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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Blueberry-Peach Buckle Recipe

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This recipe for Blueberry-Peach Buckle is from The Williams Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¾ cup sugar
6 tablespoons butter, softened
2 cups flour
2 tsp. baking powder
½ tsp salt
½ tsp nutmeg
½ tsp cinnamon
½ cup milk
1 tsp vanilla extract
1-1/2 cups sliced fresh peaches
1 cup blueberries
¼ cup sugar
½ cup brown sugar
1 tsp cinnamon
½ tsp. salt
5 tablespoons soft butter,
Directions:
Directions:
Batter
Cream together: ¾ cup sugar
6 tablespoons butter, softened
Add 1 large egg and mix at med. speed for 1 minute.

Whisk together: 2 cups flour
2 tsp. baking powder
½ tsp salt
½ tsp nutmeg
½ tsp cinnamon

Combine: ½ cup milk
1 tsp vanilla extract

Stir the milk alternately with dry ingredients into the butter mixture, scraping down the sides of the bowl.

Spread ½ of the batter evenly into buttered and floured 9-inch round glass baking dish.
Line top with 1-1/2 cups sliced fresh peaches.

Gently fold 1 cup blueberries into remaining batter, then dollop it on top of the peaches.
Sprinkle top with streusel.

Streusel
In a medium sized bowl, whisk together ¼ cup sugar, ½ cup brown sugar, 1 tsp cinnamon, ½ tsp. salt. Add 5 tablespoons soft butter, mixing to make medium sized crumbs.

Bake in 375 degree oven for 45 to 50 minutes, or until cake tester inserted into center comes out clean.

Remove from oven. Serve warm with ice cream for dessert. Also makes a great breakfast coffee cake.

 

 

 

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