WEEKDAYS 1e|12c|p

Nectarine Blackberry Buckle

Carla Hall
Servings: 8
1 to 2 hr

Make your mornings a little sweeter with this summertime breakfast!

  • Ingredients
  • step-by-step directions
Nectarine Blackberry Buckle
  • 1 1/2 sticks unsalted butter, plus 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, pitted, sliced
  • 1 pint blackberries
  • zest of 1 lemon
  • 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
  • Whipped Cream
  • 2 cups heavy cream
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • Preheat oven to 350°F.  Line a 10-inch cast iron skilled with parchment and grease.
  • For the Cake: 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 sugar and then 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. 
  • 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.
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