The perfect sweet treat!

Carla Hall's Nectarine Blackberry Buckle

  • For the Cake:
  • 1 1/2 sticks Unsalted Butter plus a tablespoon for greasing
  • 1 1/2 cups All Purpose Flour
  • 2 teaspoons Baking Powder
  • 3/4 teaspoon Salt
  • 1/2 teaspoon Cinnamon
  • 1/2 cup Sugar
  • 1/2 cup Light Brown Sugar
  • 2 Large Eggs
  • 2/3 cup Buttermilk
  • 5 Nectarines (halved and then pitted and sliced)
  • 1 pint Blackberries
  • Zest of 1 Lemon

For the Streusel:

  • 1 stick Butter
  • 1/4 cup Sugar
  • 1/4 cup Light Brown Sugar
  • 1/2 cup All Purpose Flour
  • 1/4 teaspoon Cinnamon
  • Pinch of Salt

For the Whipped Cream:

  • 2 cups Heavy Cream
  • 1/2 cup Sugar
  • 1 teaspoon Vanilla
  • 1 teaspoon Cinnamon
step-by-step directions
step-by-step directions
  • For the Cake: Preheat oven to 350.  Line a 10 inch cast iron skillet with parchment and grease.
  • Melt butter in a small saucepan over medium-low heat until light brown. Set aside to cool.
  • In a large bowl, whisk flour, baking powder, salt and cinnamon.
  • In a large bowl, whisk together the cooled browned butter and sugar. Then add eggs, one at a time. Stir in buttermilk.
  • Add dry ingredients into wet. Pour batter into prepared pan. 
  • In a large bowl toss nectarines and blackberries with lemon zest and arrange them in a single layer on top of the batter.
  • For the Streusel: In a medium bowl, combine all ingredients for streusel.  Mix together to form a crumb.  Crumble over nectarines and blackberries.  Place in oven and bake for 40-45 minutes.  
  • For the Whipped Cream: Meanwhile make your whipped cream. Combine the cream, sugar, and vanilla, and beat until peaks form. Fold in the cinnamon.  Serve the buckle topped with whipped cream.
Similar categories: Desserts Courses & Meals

Watch how its made

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Carla Hall's Nectarine Blackberry Buckle

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