Berry Nectarine Buckle Recipes

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SUMMER BERRY BUCKLE



Summer Berry Buckle image

Softer and more fruit-filled than a coffeecake, but with a higher percentage of buttery batter than a cobbler, buckles are harder to classify than they are to make. This one is tender, moist and filled with sweet summer berries. But feel free to substitute any other juicy fruit that you like: peaches, nectarines, figs, plums or pineapple. If your fruit is very sweet (figs, pineapple), reduce the sugar by a couple of tablespoons, while tart fruit (plums or tart blackberries) may need an extra tablespoon. Buckles are best eaten on the same day they are baked. But since they come together so quickly, you don't have to plan ahead.

Provided by Melissa Clark

Categories     cakes, dessert

Time 1h

Yield 8 servings

Number Of Ingredients 13

1/2 cup/114 grams (1 stick) butter, at room temperature, plus more for greasing pan
1/2 cup/100 grams granulated sugar, more for sprinkling
1/4 cup/55 grams light brown sugar
3 large eggs, at room temperature
1 tablespoon/5 grams finely grated lemon zest
1 teaspoon/5 milliliters vanilla extract
1 1/4 cups/156 grams all-purpose flour
1/2 teaspoon fine sea salt
1/2 teaspoon grated nutmeg
1/4 teaspoon baking powder
4 1/2 cups summer berries (a mix of blueberries, raspberries, blackberries or use any one kind)
Cinnamon, for dusting (optional)
Confectioners' sugar, for dusting

Steps:

  • Heat oven to 375 degrees. Butter a 9-inch round cake pan.
  • In the bowl of an electric mixer, add butter, granulated sugar and brown sugar and beat until light and fluffy. Add eggs one at a time, then add lemon zest and vanilla and mix until combined.
  • In a separate bowl, combine flour, salt, nutmeg and baking powder, and whisk to combine. Add dry ingredients to egg mixture and mix until just combined.
  • Gently fold berries into the batter, then spread batter in pan and sprinkle lightly with more granulated sugar. Bake 40 to 50 minutes, or until top is golden and cake is cooked through.
  • Allow cake to cool, then sprinkle with cinnamon, if using, and confectioners' sugar.

Nutrition Facts : @context http, Calories 276, UnsaturatedFat 5 grams, Carbohydrate 34 grams, Fat 14 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 188 milligrams, Sugar 15 grams, TransFat 0 grams

BERRY NECTARINE BUCKLE



Berry Nectarine Buckle image

I found this recipe in a magazine a long time ago, but modified it over the years. We enjoy its combination of blueberries, raspberries, blackberries and nectarines, particularly when the cake is served warm with low-fat frozen yogurt. -Lisa Darling, Rochester, New York

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 20 servings.

Number Of Ingredients 17

1/3 cup all-purpose flour
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
3 tablespoons cold butter
BATTER:
6 tablespoons butter, softened
3/4 cup plus 1 tablespoon sugar, divided
2 large eggs
1-1/2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup fat-free milk
1 cup fresh blueberries
1 pound medium nectarines, peeled, sliced and patted dry or 1 package (16 ounces) frozen unsweetened sliced peaches, thawed and patted dry
1/2 cup fresh raspberries
1/2 cup fresh blackberries

Steps:

  • For topping, in a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Set aside., In a large bowl, cream the butter and 3/4 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Set aside 3/4 cup batter. Fold blueberries into remaining batter., Spoon into a 13x9-in. baking dish coated with cooking spray. Arrange nectarines on top; sprinkle with remaining sugar. Drop reserved batter by teaspoonfuls over nectarines. Sprinkle with raspberries, blackberries and reserved topping., Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 177 calories, Fat 6g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 172mg sodium, Carbohydrate 28g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

SUMMER BERRY BUCKLE RECIPE BY TASTY



Summer Berry Buckle Recipe by Tasty image

Here's what you need: butter, sugar, brown sugar, eggs, vanilla, flour, salt, cinnamon, baking powder, mixed berries, powdered sugar

Provided by Alix Traeger

Categories     Desserts

Yield 10 servings

Number Of Ingredients 11

½ cup butter, softened
½ cup sugar
¼ cup brown sugar
3 eggs
1 teaspoon vanilla
1 ½ cups flour
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon baking powder
4 ½ cups mixed berries, blackberries, blueberries, raspberries
powdered sugar, to taste

Steps:

  • Preheat oven to 350°F (180°C).
  • Grease a 9-inch (23 cm) cake pan with butter.
  • In a medium bowl, mix the butter, sugar, and brown sugar until fluffy.
  • Add the eggs one at a time, then add the vanilla. Whisk until combined.
  • Fold in the flour, salt, cinnamon, and baking powder until combined.
  • Fold in the berries.
  • Transfer to a baking pan.
  • Bake for 40 minutes, or until golden brown.
  • Cool for 30 minutes before serving.
  • Slice and sprinkle with powdered sugar.
  • Enjoy!

Nutrition Facts : Calories 230 calories, Carbohydrate 28 grams, Fat 11 grams, Fiber 3 grams, Protein 4 grams, Sugar 14 grams

BLUEBERRY AND NECTARINE BUCKLE



Blueberry and Nectarine Buckle image

Categories     Berry     Fruit     Dessert     Bake     Blueberry     Nectarine     Summer     Gourmet

Number Of Ingredients 17

For the topping:
1/2 stick (1/4 cup) cold unsalted butter, cut into bits
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
For the batter:
1 1/2 sticks (3/4 cup) unsalted butter, softened
3/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon double-acting baking powder
1 1/3 cups all-purpose flour
1/2 teaspoon salt
3 large eggs
2 cups blueberries, picked over and rinsed
2 nectarines, pitted and cut into 1-inch wedges
whipped cream or ice cream as an accompaniment

Steps:

  • Make the topping: In a small bowl blend together the butter, the sugar, the flour, the cinnamon, and the nutmeg until the mixture resembles coarse meal and chill the topping while making the batter.
  • Make the batter: In a small bowl with an electric mixer cream together the butter and the sugar and beat in the vanilla. In a small bowl stir together the baking powder, the flour, and the 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°F. 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.

BLUEBERRY-NECTARINE BUCKLE



Blueberry-Nectarine Buckle image

Make and share this Blueberry-Nectarine Buckle recipe from Food.com.

Provided by GrandmaIsCooking

Categories     Dessert

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 14

1/2 cup butter, cold (cut into bits)
1/2 cup granulated sugar
1/3 cup flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 cup sugar
3/4 cup butter or 3/4 cup margarine, softened
1 teaspoon vanilla extract
1/4 teaspoon baking powder
1 1/3 cups flour
1/2 teaspoon salt
3 large eggs
2 cups rinsed blueberries
2 nectarines, peeled, pitted and cut into 1-inch wedges

Steps:

  • Topping: In a small bowl, blend together all ingredients until the mixture resembles coarse meal. Chill the topping while making the batter.
  • Batter: In a large bowl with an electric mixer, cream the butter and sugar together, beat in the vanilla.
  • In a small bowl, stir together baking powder, flour and salt.
  • Alternately beat the flour mixture and eggs into the butter mixture. Add an egg each time beating well after each addition.
  • Fold in the blueberries and nectarines.
  • Preheat oven to 350 degrees. Spread the batter in a well-greased 9x13 inch baking pan. Sprinkle the topping evenly over it.
  • Bake at 350 degrees for 45-50 min or until knife inserted comes out clean and topping is crisp and golden.

Nutrition Facts : Calories 535.9, Fat 31.2, SaturatedFat 18.9, Cholesterol 155.6, Sodium 388.2, Carbohydrate 60.4, Fiber 2.3, Sugar 37.9, Protein 6

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