Monday, July 8, 2013

peach and blueberry buckle


I knew after such a great weekend I would have to start Monday off with something extra special. Knowing that I was coming home to something good would help make the day go by.


I have been trying to cut back on sweets lately.  For me that means one dessert a day instead of two.  Let's just say I am still working on that one. 

This also seems to mean instead of chocolate I use fruit.   I am still working on this one too.


I can call this dessert but it is really just a snack or breakfast.  Ice cream helps.  Mr. J however jumped for joy and couldn't keep his hands away when this dish came out of the oven.


The only downside was that it took an hour to bake.  A bit more actually.  It just didn't seem right when it has been so hot outside and I have the A/C running non-stop.


As I get to work I will be thinking about this waiting for me as a side dessert for dinner.

Peach and Blueberry Buckle

by Emily Morris
Prep Time: 20 minutes
Cook Time: 10 minutes
Ingredients (serves 9)
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1 cup packed light brown sugar
  • 1 large egg, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup plain yogurt
  • 4 peaches, each cut into 8 wedges (about 4 cups)
  • 1 pint blueberries
  • 1/3 cup sliced almonds
Instructions
Heat oven to 350° F.

Whisk together the flour, baking powder, and salt in a medium bowl; set aside.

In a stand mixer beat the butter and brown sugar until light and fluffy, 2 to 3 minutes. Beat in the egg and vanilla, scraping down the sides of the bowl as necessary.

Reduce mixer speed to low. Add half the flour mixture, then the yogurt, and then the remaining flour mixture, mixing well between additions.

Fold in the peaches and blueberries.

Transfer the batter to an 8-by-8-inch and sprinkle with the almonds. Bake until a toothpick inserted in the center comes out clean about 1 hour. Let cool slightly. Serve with ice cream.

*Note: I used frozen peaches for this recipe.
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6 comments:

  1. I would love a big piece of this with a scoop of vanilla ice cream for lunch!

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  2. I haven't made a blueberry buckle in ages...and now you've convinced me to add peaches to my next one. Yours looks delish!!!

    ReplyDelete
  3. I love blueberry cakes. And I LOVE your definition of cutting back on sweets! :)

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  4. This looks amazing...love the combo of blueberry and peach! And with a scoop of ice cream...delish!

    ReplyDelete
  5. I've never had a buckle, but it look delish!

    ReplyDelete
  6. Mmmm.. peach and blueberry... great combo. :)

    ReplyDelete

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