Recipe - Blueberry And Nectarine Buckle

FOR THE TOPPING
One half Stick cold unsalted butter;
cut into bits (1/4
; cup)
One half cup Sugar
1/3 cup Allpurpose flour
One half teaspoon Cinnamon
One half teaspoon Freshly grated nutmeg

FOR THE BATTER
1 One half Sticks unsalted butter;
softened (Three fourths cup)
Three fourths cup Sugar
1 teaspoon Vanilla
One fourth teaspoon Doubleacting baking powder
1 1/3 cup Allpurpose flour
One half teaspoon Salt
3 lg Eggs
2 cup Blueberries; picked over and
; rinsed
2 Nectarines; pitted and cut
into
; 1inch wedges
Whipped cream or ice cream
as an
; accompaniment

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

Make the batter: In a small bowl with an electric mixer cream
together the butter and the sugar and beat in the vanilla. In a small
bowl stir together the baking powder, the flour, and the 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 wellbuttered 10by 2inch round cake pan or
2quart baking pan, sprinkle the topping evenly over it and bake the
buckle in the middle of a preheated 350F. 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.

Gourmet July 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.