Blueberry and Nectarine Buckle

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Bake Oven Environment (about 350 degrees)

Ingredients

Topping

• 6 tablespoons or 3/4 stick unsalted butter, diced
• 3/4 cup sugar
• 1/2 cup all-purpose flour
• 3/4 teaspoon cinnamon
• 3/4 teaspoon freshly grated nutmeg

Batter

• 18 tablespoons or 2 1/4 sticks unsalted butter, softened
• 1 1/4 cups sugar
• 1 1/2 teaspoons vanilla
• 1/4 plus 1/8 teaspoon baking powder
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 5 large eggs
• 3 cups blueberries
• 3 nectarines, cut into 3/4 inch pieces

Preparation

Place the topping ingredients into a small bowl and mix until the mixture resembles a coarse meal. Place into refrigerator.

In a medium bowl, cream the butter and sugar together with an electric mixer, add vanilla and beat until combined.

Place the baking powder, flour and salt in a small bowl, whisk to combine.

Beat the flour mixture into the egg mixture alternately with the eggs, one at a time. Beat just until combined and fold in the fruit.

Spread the batter into a buttered 9×12 inch pan and sprinkled with the reserved topping. Place into the oven and put door in place. Bake for about 30 to 35 minutes or until a tester comes out clean.