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5.0 from 6 votes

Peach and Blueberry Buckle

Summer's juiciest fruits in a moist coffee cake.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 8
Course: Dessert

Ingredients

  • 1 3/4 cups whole wheat flour sifted
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup 1 stick unsalted butter at room temperature
  • 1 cup brown sugar
  • 1 large egg at room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 4 peaches peeled, seeded and cut into wedges
  • 1 pint bluberries
  • 1/3 cup sliced almonds
  • powdered sugar for dusting

Instructions

    Cup of Yum
  1. Heat oven to 350 degrees.
  2. Whisk together flour, baking powder, and salt in a medium bowl and set aside.
  3. In a large bowl, beat the butter and brown sugar with an electric mixer until light and fluffy. Beat in the egg and vanilla.
  4. Add half the flour mixture, then the sour cream, then the remaining flour. Mix well. Fold in the fruit.
  5. 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.
  6. 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.