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Name: Peach and Blueberry buckle
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: 8
Cuisine: not set
Ingredients: 1 3/4 cup All purpose flour spooned and leveled; 2 teaspoons baking powder; 1/2 teaspoon Salt; 8 tablespoons Unsalted butter room temperature; 1 cup Light brown sugar packed; 1 each large egg room temperature; 1/2 teaspoon Vanilla extract; 1/2 cup Sour cream; 4 each canned peaches cut into 8 wedges; 1 pint Blueberries; 1/3 cup almonds sliced; confectioners sugar for dusting

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INGREDIENTS

1 3/4 cup All purpose flour ; spooned and leveled
2 teaspoons baking powder
1/2 teaspoon Salt
8 tablespoons Unsalted butter ; room temperature
1 cup Light brown sugar ; packed
1 each large egg ; room temperature
1/2 teaspoon Vanilla extract
1/2 cup Sour cream
4 each canned peaches ; cut into 8 wedges
1 pint Blueberries
1/3 cup almonds ; sliced
confectioners sugar ; for dusting

Servings

INSTRUCTIONS

Heat oven to 350 degrees. Whisk together the flour,baking powder, and salt in a medium bowl, set aside.

In a separate bowl, beat the butter and brown sugar with an electric mixer on medium high until fluffy and light, 2 to 3 minutes. Beat in the egg and vanilla, scraping down the sides of the bowl as nessary.

Reduce mixer speed to low. Add half the flour mixture, then the sour cream, then the remaining flour mixture, mixing well between additions. Fold in the peaches and blueberries. Don't worry if there seems to be too much fruit for the batter. The batter will rise around it.

Transfer the batter to an 8x8 inch ir other 2 quart baking dish and sprinke with the almonds. Bake until a toothpick inserted in the center comes out clean. Aim for the batter and not the fruit. Cook 1/2 hrsto 1 hr. 45 minutes. Let cook slightly. Dust with confectiners sugar and almonds. Serve warm.

NOTES

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Peach and Blueberry buckle

1 3/4 cup All purpose flour spooned and leveled
2 teaspoons baking powder
1/2 teaspoon Salt
8 tablespoons Unsalted butter room temperature
1 cup Light brown sugar packed
1 each large egg room temperature
1/2 teaspoon Vanilla extract
1/2 cup Sour cream
4 each canned peaches cut into 8 wedges
1 pint Blueberries
1/3 cup almonds sliced
 confectioners sugar for dusting

Heat oven to 350 degrees.  Whisk together the flour,baking powder, and salt in a medium bowl, set aside.

In a separate bowl, beat the butter and brown sugar with an electric mixer on medium high until fluffy and light, 2 to 3 minutes.  Beat in the egg and vanilla, scraping down the sides of the bowl as nessary.

Reduce mixer speed to low.  Add half the flour mixture, then the sour cream, then the remaining flour mixture, mixing well between additions.  Fold in the peaches and blueberries.  Don't worry if there seems to be too much fruit for the batter.  The batter will rise around it.

Transfer the batter to an 8x8 inch ir other 2 quart baking dish and sprinke with the almonds.  Bake until a toothpick inserted in the center comes out clean.  Aim for the batter and not the fruit.  Cook 1/2 hrsto 1 hr. 45 minutes.  Let cook slightly.  Dust with confectiners sugar and almonds.  Serve warm.

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Nutrition

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Serving Size: 1 Serving (146g)
Recipe Makes: 8 Servings

Calories: 421
Calories from Fat: 161 (38%)

Amt Per Serving		% DV

	Total Fat 17.9g	24 %
	Saturated Fat 9.8g	49 %
	Monounsaturated Fat 5.3g
	Polyunsanturated Fat 1.2g
Cholesterol 44mg		14 %
Sodium 87.9mg		3 %
Potassium 203.1mg		5 %
Total Carbohydrate 60.8g		18 %
	Dietary Fiber 2.1g	8 %
	Sugars, other 58.7g
Protein 6.1g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 421

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