Peach and Blueberry Buckle
User Reviews
5
6 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
8
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Course
Dessert
Peach and Blueberry Buckle
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Summer's juiciest fruits in a moist coffee cake.
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Ingredients
- 1 3/4 cups whole wheat flour sifted
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter unsalted, 1 stick, at room temperature
- 1 cup brown sugar
- 1 egg large, at room temperature
- 1/2 teaspoon vanilla extract
- 1/2 cup sour cream
- 4 peaches peeled, seeded and cut into wedges
- 1 pint blueberries
- 1/3 cup almonds sliced
- powdered sugar for dusting
Instructions
- Heat oven to 350 degrees.
- Whisk together flour, baking powder, and salt in a medium bowl and set aside.
- In a large bowl, beat the butter and brown sugar with an electric mixer until light and fluffy. Beat in the egg and vanilla.
- Add half the flour mixture, then the sour cream, then the remaining flour. Mix well. Fold in the fruit.
- Transfer the batter to an 8 X 8 inch pan or 2 quart baking dish. Sprinkle the batter with the almonds and bake for about 45-60 minutes. Test by inserting a toothpick in the middle of the cake.
- Let cool slightly and serve warm, dusting with powdered sugar.
Notes
- You can substitute the whole wheat flour for all-purpose flour if you would like. Sift the whole wheat flour a couple of times to add air to the flour. It helps with the density, by lightening the texture.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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