Best 11 Blueberry And Nectarine Buckle Recipes

BLUEBERRY AND NECTARINE COBBLER

Steps:

• Position a rack in the middle of the oven and preheat to 375 degrees F.
• For the fruit: Halve the nectarines along their natural seam, but leave skins on. Cut each half into 3 wedges. Toss nectarines with blueberries, sugar, and tapioca and put into a buttered 9-inch round gratin or casserole dish. Dot the top of the fruit with the pieces of butter.
• For the cobbler top: Whisk the flour, sugar, baking powder, and salt in a medium bowl. Rub in 2 tablespoons of the butter with your fingertips until no visible pieces remain. Rub in the remaining 4 tablespoons butter just until it is in even, pea-size pieces. Whisk together the egg and cream and stir into the dry ingredients to make a shaggy, loose dough.
• Spoon large spoonfuls of dough on top of the fruit in clumps (it should look like rough, old-fashioned cobblestones, hence the name cobbler). Bake until golden brown and a toothpick inserted in the center of the topping comes out clean, about 1 hour. Cool cobbler on a rack, about 20 minutes.
• Serve warm or room temperature, with vanilla ice cream or whipped cream, if desired.
• Serving suggestions: Vanilla ice cream or whipped cream.

BLUEBERRY NECTARINE CRISP

Steps:

• For the filling: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
• In a large bowl, combine the nectarines and blueberries. Add the granulated sugar, cornstarch, salt and orange juice and mix gently. Pour the fruit mixture into the prepared baking dish.
• For the topping: In a large bowl, add the flour, oats, granulated sugar, brown sugar and salt and mix to combine. Cut 1 1/2 sticks of the butter into cubes, then cut the butter cubes into the flour mixture using a pastry cutter or 2 knives. Stir in the pecans and the reserved orange zest.
• Spread the topping over the fruit. Cut the remaining 1/2 stick butter into cubes and dot the top of the crisp with it. Cover with foil and bake for 30 minutes. Uncover and continue cooking until the top is browned and the fruit is bubbling, 25 to 30 minutes. Let cool a bit before serving.
• For the whipped cream: Mix the cream and granulated sugar in a bowl and whip to the desired consistency.
• Plate the crisp into individual bowls and top with the whipped cream.

NECTARINE AND BLUEBERRY GALETTE

Steps:

• Heat oven to 400 degrees, and position a rack in the lower third of the oven. Line a rimmed baking sheet with parchment paper.
• Combine sugar, lemon zest and vanilla in a large bowl. Use your fingertips to rub the zest and seeds (or extract) into the sugar. Add the flour and salt and stir to combine. Add the nectarines, blueberries and lemon juice, but don't stir quite yet.
• On a lightly floured surface, roll dough into a 12-inch round just under 1/4-inch thick. Transfer the dough to the prepared baking sheet.
• Stir the filling to combine, then pile all the fruit in the center of the dough, leaving a 2-inch border. Press the fruit gently to make sure there are no large open pockets. Fold the edges of the dough up and over the fruit and press gently to seal the folds.
• Put the whole baking sheet into the freezer, and chill the formed galette until the dough is very firm, about 15 minutes. Brush dough with the beaten egg, and sprinkle with sugar and salt. Bake until deep golden brown and the juices are bubbling, about 45 minutes. Cool slightly before serving.

GRANDMA'S BLUEBERRY BUCKLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
• Prepare buckle: beat sugar and butter in a bowl using an electric mixer until creamy and smooth. Beat in eggs. Whisk flour, baking powder, and salt together in a separate bowl. Stir flour mixture into creamed butter mixture, alternating with milk, until batter is just combined; fold in blueberries. Pour batter into the prepared pan.
• Prepare topping: combine sugar, flour, and cinnamon together in a bowl. Cut in cold butter using a pastry blender or 2 knives until topping is crumbly. Sprinkle topping over batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool buckle on a wire rack.

BEST BLUEBERRY BUCKLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter and flour a springform pan.
• Sift 2 cups flour, baking powder, and salt into a bowl.
• Beat 1/4 cup butter, 3/4 cup sugar, and egg with an electric mixer in a large bowl until smooth. Gradually add milk and beat until fluffy; stir in flour mixture, making a stiff batter. Gently fold in blueberries and spread batter into prepared springform pan.
• Mix 1/2 cup sugar, 1/3 cup flour, cinnamon, and 1/4 cup butter in a bowl until blended and crumbly in texture. Sprinkle on top of batter, then lightly press topping into batter using fingertips.
• Bake in preheated oven until golden and a toothpick inserted in the middle comes out with moist crumbs, about 40 minutes.

CLASSIC BLUEBERRY BUCKLE

Steps:

• Preheat oven to 375°. In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg; beat well. In another bowl, combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in blueberries. Spread into greased 9-in. square baking pan., For topping, in a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over blueberry mixture. , Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool on a wire rack. If desired, serve with whipped cream and additional blueberries.

BLUEBERRY-NECTARINE BUCKLE

Steps:

• Topping: In a small bowl, blend together all ingredients until the mixture resembles coarse meal. Chill the topping while making the batter.
• Batter: In a large bowl with an electric mixer, cream the butter and sugar together, beat in the vanilla.
• In a small bowl, stir together baking powder, flour and salt.
• Alternately beat the flour mixture and eggs into the butter mixture. Add an egg each time beating well after each addition.
• Fold in the blueberries and nectarines.
• Preheat oven to 350 degrees. Spread the batter in a well-greased 9x13 inch baking pan. Sprinkle the topping evenly over it.
• Bake at 350 degrees for 45-50 min or until knife inserted comes out clean and topping is crisp and golden.

BLUEBERRY AND NECTARINE BUCKLE

Steps:

• Make the topping: In a small bowl blend together the butter, the sugar, the flour, the cinnamon, and the nutmeg until the mixture resembles coarse meal and chill the topping while making the batter.
• Make the batter: In a small bowl with an electric mixer cream together the butter and the sugar and beat in the vanilla. In a small bowl stir together the baking powder, the flour, and the salt, beat the flour mixture into the butter mixture alternately with the eggs, 1 at a time, beating well after each addition, and fold in the blueberries and the nectarines.
• Spread the batter in a well-buttered 10-by 2-inch round cake pan or 2-quart baking pan, sprinkle the topping evenly over it and bake the buckle in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until a tester comes out clean and the topping is crisp and golden. Serve the buckle with whipped cream.

BERRY NECTARINE BUCKLE

Steps:

• 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 until light and fluffy. 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, beating well after each addition. Set aside 3/4 cup batter. Fold blueberries into remaining batter., Spoon into a 13x9-in. baking dish coated with cooking spray. Arrange nectarines on top; sprinkle with remaining sugar. Drop reserved batter by teaspoonfuls over nectarines. Sprinkle with raspberries, blackberries and reserved topping., Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

NECTARINE BLUEBERRY COBBLER

Steps:

• Preheat the oven to 450°F. In a saucepan combine the nectarines, the blueberries, the water, the sugar, the cornstarch, and the lemon juice, bring the mixture to a boil, stirring constantly, and simmer it for 5 minutes, or until the fruit is softened. Transfer the fruit mixture to a shallow 1 1/2-quart baking dish.
• Make the biscuits:
• Sift the flour onto a sheet of wax paper, into a bowl sift together the flour, the sugar, the baking powder, and the salt, and make a well in the center. In a bowl beat the cream until it holds soft peaks, spoon it into the well in the flour mixture and combine the mixture with a fork until it just forms a dough. On a lightly floured surface knead the dough until it is combined well, roll or pat it out about 3/4 inch thick, and with a 2 1/2-inch round cutter cut out 6 biscuits.
• Arrange the biscuits on top of the fruit mixture, brush them with the cream or milk, and sprinkle them with the sugar. Bake the cobbler in the middle of the oven for 15 to 17 minutes, or until the biscuits are browned and the fruit is bubbling. Let the cobbler cool slightly and serve it with the ice cream.

BLUEBERRY AND NECTARINE COBBLER

Steps:

• Position a rack in the middle of the oven and preheat to 375 degrees F.
• For the fruit: Halve the nectarines along their natural seam, but leave skins on. Cut each half into 3 wedges. Toss nectarines with blueberries, sugar, and tapioca and put into a buttered 9-inch round gratin or casserole dish. Dot the top of the fruit with the pieces of butter.
• For the cobbler top: Whisk the flour, sugar, baking powder, and salt in a medium bowl. Rub in 2 tablespoons of the butter with your fingertips until no visible pieces remain. Rub in the remaining 4 tablespoons butter just until it is in even, pea-size pieces. Whisk together the egg and cream and stir into the dry ingredients to make a shaggy, loose dough.
• Spoon large spoonfuls of dough on top of the fruit in clumps (it should look like rough, old-fashioned cobblestones, hence the name cobbler). Bake until golden brown and a toothpick inserted in the center of the topping comes out clean, about 1 hour. Cool cobbler on a rack, about 20 minutes.
• Serve warm or room temperature, with vanilla ice cream or whipped cream, if desired.