Have you ever tried a buckle? This Peach Blueberry Buckle blends ripe peaches and juicy blueberries into a tender buttery cake, finished with a crunchy cinnamon-almond streusel.
Happy Monday! As the semester moves along I’m inching toward a short break, and to celebrate a recent milestone—receiving my official physician assistant white coat—I baked this wonderful Peach Blueberry Buckle. It’s simple to make and perfect for summer gatherings.
I made this mostly because I love peaches. Years ago I remembered a fruit-topped cake called a “buckle”—soft cake loaded with fruit and a crunchy topping—and I wanted to recreate that memory. This version uses fresh peaches (some straight from my backyard tree) and blueberries folded into a buttery batter, then topped with a brown-sugar-oat streusel and sliced almonds. It delivers bright fruit flavor, tender crumb, and a satisfying crunch.
Growing fruit trees has been a slow but rewarding process. This year our peach tree finally produced a real harvest, so I had more peaches than I could eat. Baking a buckle was the perfect way to use a big batch of sweet, ripe fruit—this cake highlights peach flavor while the blueberries add a juicy contrast.
I know some readers prefer short, direct posts, so here’s the short version: this buckle is easy, impressive, and ideal for summer baking. If you love peaches, make this. Enjoy!
Looking for more peach ideas? Try other peach recipes you enjoy alongside this buckle for a summer spread.
{recipe adapted from SmittenKitchen}
Print Recipe
peach blueberry buckle
Ingredients
- ½ cup {1 stick} unsalted butter softened
- 1 ½ cups all-purpose flour
- 2 teaspoon baking powder
- ¾ teaspoon salt
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- ⅔ cup whole milk
- 3 + 1 tablespoon lemon juice
- 1 lb peaches sliced
- 1 cup blueberries
- *for the topping*
- ¼ cup {½ stick} unsalted butter
- ¼ cup all-purpose flour
- ½ cup brown sugar
- ¼ cup old-fashioned oats
- ¼ teaspoon cinnamon
- ¼ cup sliced almonds
Instructions
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Preheat the oven to 350°F. Line the bottom of a 10″ cast-iron skillet, springform pan, or baking dish with parchment paper, then grease the pan and parchment well.
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Combine the milk and 3 tablespoons lemon juice in a cup, stir, and set aside to slightly thicken.
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In a mixer bowl, beat the softened butter and sugar until light and fluffy.
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Beat in the eggs one at a time, then stir in the vanilla extract.
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Whisk together the flour, baking powder, and salt in a small bowl.
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Add half the dry ingredients to the butter-sugar mixture and mix until incorporated.
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Stir in the milk-lemon mixture, then add the remaining dry ingredients and mix until smooth.
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Pour the batter into the prepared pan. Arrange the peach slices and scatter the blueberries over the batter. Drizzle the reserved tablespoon of lemon juice on top.
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Make the streusel: melt the topping butter, then stir in the flour, oats, cinnamon, and brown sugar until crumbly.
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Sprinkle the streusel evenly over the fruit and scatter the sliced almonds on top.
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Bake 40–45 minutes, until the top is golden and a toothpick inserted into the center comes out with just a few moist crumbs.
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Allow the buckle to cool slightly before removing from the pan. Serve warm or at room temperature.
