Combine peaches and blueberries in this easy to make coffeecake with brown sugar streusel topping.
A Match Made for Summer Desserts
There are some culinary combos that work so well together - chocolate and peanut butter, strawberries and rhubarb, rice and beans, oil and vinegar - I know they don't mix but when you shake them together they make for some great dressing.
One combo that I am discovering more and more works so well together is peaches and berries. The flavors of any type of berry seem to work well with the flavor of peaches. I have done several experiments with peach-berry jam mixtures. So I thought it was time to take that combo to the baking world in the form of a blueberry-peach buckle.
I started with my favorite buckle recipe from Alton Brown and replaced half of the blueberries with peaches. Then I topped it off with my go-to brown sugar streusel topping, I use on my cobblers to bring a delicious summer dessert to you!
What is a Buckle?
One of my favorite desserts of the summer is a buckle. A buckle is simply fruit baked into a yellow cake batter and topped with a streusel topping. I like the moist cake with the fresh fruit and the crunch the topping adds. It's a well-balanced dessert.
It is made by creaming butter and sugar together, then adding in an egg, and then a flour mixture containing baking powder, ground ginger, and salt.
How to Prep the Fruit
I think this is best used with fresh fruit but you can use frozen if you want instead. Add it still frozen, don't thaw first.
- As for the blueberries, you just need to wash them off, dry them, and they are ready to go. You don't chop them up. To learn more about fresh blueberry season, read my post - When Are Blueberries In Season? (Begin and End)
- As for the peaches, I don't bother peeling the peaches. I just remove the pit and dice up the peaches. To learn more about fresh peach season, read my post - When is Peach Season? - State by State Guide
Blueberry-Peach Buckle
Ingredients
For the batter
- 9 ounces cake flour about 2 cups
- 1 teaspoon baking powder
- ½ teaspoon ground ginger
- ½ teaspoon kosher salt
- 2 ounces butter room temperature
- 5 ¼ ounces sugar about ¾ cup
- 1 large egg
- ½ cup whole milk
- 1 ½ cups fresh blueberries whole
- 1 ½ cups fresh peaches diced
For the topping:
- ¼ cup light or dark brown sugar
- ½ cup all-purpose flour
- ½ teaspoon freshly ground nutmeg
- 2 ounces cold butter cut into cubes
Instructions
- In a large mixing bowl, combine the flour, baking powder, salt and ginger. Set aside.
- In the bowl of a stand mixer, combine the butter and sugar. Beat until light and fluffy.
- Then add in the egg and mix until fully incorporated.
- Take turns adding the milk and flour mixture with the mixer set to low speed. Do about ⅓ of each at a time. Let them fully incorporate and then do the other.
- Stop the mixer and gently stir in the fruit. Don't mix it in with the mixer.
To make the topping
- Combine the flour, sugar, and nutmeg in a mixing bowl.
- Using your hands, rub in the butter until the mixture resembles coarse cornmeal.
To bake the buckle
- Spray an 8 or 9 inch baking dish (round or square) with non-stick spray
- Pour the batter into the baking dish.
- Sprinkle the topping evenly over the batter.
- Bake in a 375 degree oven for 30 to 35 minutes or until golden brown on top.
- Allow the buckle to cool for at least 10 minutes before serving.
- The buckle will be good for a couple days after baking.
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