White Peach and Blueberry Buckle

White Peach and Blueberry Buckle

White Peach and Blueberry Buckle

In truth this comes out tasting very much like a coffee cake, but saying, “I’m making a buckle” is just so much more fun.

I adapted a recipe from Taste of Home to include white peaches and added a little more milk and vanilla to to the batter.

Served shortly after coming out of the oven with some vanilla ice cream, this is really tasty.


  • ¼ cup butter, softened
  • ¾ cup sugar
  • 1 egg
  • ½ tsp vanilla
  • 2 cups flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • ¾ milk (maybe more as needed)
  • 1 cup fresh blueberries
  • 1 cup white peaches, peeled, and sliced into pieces


  • ⅔ cup sugar
  • ½ cup flour
  • ½ tsp ground cinnamon
  • ⅓ cup cold butter, cubed


  1. Preheat oven to 375°
  2. In a small bowl, cream butter and sugar until light and fluffy. Add vanilla.  Beat in egg, combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.  Fold in fruit, pour into greased 9-in square baking pan.
  3. For topping, in a small bowl combine the sugar flour and cinnamon; cut in butter until crumbly.  Sprinkle over batter.
  4. Bake for 40-45 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack.

Approx. 9 servings

Weight Watchers Points: 5 (excluding ice cream)


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