Berry Nectarine Buckle

You will enjoy the delicious combination of blueberries, raspberries, blackberries and nectarines in this recipe, particularly when the cake is served warm with low-fat frozen yogurt.

Yield

20 servings

Topping Ingredients

1/3 cup all-purpose flour
1/3 cup dark brown sugar
1 teaspoon ground cinnamon
3 tablespoons cold butter

Batter Ingredients

6 tablespoons butter or butter, room temperature
3/4 cup plus 1 tablespoon granulated (white) sugar, divided
2 large eggs
1 1/2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup fat-free milk
1 cup fresh blueberries
1 pound medium nectarines, peeled, sliced and patted dry or 1 package (16 ounces) frozen unsweetened sliced peaches, thawed and patted dry
1/2 cup fresh raspberries
1/2 cup fresh blackberries

Directions

Preheat oven to 350°F (177°C). Grease a 13 x 9-inch baking dish with cooking spray.

For topping, in a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Set aside.

In a large bowl, cream the butter and 3/4 cup sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Set aside 3/4 cup batter. Fold blueberries into remaining batter. Spoon into prepared baking dish.

Arrange nectarines on top; sprinkle with remaining sugar. Drop remaining batter by teaspoonfuls over nectarines. Sprinkle with raspberries, blackberries and reserved topping.

Bake for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Serve warm.

Nutritional Information

One serving: 1 piece,; Calories: 177, Fat: 6 g, Saturated Fat: 3 g, Cholesterol: 35 mg, Sodium: 172 mg, Carbohydrate: 28 g, Fiber: 1 g, Protein: 3 g, Diabetic Exchange: 2 starch, 1 fat.

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