Peach and Blueberry Buckle Thursday, June 26, 2014


A Real Simple Recipe

1 3/4 cups all-purpose flour, spooned and leveled
2 tsp baking powder
1/2 tsp fine sea salt or table salt
8 TBSP (1 stick) unsalted butter, at room temperature
1 cup packed light brown sugar
1 large egg, at room temperature
1/2 tsp pure vanilla extract
1/2 cup sour cream
4 peaches, each cut into 8 wedges (about 4 cups)
1 pint blueberries
1/3 cup sliced almonds
confectioners’ sugar, for dusting


Heat oven to 350 deg. Whisk together the flour, baking powder, and salt in a medium bowl; set aside. Using the electric mixer on medium speed, 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 sour cream, 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 or other 2-quart baking dish and sprinkle with the almonds. Bake until a toothpick inserted in the center comes out clean (aim for the batter, not the fruit), about 1 hour. Let cool slightly. Dust with the confectioners’ sugar and serve warm.


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