Peachberry Buckle

 

Hello friends!

Summertime is the luxurious time of the year when all growing things are yielding the result of long days and warm nights.  Flowers burst into bloom, and the berry season begins.  It’s everyone’s chance to indulge in summers blueberry abundant bounty in many delicious treats.

So what exactly is a buckle?  It’s an American classic, a streusel and fruit topped blueberry coffeecake, plain and simple.  This rustic cake gets its name from the way the cake “buckles” as it bakes, rising around its fruit topping (which is also sinking) so that the cake finishes with a craggy top surface.

This rich, tender coffeecake is highlighted with a layer of fresh, juicy peaches and giant, delicious blueberries.  Peaches and blueberries are an amazing combination and even better topped with a crisp, buttery, streusel topping.   It’s a brilliant way to show off your favorite summer fruits and berries and turn something simple into something delicious!

 

Meet ya in the kitchen

For the Buckle:

8 tablespoons butter, softened

3/4 cup brown sugar

2 eggs

1 teaspoon vanilla

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

zest of 1 lemon

1/2 cup buttermilk or soured milk

2  peaches, sliced, peeled or not peeled

2 cups blueberries

Streusel:

3/4 cup flour

1/2 cup sugar

1/4 brown sugar

5 tablespoons butter, melted

1/8 teaspoons salt

1 teaspoon cinnamon

1/8 teaspoon nutmeg

1 teaspoon milk

For the Streusel: Combine all ingredients and mix until crumbly.  Set aside.

For the Buckle: Adjust oven rack to lower-middle position and heat the oven to 350 degrees.  Grease a 9-inch round springform pan or a 9 inch round baking pan.

Whisk the flour and baking powder together in a bowl; set aside.  Using a stand mixer fitted with a paddle attachment beat the butter, sugar, salt, and lemon zest on medium-high speed until light and fluffy, about 3 minutes, scraping the bowl as necessary.  Beat in the vanilla until incorporated, about 30 seconds.  With the mixer on medium speed, add eggs one at a time; beat until partially incorporated, scrape down the bowl, and continue to beat until fully incorporated.

With a mixer on low speed, gradually add flour mixture; beat until flour is almost incorporated, about 20 seconds.  Add the flour in three additions, alternating with the milk, and beginning and ending with the flour.

 

                  

To Assemble the Buckle: Spread half of the batter in the prepared pan.  Layer with the peach slices.

Fold the blueberries into the remaining batter, and dollop it on top.  Spread the batter out the best you can to the sides of the pan.

Sprinkle the streusel over the batter.

Bake the buckle for 50 to 60 minutes, or until it’s a deep golden brown and a cake tester or toothpick comes out clean.

 

 

 

Bake some Love and Share it!

Eileen~

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