Labor Day… Today marks the unofficial end to the summer for most, calendar-wise though we have until the 22nd. And with temps planning to hit the high 80’s in New York this week, it doesn’t seem like summer is letting go that easy! So, if you’re craving a dessert that’s reminiscent of summer flavors and you’re still able to get fresh peaches in your neck of the woods (although frozen would work, or you could sub the peaches for apples) this Blueberry Peach Buckle is for you!
Now, you may be wondering what exactly a buckle is. I know I was when I saw this recipe. Well, it’s a fruit cake, usually made with blueberries, that has a streusel topping. When the cake bakes the batter will rise whereas the blueberries and streusel topping will weigh it down, the surface of the cake will then buckle. Truth be told, I didn’t really see this happen with the one I made.
Overall this cake was good, but, there are two things I would do different next time. I found the streusel topping to be a bit sweet so I think I would cut back on the granulated sugar and have an even amount of both sugars. Also, add in another chopped peach. I could barely taste the peach pieces in the cake. Oh, and there is a third, either omit the orange zest or add in another 1/4 teaspoon. I really didn’t get the orange essence.
A scoop of vanilla ice cream on the side did make this cake extra yummy though regardless!
Blueberry Peach Buckle
For The Cake:
4 tablespoons unsalted butter, at room temperature
1 2/3 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/4 teaspoon orange zest
1 large egg
1/2 cup milk*
2 cups blueberries
1 large peach, chopped
*I used whole milk
For the Streusel Topping:
1/4 cup granulated sugar
2 tablespoons light brown sugar
3 tablespoons flour
1/4 teaspoons freshly grated nutmeg
2 tablespoons unsalted butter, at room temperature
Pinch of salt
Vanilla ice cream, for serving
Preheat the oven to 375 F. Grease an 8×8 baking dish with butter or spray with cooking spray.
Whisk the flour, baking powder and salt in a medium bowl and set aside. In a large bowl beat the butter, sugar and orange zest together on medium-high speed until light and fluffy. Beat in the egg and then gradually beat in the milk with the mixer on low. Your batter may look curdled due to the milk and zest interacting. Add the flour mixture and continue to meat until well incorporated. Your batter will be thick. Fold in the blueberries and chopped peach and spread in the prepared dish.
To make the streusel, in a medium bowl combine the sugars, flour, nutmeg and salt. Work the butter in with your fingers until clumpy. Scatter it over the batter.
Bake in the preheated oven for about an hour, until a cake tested inserted in the middle comes out clean. Let cool for at least 30 minutes and then serve with the ice cream.
Recipe from Food Network