Blueberry and Nectarine Buckle

Ingredients

For the topping:

• 1/4 cup (1/2 stick) cold unsalted butter, cut into bits
• 1/2 cup sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon cinnamon
• 1/2 teaspoon freshly grated nutmeg

For the batter:

• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 3/4 cup sugar
• 1 teaspoon vanilla
• 1/4 teaspoon double-acting baking powder
• 1 1/3 cups all-purpose flour
• 1/2 teaspoon salt
• 3 large eggs
• 2 cups blueberries, picked over and rinsed
• 2 nectarines, pitted and cut into 1-inch wedges
• Accompaniment: Whipped cream or ice cream

Directions

Make the topping: In a small bowl blend together butter, sugar, flour, cinnamon, and nutmeg until the mixture resembles coarse meal, and chill the topping while making the batter.

Make the batter: Preheat oven to 350 degrees F.

In a small bowl with an electric mixer, cream together butter and sugar and beat in the vanilla. In a small bowl stir together baking powder, flour, and salt, beat the flour mixture into the butter mixture alternately with the eggs, 1 at a time, beating well after each addition, and fold in the blueberries and the nectarines.

Spread the batter in a well-buttered 10 by 2-inch round cake pan or 2-quart baking pan. Sprinkle the topping evenly over it and bake the buckle in the middle of a preheated 350 degree oven for 45 to 50 minutes, or until a tester comes out clean and the topping is crisp and golden. Serve the buckle with whipped cream.