Guest Blog Post- Matt's Blueberry-Nectarine Buckle

You may be asking what is a buckle? Well it’s basically a cake topped with fruit. As this dessert bakes in the oven the batter buckles around the fruit (see what I did there?). Devon gets all the credit on this dish because he found this recipe and passed it along. My first attempt at making this dish I had some challenges, but I have perfected my technique, made some tweaks to the ingredients and now I have a go-to dessert that is perfect to share with you.

 

This is big hit for potlucks, parties, office gatherings…and you can use whatever fruit is in season.

Blueberry-Nectarine Buckle

• 3/4 tsp salt
• 3/4 cup sugar
• 2 large eggs
• 2 tsp baking powder
• Pinch of nutmeg
• 2/3 cup buttermilk
• 1 pint of blueberries
• 1 tbs lemon juice
• Half vanilla bean pod
• 1 1/2 cups whole wheat flour
• 3/4 cup unsalted butter, plus additional for greasing pan
• 1 1/2 pounds nectarines,pitted and cut into 1/2-inch thick wedges
  (about 4 cups)

Streusel Topping

• Reserved butter from cake (above)
• 1/2 cup sugar
• 1/2 cup whole wheat flour
• 1/4 tsp cinnamon
•  Pinch of salt

1. Preheat oven to 350°F.
2. Brown your butter: In a small/medium saucepan add the vanilla bean pod and butter simmer over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty.  You must pay close attention to this process because it can burn easily. If this makes you nervous, look on youtube for directions!
3. Whisk dry ingredients: flour, baking powder, salt and allspice in medium bowl to blend.
4. In a large bowl, whisk together 1/2 cup cooled browned butter (set aside remaining 1/4 cup for topping), sugar and then eggs, one at a time. Stir in buttermilk.
5. Stir dry ingredients into this wet mixture; mix until just combined. Butter the bottom and sides of a spring form pan, add batter
6. Toss nectarine wedges with lemon juice and arrange them in a single layer on top of the batter.
7. Sprinkle blueberries evenly over nectarines.
8. Make the streusel: Stir remaining brown butter, sugar, flour, cinnamon and salt together until large crumbs form. Sprinkle the nectarine-topped batter with crumbs.
9. Bake 40 to 45 minutes until top is golden brown. Let cool in pan for 5 minutes before removing and placing onto a cooling rack to coop completely.

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