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Peach Blueberry Buckle

Peach-Blueberry Buckle


For the batter

  • 9 ounces cake flour about 2 cups
  • 1 teaspoon baking powder
  • ½ teaspoon ground ginger
  • ½ teaspoon kosher salt
  • 2 ounces unsalted butter room temperature
  • 5 ¼ ounces sugar about ¾ cup
  • 1 large egg
  • ½ cup whole milk
  • 1 ½ cups fresh whole blueberries
  • 1 ½ cups fresh sliced peaches

For the topping:

  • 1 ½ ounces cake flour about ⅓ cup
  • 3 ½ ounces sugar about ½ cup
  • ½ teaspoon freshly ground nutmeg
  • 2 ounces cold butter cut into cubes


  • 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

  • Pour the batter into 8 or 9 inch baking dish. Round or square whatever you like. I prefer round, so I can cut it into wedges. Make sure you spray the baking dish with non-stick spray before adding the batter.
  • 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.
  • Will be good for a couple days after baking.