Thursday, October 3, 2013

Peach Blueberry Buckle

1 3/4 c AP flour
2 tsp baking powder
1/2 tsp salt
8 Tbsp unsalted butter at room temp
1 c packed brown sugar
1 large egg,
1/2 tsp vanilla extract
1/2 c sour cream
4 peaches (each cut into 16 wedges)
1 pint fresh blueberries
1/3 c sliced almonds
powdered sugar for dusting

1.Heat oven to 350 degrees.
2.Whisk together flour, baking powder, and salt in medium bowl. In a separate bowl, beat the butter and brown sugar until light and fluffy, 2-3 minutes.
3.Beat in the egg and vanilla.

4.Add half the flour mixture to the wet and mix on low. Add in sour cream, mix, then add the last of the flour mixture, combining well. Fold in the peaches and blueberries by hand.

5. Transfer your batter to a 8x8 backing dish and sprinkle with almonds.(I only added them to half)

6.Bake for 90 - 105 minutes or until a toothpick in the center comes out clean

7..Let cool slightly, and serve warm or room temp. Dust with powdered sugar

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