Peach Blueberry Buckle
I know fall officially starts tomorrow, but here in sunny, southern California, it’s still in the low 80’s. So, while apples and citrus are starting to show up at farmers markets and grocery stores, there are still plenty of berries and peaches available, too. As a matter of fact, peaches will probably be around for at least another couple weeks. That means there’s still plenty of time to make this super easy, delicious cake.
I love a good buckle. They’re incredibly easy to make and with so many fruit options available, this is a cake that you can make year round. While I usually make buckles with stone fruits like peaches and plums, I’ve also make them with apples and berries. But I’ve never mixed fruits. Usually I pick a specific fruit and stick with it. But since I want to get as much of the summer fruit as I can before it disappears, I thought mixing fruits could be cool.
Instead of using just one berry, why not use two or three? We have mixed berry pies and muffins, why not a mixed berry cake? But why stop at mixing berries? Why not mix other fruits? Do you like peaches and plums? Use both! Do you love stone fruits and berries? Why wouldn’t you, they make a great combo! I love peaches with strawberries, raspberries and blueberries. It’s probably why I use them all when I make fruit salads. Because I’m such a big fan of using all the fruit, especially during the spring and summer, I mixed my fruit here. No, I didn’t use all the fruit this time (though I’m seriously thinking about it), for this one I just used peaches and blueberries.
The final result was delicious! The cake was moist, and it wasn’t too sweet. I figured the fresh fruit and dusting of powdered sugar would make it just sweet enough, and since I used brown sugar instead of white, the overall flavor was much richer. But I didn’t stop there, I wanted this cake to have a little more depth. So, I browned the butter. Browning the butter added a subtle nuttiness without the nuts (which is perfect since Hubs is allergic). While I served it as an after dinner dessert with vanilla ice cream (which is an absolute must), it would make a great coffee cake for brunch or a nice dessert for an afternoon picnic. I can’t wait to make it again… maybe with all the berries this time.
Ingredients
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1/2 cup (1 stick) butter, at room temperature
- 3/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 cup sour cream
- 3 peaches, pitted and cut into 8 wedges
- 1 pint blueberries
Instructions
- Heat oven to 350° F. Grease a 9-inch springform cake pan and set aside.
- Whisk the flour, baking powder, and salt together in a medium bowl and set aside.
- Place the butter in a small pan and melt over low heat, swirling the whole time until it turns a golden brown and develops a nutty smell. (Make sure you watch it closely, otherwise your brown butter will turn to burned butter and we don’t want that.) Let cool for 5 minutes.
- Pour the browned butter into a large bowl. Add the sugar and beat them together with an electric mixer on medium-high until combined. Beat in the egg and vanilla.
- Add half the flour mixture, then the sour cream, and then the remaining flour mixture, mixing well after each addition.
- Fold in the peaches and blueberries.
- Transfer the batter to the prepared pan and bake until a toothpick, when inserted in the center, comes out clean, 60 - 70 minutes. Let cool slightly. Dust with the confectioners’ sugar and serve with a scoop of vanilla ice cream.
