Blueberry And Nectarine Buckle

Recipe Ingredients

		For The Topping
1/4 cup	49g / 1.7oz	Cold unsalted butter - (1/2 stick) - cut into bits
1/2 cup	99g / 3.5oz	Sugar
1/3 cup	20g / 0.7oz	All-purpose flour
1/2 teaspoon	2.5ml	Cinnamon
1/2 teaspoon	2.5ml	Freshly-grated nutmeg
		For The Batter
3/4 cup	148g / 5.2oz	Unsalted butter - (1 1/2 sticks) - softened
3/4 cup	148g / 5.2oz	Sugar
1 teaspoon	5ml	Vanilla
1/4 teaspoon	1.3ml	Double-acting baking powder
1 1/3 cups	83g / 2.9oz	All-purpose flour
1/2 teaspoon	2.5ml	Salt
3 teaspoons	15ml	Eggs (large)
2 cups	474ml	Blueberries - picked over,
		And rinsed
2		Nectarines - pitted, and
		Cut into 1" wedges
		Accompaniment
		Whipped cream or ice cream

Recipe Instructions

Make the Topping: In a small bowl blend together butter, sugar, flour, cinnamon, and nutmeg until the mixture resembles coarse meal, and chill the topping while making the batter.

Preheat oven to 350 degrees.

Make the Batter: In a small bowl with an electric mixer, cream together butter and sugar and beat in the vanilla. In a small bowl stir together baking powder, flour, and salt, beat the flour mixture into the butter mixture alternately with the eggs, 1 at a time, beating well after each addition, and fold in the blueberries and the nectarines.

Spread the batter in a well-buttered 10 by 2-inch round cake pan or 2-quart baking pan. Sprinkle the topping evenly over it and bake the buckle in the middle of a preheated 350 degree oven for 45 to 50 minutes, or until a tester comes out clean and the topping is crisp and golden. Serve the buckle with whipped cream.

This recipe yields 6 to 8 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1B73) - from the TV FOOD NETWORK

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