Recipe courtesy of Gourmet Magazine

Blueberry and Nectarine Buckle

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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 25 min
  • Cook: 50 min
  • Yield: 6 to 8 servings
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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


  1. 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.
  2. Make the batter: Preheat oven to 350 degrees F.
  3. 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.
  4. 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.

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