Peach & Blueberry Buckle

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 418.8
  • Total Fat: 17.4 g
  • Cholesterol: 62.3 mg
  • Sodium: 262.1 mg
  • Total Carbs: 63.5 g
  • Dietary Fiber: 5.6 g
  • Protein: 6.3 g

View full nutritional breakdown of Peach & Blueberry Buckle calories by ingredient
Submitted by:


An old-fashioned cake with juicy summer fruits added! An old-fashioned cake with juicy summer fruits added!
Number of Servings: 8


    3/4 cup Whole Wheat Flour
    1 cup Flour - all purpose
    2 tsp Baking Powder
    1/2 tsp Kosher Salt
    1 stick Butter, unsalted, at room temperature
    1 cup Light Brown Sugar
    1 Large Egg, at room temperature
    1/2 tsp Vanilla Extract
    1/2 cup Sour Cream
    4 cup Peaches, fresh, each cut into 8 wedges
    1 pint Blueberries, fresh
    1/3 cup Sliced Almond
    2 tbsp Confectioners Sugar


Heat oven to 350 degrees F. Whisk together flours, baking powder, and salt. Set aside.

In a separate bowl, beat the butter and sugar with an electric mixer on medium-high until light and fluffy, 2-3 minutes. Beat in the egg and vanilla. Scrape down the bowl as necessary.

Reduce mixer speed to low. Add half of the flour, then the sour cream, then the rest of the flour, mixing well between each addition. Fold in the peaches and blueberries. There will seem to be too much fruit for the amount of batter, but the batter will rise up around the fruit during baking.

Transfer the batter to an 8x8 inch pan or other 2-qt. baking dish. Sprinkle with almonds. Bake for 1 1/2 hours or until a toothpick inserted in batter comes out clean. (Aim for batter rather than fruit.) Let cool slightly. Dust with confectioner's sugar and serve warm.

Serving Size: makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user DBEAU57.

Rate This Recipe