Tuesday, August 2, 2011

Blueberry Peach Buckle

With all of the beautiful summer fruits my mom decided we should try making this buckle (for those, like me, who did not know what a buckle is, it is a lot like a coffee cake, but it is more moist). It was a quick way to use up some over ripened fruits that would have otherwise gone to waste. Not to mention that it was delicious.

Topping ingredients:
1/3 cup butter, cut into small pieces
1/2 cup brown sugar
1/4 cup all purpose flour
1 teaspoon cinnamon
1 teaspoon fresh ginger, peeled and grated


 1. Butter and flour an 8 by 8 inch pan
2. Preheat the oven to 350 degrees F
3. In a small bowl combine the butter, brown sugar, flour cinnamon, and ginger until it resembles coarse meal (our brown sugar has more moisture because it is less refined, so our topping did not come out as course meal but rather more of a paste). Set aside.



 Batter ingredients:
1 and 1/2 cups flour
1/2 teaspoon baking powder
Pinch of salt
1/4 cup butter, room temperature
3/4 cup brown sugar
1 teaspoon vanilla extract
3 large eggs
2-3 cups wild blueberries (you can substitute frozen if fresh are not available)
2 ripe peaches, peeled, pitted, and sliced



4. Make the batter by sifting together the flour, baking powder, and salt. Set aside.
5. Use an electric mixer to combine the butter and brown sugar until creamy and soft (about 3-4 minutes)


6. Add the vanilla
7. Beat the eggs into the flour mixture one at a time until just combined.


8. Prepare your fruit- 
- Rinse berries and allow to dry somewhat
- Cut an X into the bottom of the peach. Drop the peach into boiling water for about a minute to loosen the skin. Remove with tongs or a slotted spoon and rinse in cold water. Peel the peach. If the skin does not come off right away, drop it back in for another minute at a time until it does. 


 9. Fold the berries and the peaches into the batter. (We used one peach, about half of a clam-shell of black berries, and a whole clam-shell of blueberries. It was an alright amount of fruit, but it would not have been bad with a bit more.)



10. Put your batter in the prepared dish and cover with the topping. You are supposed to be able to shake it on, but because ours was so moist we had to drop it on (sorry it looks so gross. I promise it still tasted good though). 



11. Bake for 45 minutes or until a tester comes out clean and the top of the buckle is golden. 

Sorry, I unfortunately didn't get pictures before it was eaten...


Recipe courtesy of "Handle With Care" by Jodi Picoult (A great book!)

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