C’s Blueberry and Peach Buckle


My sister has a gift. The gift of making extremely amazing baked goods. This is one of my new all time favorites. Right up there with her pound cake recipe. She created this dessert using a hybrid of the recipes from Alton Brown and Joy of Cooking.

Ingredients:
1 large ripe peach, halved, pitted and cut into small chunks (or 4-5 if you’re just using peaches)
Combine with:
1 1/2 cups blueberries or boysenberries
whisk together:
1 3/4 cups all-purpose flour (you can use up to 3/4 cup whole wheat flour)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ginger
Combine in another bowl and beat until light and fluffy:
1/4 cup or 1/2 stick unsalted butter, softened
1 cup sugar (can reduce to 3/4 cup sugar if the peaches are very sweet)
1 large egg
Gradually beat in 1/2 cup milk

Struessel topping:
1/3 cup sugar
2 tablespoons all-purpose flour
2 tablespoons unsalted butter (chilled)
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

Directions:
In addition to the directions above, position a rack in the lower third of the oven. Preheat the over to 350 degrees F. Butter and flour a 10-inch round cake pan or 9-inch square baking dish (C uses shortening instead of butter). Combine all the dry ingredients and then cut the butter up into pieces, using a fork to blend in the butter until the mixture is crumbly.

Add the flour mixture and stir just until the dry ingredients are moistened and the batter is smooth. Gently fold in the fruit. Spoon into the prepared pan and spread evenly. Sprinkle the struessel topping over the batter. Bake for 50 to 55 minutes, until the top springs back when touched and a toothpick (or butter knife) inserted in the center comes out clean. Let cool in the pan on a rack for at least 20 minutes before serving.

My opinion:
Like an extra delicious coffee cake. Perfect at any time of day for any occasion.

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