Mrs. Regueiro's Plate: Berry Nectarine Buckle

Friday, October 12, 2012

Berry Nectarine Buckle

Happy Friday!

It's been a couple days since I have had a recipe post, but I have been busy in the kitchen prepping away baby food. I can't believe the time has finally come and I have introduced solids to my sweet five month old baby. Elena is quite the avid eater in the mornings and loves her bowl of oatmeal, along with her sippy cup of milk. Yes, we have bypassed bottles and gone straight to sippy cups. Elena enjoys the sippy cups with straws and sippy cups where she can grip it. She's all about being independent!

I had this recipe stored in the archives of forgotten mommy land and I wanted to share it before the plethora of pumpkin and Fall food posts tire you out. I love everything about pumpkin, but you have to give equal opportunity to the other fruits, too. I already have had my fair share of pumpkin pancakes and pumpkin bread. My new favorite recipe for Pumpkin bread will be posted sometime next week.

This scrumptious Berry Nectarine Buckle is similar to a coffeecake and uses fresh berries in the mix topped with the brown sugar crumble topping. It's easy to prepare and you can easily substitute the type of berries to your liking. I'm all about the mixed berry combinations, the fruitier the better it is!

Simply scrumptious!

Berry Nectarine Buckle
Adapted from Taste of Home
ZipList Add Recipe

{Printable Recipe}
For the Topping:
1/3 cup all-purpose flour
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
3 tablespoons cold butter

For the Batter:
6 tablespoons butter, room temperature
3/4 cup sugar
2 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 milk
1 cup fresh blueberries
1 pound nectarines, peeled, sliced and patted dry (substitute peaches)
1/2 cup fresh raspberries
1/2 cup fresh blackberries
2 tablespoons turbinado sugar


Preheat oven to 350 degrees. Coat a 13x9 baking dish with cooking spray. Set aside.

In a small bowl, prepare the topping. Combine the flour, brown sugar, cinnamon. Fold in the butter until it feels like coarse sand. Set aside.

In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

In a large bowl of the stand mixer, cream the butter and sugar until light and fluffy. Add eggs, one at a time, mixing until well combined. Whisk in vanilla. Alternatively mix in the dry ingredients to the butter mixture with the milk, until well combined. Set aside 3/4 cup batter. Fold blueberries into remaining batter.

Spoon batter into prepared dish. Arrange sliced nectarines on top. Sprinkle with 2 tablespoons of turbinado sugar. Drop reserved batter by scoopfuls over nectarines. Sprinkle the raspberries, blackberries and reserved topping.

Bake for 35 to 40 minutes, or until a toothpick inserted near the center comes out clean. Serve immediately.

Yield: 20 servings

Review: Tasty breakfast, snack-y cake or dessert. Sharing is totally optional and overrated. Have a fabulous weekend!

Elena News: Here's a sweet picture of my little foodie enjoying avocado for the first time. She was a little unsure about it and spit some of it out but gobbled it up in the end. My favorite vegetables are coming up next for her: sweet potato, butternut squash and pumpkin!
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