A buckle is basically a coffee cake with way more fruit than you’d put in an actual cake. Sometimes you’ll see recipes for fruit buckles with a serious crumble topping plus a glaze. But you know my style for desserts is to keep the sugar at a minimum and not go overboard. I am crazy for the combo of stone fruit and berries, which is perfecto for summer.  But if you want to change up the fruit, by all means go for it!

Why you’ll love this peach-blueberry buckle recipe

• great for brunch or dessert
• flexible in every way and can work for different eating styles
• heavy on the fruit, but low in sugar
• so easy, and perfect warm or room temperature

Ingredients 

• Sugar – I like to use cane sugar or maple sugar for best results. 
• Lemon zest – the zest when rubbed with the sugar helps release the lemon aroma. Love using this technique in baked goods. 
• Butter – you can use regular butter or plant butter (I like miyoko’s) softened at room temp. 
• Egg – I use one egg to help bind everything together, but a flax egg works too! 
• Vanilla extract – use pure vanilla extract without any artificial flavors or additives. 
• Almond extract – a small drop goes a long way. Almond extract is much stronger than vanilla, but it goes so well with stone fruit. 
• Flour – I used Bob’s Red Mill Gluten Free 1:1 flour because I had a large bag of it. You can use regular all purpose flour, a GF flour blend of your choice, or Bob’s Red Mill paleo flour blend. 
• Baking powder – I prefer to use aluminum-free baking powder. 
• Milk – I’ve been really into organic soy milk. You can use whole milk or any unsweetened milk of choice such as oat or flax milk. 
• Fruit– I always use fruit that is in season when making desserts. I chose peaches and blueberries. 
• Cinnamon – I like to make a cinnamon sugar to sprinkle on top. 

How to make a peach-blueberry buckle

1. Preheat the oven to 375 degrees F.
2. Grease an 8-inch square baking dish or 9-inch cake pan (I used a 9-inch springform) with butter.
3. In the bowl of an electric mixer, mix the sugar and lemon zest for a few seconds to infuse flavor. Add the butter and beat until light and creamy, about 3 minutes.
4. Add the egg and beat until combined. Stir in vanilla and almond extract.
5. Add half of the flour***, all of the baking powder, and salt, followed by half the milk and mix until just combined. Repeat with the remaining flour and milk and mix until combined.
6. Fold in the peaches and blueberries into the batter, trying not to overmix.
7. Transfer the batter to the prepared baking dish and smooth the top with a spatula.
8. In a small bowl, make the topping by whisking together the sugar and cinnamon. Evenly sprinkle the sugar mixture over the batter and bake for 40 to 45 minutes, until the center is set and springs back or a toothpick inserted into the middle of the cake comes out clean.
9. Allow to cool slightly and serve warm or at room temperature with a scoop of ice cream or whipped cream, if desired.

Tips 

• Use fruit that is in season for best flavor or frozen/defrosted fruit. 
• Be careful not to overmix the batter, especially when use gluten-containing flours because it can activate the gluten and result in a tougher crumb. 
• You can add all the flour and milk at once if using a gluten-free flour since it won’t be affected if overmixed. 
• To ripen fruit faster, store fruit in a paper bag with an apple. Apples produce ethylene gas that help speed up the ripening process. 
• Feel free to serve with a scoop of ice cream or whipped cream, if desired. 

Substitutions 

• Butter – plant butter, such as miyoko’s
• Egg – flax egg. To make a flax egg, mix 1 Tablespoon flaxseed meal with 3 Tablespoons water and let sit for 10 minutes to thicken slightly. Use as you would an egg. 
• Flour – all-purpose flour or GF flour blend . I like Bob’s Red Mill 1:1 gluten free flour blend and their paleo flour. 
• Fruit – you can use different fruit, depending on the season and what is available in your area. In the summer I like to use stone fruit and berries. In the winter, I’ve used pear and cranberry. 

Other recipes you may like 

*Peach and blueberry crisp

*Individual warm peach pie pots

*Whole Grain Pear-Cranberry Buckle

*Crackle Top Blueberry Cobbler

*Olive Oil Apple Spice Cake 

*French Strawberry Cake 

If you give this peach-blueberry buckle recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Subscribe for free to my site for the latest recipes,  updates and things I’m loving lately.  If you enjoy this recipe, I taught it last year in my online class!  Give me an hour a month, and I’ll make you a better, healthier cook!

Peach-Blueberry Buckle

Pamela

5 from 1 vote

Print Recipe

Servings 6 -8

Ingredients

  

1x2x3x

• Batter:
• ½ cup organic cane sugar or maple sugar
• Zest of 1 lemon
• 4 Tablespoons unsalted butter or plant butter at room temperature + additional for greasing pan
• 1 large egg or flax egg*
• 1 teaspoon pure vanilla extract
• ¼ teaspoon almond extract
• 2 cups minus 1 Tablespoon all-purpose flour GF flour blend or paleo flour blend**
• 2 teaspoons aluminum-free baking powder
• ½ teaspoon sea salt
• ½ cup whole milk or plain unsweetened milk of choice such as oat milk or flax milk
• 3 cups chopped peaches and blueberries fresh or frozen/defrosted
• -----------------------------------------------------------------------------------------
• Topping Optional:
• 1 Tablespoon cane sugar
• ½ teaspoon ground cinnamon

Instructions

 

• Preheat the oven to 375 degrees F.
• Grease an 8-inch square baking dish or 9-inch cake pan (I used a 9-inch springform) with butter.
• In the bowl of an electric mixer, mix the sugar and lemon zest for a few seconds to infuse flavor. Add the butter and beat until light and creamy, about 3 minutes.
• Add the egg and beat until combined. Stir in vanilla and almond extract.
• Add half of the flour***, all of the baking powder, and salt, followed by half the milk and mix until just combined. Repeat with the remaining flour and milk and mix until combined.
• Fold in the peaches and blueberries into the batter, trying not to overmix.
• Transfer the batter to the prepared baking dish and smooth the top with a spatula.
• In a small bowl, make the topping by whisking together the sugar and cinnamon. Evenly sprinkle the sugar mixture over the batter and bake for 40 to 45 minutes, until the center is set and springs back or a toothpick inserted into the middle of the cake comes out clean.
• Allow to cool slightly and serve warm or at room temperature with a scoop of ice cream or whipped cream, if desired.

Notes

*To make a flax egg, mix 1 Tablespoon flaxseed meal with 3 Tablespoons water and let sit for 10 minutes to thicken slightly. Use as you would an egg.

**I have had success with Bob’s Red Mill Paleo Flour.

***You can add all the flour and milk at once if using a gluten-free flour since it won’t be affected if overmixed.

Tip: to ripen fruit faster, store fruit in a paper bag with an apple. Apples produce ethylene gas that help speed up the ripening process.

Tried this recipe?Let us know how it was!