Blueberry Peach Buckle

It's time again for  Secret Recipe Club (Secret Recipe Club) reveal!  My secret blog assignment this month was Anna's blog Cheese with Noodles.  I always love meeting someone who shares my name!  I'm noticing more Annas recently, but when I was growing up, it felt like I was the only one.

Anna lives in Alaska with her husband and pets, and we share a love of reading, gardening, and of course cooking.  She's much more crafty than I am, though.  I am completely challenged when it comes to stuff like that.

As with all Secret Recipe Club assignments, I had a hard time picking a recipe.  There were so many to choose from, and they all looked good!  Here are just a few that caught my eye:

• Creamy Salsa Dressing - I've been wanting to try some homemade dressings
• Buffalo Turkey Burgers - yeah, buffalo anything sounds good
• Cinnamon Roll Pancakes - I've been meaning to try something like this for AGES
• Greek Pasta Skillet - I am definitely making this soon!

But, I had some blueberries in the fridge, and since I don't buy blueberries very often, I don't really know what to do with them.  So, I checked to see if Anna had any blueberry recipes on her blog and found this one.  Who can resist making something called a Buckle?  I don't know who names these things, but doesn't it sound fun?  (OK, so I looked it up -Buckle or Crumble - Is a type of cake made in a single layer with berries added to the batter. It is usually made with blueberries. The topping is similar to a streusel, which gives it a buckled or crumpled appearance.)

While I was looking at the recipe, one of my facebook friends posted something about a blueberry peach crisp, and I decided to add some peaches to the recipe.  It sounded like a wonderful combination!

Blueberry Peach Buckle
from Cheese with Noodles

Ingredients:

• 1/4 C butter, softened
• 1/2 C brown sugar
• 1 egg
• 1/2 tsp. vanilla
• 1/2 C milk
• 2 C flour (I used 1/2 white whole wheat)
• 2 t baking powder
• 1/4 t salt
• 2 C blueberries, fresh or frozen (thawed if frozen)
• 2 peaches, peeled and diced

Topping:

• 1/2 C sugar
• 1/2 C flour
• 1/2 t cinnamon
• 1/4 C cold butter, cut into small pieces

Directions:

1. In a medium mixing bowl, cream butter and sugar together until light and fluffy. Add egg, beating well.  Stir in vanilla and milk.
2. Mix dry ingredients and stir in.  Fold in blueberries and peaches.
3. Spread batter into greased 9" x 9" pan. (will be very thick)
4. To make topping, stir together sugar, flour and cinnamon and then cut in cold butter with pastry blender or fork until mixture resembles course crumbs.  Spread evenly over batter. 
5. Bake 40-45 minutes in 375° F oven or until topping is browned and a toothpick inserted in the middle comes out clean.

This stuff is so good!  We ate it all weekend for breakfast.  It's fruit, right?  My husband and I both enjoyed it very much.  The cake is nice and moist with a really good flavor.  Besides adding the peaches, I cut the sugar down a little bit and added some vanilla to the cake.  The star of this cake is definitely the blueberries - lots and lots of blueberries!  The peaches really do complement them very well. 

This recipe is definitely a keeper.  From now on, when I buy blueberries, I'm making this!

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