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
- Preheat oven to 375°
- 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.
- For topping, in a small bowl combine the sugar flour and cinnamon; cut in butter until crumbly. Sprinkle over batter.
- 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)