Peach Blueberry Buckle made with fresh fruit and whole wheat flour! Top with sliced almonds and a sprinkle of powdered sugar!
Peaches! I love them, but gosh they sure do ripen fast, don’t they?! If peaches are not used within three or four days after purchasing, they’ll get mushy and they mold super fast.
I know some of you are experiencing some summer heat and everything is baking whether you intend for it to or not, but I think you need to turn on that oven late at night or early in the morning, and make this Peach and Blueberry Buckle!
I made this cake when we got home from visiting family over the Fourth of July holiday weekend. The peaches that I left on the kitchen counter were in the must use NOW stage!
I planned on making this cake for dessert, but as soon as it was out of the oven,
we I dug in for a taste! How could anyone expect to resist slicing into it with the smell of fresh baked cake lofting though the house?!
I doubled our fruity bang by adding fresh blueberries. I also used whole wheat flour instead of all-purpose flour. Combine the two flours if you want!
- 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
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.
Recipe adapted from Real Simple Magazine, July, 2013
Peach Blueberry Buckle is similar to a cobbler, expect the fruit is folded into the batter.
Dessert, breakfast, a summer snack.
Oh, would a scoop of vanilla ice cream on top be heavenly?! If you like this recipe you also might like this Easy Peach Freezer Jam.