Saturday, October 3, 2015

Peach Blueberry Buckle...for when you just can't let go of summer

So its fall, and I am ready to jump in feet first sort of!  Bring on the pumpkin and apple everything and the fun fall Starbucks cups. Fall for me mean it's time to start drinking hot tea again, it's time for flannel and boots, and most importantly ECU Pirate Football.  But before all remaining hints of summer are gone and the ground is completely covered in leaves, and I had to share this recipe with you.  It is perfect for those late summer peaches that are still in the store. You know the ones that are better for baking or making jam with because they are just kind mushy.  This peach blueberry "buckle" didn't exactly buckle because I put a few to many blueberries and peaches in it, but I am kind of the opinion that there is no such thing as too much fruit in this.  It definitely came out more cakey, but it absolutely delicious as a breakfast cake served warm.  Give it a try or save it for next summer, either way Enjoy!

Thinly slice the peaches and cut in half.

Blueberries and peaches ready to go.

This batter is going to seem very thick because of all of the fruit, but don't worry, it will bake up beautifully.  Thanks New York Times for sharing the berry buckle recipe!

Up close and personal with this buckle.

Blueberry Peach Buckle: (recipe adapted from The New York Times)
1/2 cup butter, softened, plus more for greasing pan
1/2 cup sugar, more for sprinkling the top
1/4 cup light brown sugar
3 large eggs, at room temperature
1/2 teaspoon lemon zest
1 teaspoon vanilla extract
1 1/4 cups all purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 cups sliced peaches
2 cups blueberries

1.  Preheat oven to 375 degrees F.  Butter a 9 inch round baking dish.

2.  In the bowl of an electric mixer, cream butter and sugars until light and fluffy.  Add eggs one at a time, then add the lemon zest and vanilla extract, and mix until combined.

3.  In a separate bowl, whisk together the flour, salt, baking powder, nutmeg and ground ginger until combined.  Add the dry ingredients to the wet ingredients (butter-sugar mixture) just until combined.  

4.  Gently fold the peaches and blueberries into the batter, then spread batter in prepared pan and sprinkle lightly with sugar.  Bake 40 to 50 minutes, or until golden on top and cake is cooked through.  Serve warm and Enjoy!

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