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5 from 1 vote

Peach-Blueberry Buckle

Servings: 6 -8
Author: Pamela

Ingredients

  • 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.