry Nectarine Buckle
Bursting with vibrant summer flavors, this Blueberry Nectarine Buckle is a delightful twist on the classic buckle dessert, combining juicy blueberries, sweet, sun-ripened nectarines, and a buttery cinnamon streusel topping. This easy-to-make treat features a moist, tender cake base that perfectly showcases the fresh fruit, offering a balance of sweetness and tartness in every bite. The streusel topping adds a satisfying crunch and warm spice, making it the ultimate comfort dessert for any occasion. Ready in just over an hour, this versatile buckle can be served warm as a dessert or enjoyed at room temperature as a sumptuous breakfast or brunch addition. Perfect for using fresh or frozen fruit, this crowd-pleaser is a must-try recipe for summer gatherings or whenever you crave a fruity, home-baked delight!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Kosher salt
- 0.5 cup Unsalted butter, softened
- 1 unit Egg, large
- 0.75 cup Whole milk
- 1 teaspoon Vanilla extract
- 1.5 cups Blueberries, fresh or frozen
- 1.5 cups Nectarines, diced
- 1 teaspoon Ground cinnamon
- 0.25 cup Unsalted butter, cold (for streusel)
- 0.5 cup All-purpose flour (for streusel)
- 0.25 cup Granulated sugar (for streusel)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking dish.
In a medium mixing bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, and 0.5 teaspoon of kosher salt.
Using a hand or stand mixer, cream 0.5 cup of softened unsalted butter until light and fluffy. Add 1 large egg and beat until combined.
Gradually add the dry ingredients to the butter mixture in 3 parts, alternating with 0.75 cup of whole milk, beginning and ending with the dry ingredients. Beat until just combined, then mix in 1 teaspoon of vanilla extract.
Gently fold in the 1.5 cups of blueberries and 1.5 cups of diced nectarines to evenly distribute the fruit throughout the batter.
Spread the batter into the prepared baking dish, smoothing the top with a spatula.
To make the streusel topping, combine 0.5 cup of flour, 0.25 cup of granulated sugar, and 1 teaspoon of ground cinnamon in a small bowl. Cut in 0.25 cup of cold unsalted butter using a pastry cutter or your fingers until the mixture forms pea-sized crumbs.
Sprinkle the streusel evenly over the batter in the baking dish.
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Allow the buckle to cool for 15–20 minutes before serving warm or at room temperature.
Nutrition Facts
Calories |
545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 196 mg | 9% | |
| Total Carbohydrate | 87.3 g | 32% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 54.9 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 60 mg | 5% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 233 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
