The original recipe (from Real Simple magazine's July 2013 issue) calls for peaches, but to be honest, I couldn't find any good ones. However, I had perfect nectarines and decided to give those a try. So glad I did!!
Blueberry and Nectarine Buckle
Adapted from Real Simple magazine's "Peach and Blueberry Buckle" Recipe
1 3/4 cup Bob's Red Mill Organic Unbleached White Flour
2 teaspoons baking powder
1/2 teaspoon fine ground sea salt
1/4 teaspoon ground orange peel
8 Tablespoons (1 stick) unsalted butter, room temperature
1 cup light brown sugar, packed
1 large egg, room temperature
1/2 teaspoon pure vanilla extract
1/2 cup sour cream
4 nectarines, cut into 8-10 wedges (about 4 cups worth)
1 pint blueberries, rinsed and stemmed
1/3 cup sliced almonds
Confectioner's sugar, for dusting the top
Heat oven to 350˚. Place rack on lower third of oven to prevent premature browning of the buckle.
In a large bowl, whisk together the flour, baking powder, salt and orange peel.
In a medium bowl, beat together the butter and brown sugar with a hand mixer until fluffy, about 3 minutes. Add egg and vanilla until just incorporated.
On low, alternate adding half the flour, then the sour cream and the rest of the flour. With a spatula, fold in the nectarines and blueberries. It'll seem like there's more fruit than cake, but that's ok. The cake will expand when cooked.
Place the batter into a 8" x 8" baking dish. Sprinkle the almonds on top. Bake until browned, about 1 hour 15 minutes to 1 hour 30 minutes. Use a toothpick to test doneness (test the cake, not the fruit.) Cool 10 minutes in the pan, on a rack for 10 minutes. Dust with confectioner's sugar and serve warm.