peach blueberry buckle

Have you ever had a buckle? This delicious Peach Blueberry Buckle cake combines peaches and blueberries with buttery cake batter and a crunchy almond streusel.

Happy Monday! Another week begins, which means I am just that tiny bit closer to the end of my first semester. I have been looking forward to that one-week break since like... the first week of school. Oops. Grad school is hard, y'all! On the flip side, however, I did receive my ~official~ physician assistant white coat this past week and I am SO EXCITED. It's like this is real or something! To celebrate, I decided to whip up this fantastic Peach Blueberry Buckle cake. So good. So easy. Let's get to it!

Allllright so actually, I lied. I just made this because I love peaches! And I remember that eons and eons ago, probably in my pre-blogging days, I had made something called a "buckle," and it was a fruit-packed, crunchy-topped, cakey miracle. So after all this time, I decided a buckle was something worth re-making. And boy oh boy, was I right! This particular version combines peaches {from the tree in my backyard, no less} and blueberries in a buttery batter, and buries them under a cinnamon-y, addictive streusel and a generous handful of sliced almonds. Summer perfection, y'all.

I don't know if any of y'all have ever had fruit trees in your yard, but I have such a love/hate relationship with them. Mostly because I'm impatient and I want them to be tall and pretty and full of fruit rightfreakingnow. But alas, we planted them a couple of years ago, and while they are slowly and surely growing and yielding more fruit, this was really the first year that our peach tree really gave it its all and really gave us a harvest worth talking about. Peaches, peaches everywhere! So many peaches! Too many peaches! As a result, I just had to make this wonderful buckle with all the tiny, super sweet baby peaches from the yard.

So I read in a blogging advice article recently that to really get your readers to read, you need short sentences. Me? Short sentences? What do you mean people don't want to read my rambly, nonsensical, run-on sentences? Actually, jk, I am quite the grammar fanatic and I don't like run-on sentences. BUT STILL. I figure most people come for the recipe, and the food pictures, and my personal rants are just a bonus. If I'm not interesting enough, feel free to scroll past, ya know? 😉 Anyways... this peach blueberry buckle is nothing short of amazing, and definitely something you need to bake this summer! Happy baking!

Looking for more peach recipes? You can check out my Peach Cinnamon Rolls, Strawberry Peach Cobbler, and my GF Blueberry Peach Almond Tart!

{recipe adapted from SmittenKitchen}

Print Recipe

4.50 from 2 votes

peach blueberry buckle

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Servings: 10

Author: Valentina | The Baking Fairy

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

• Preheat the oven to 350F. Line the bottom of your 10" cast iron skillet/springform pan/baking dish with parchment paper, then grease both pan and parchment paper well.
• First, combine the milk and 3 tablespoon of lemon juice in a cup, mix, and set aside for now.
• In the bowl of a stand mixer, beat together the softened butter and sugar until light and fluffy.
• Beat in the eggs, one at a time, followed by the vanilla extract.
• In a small bowl, whisk together the flour, baking powder, and salt.
• Add half of the dry ingredient mixture into the beaten butter and sugar, and mix until incorporated.
• Stir in the milk + lemon mix, followed by the rest of the dry ingredients.
• Pour the cake batter into your prepared pan, then top with the peach slices and blueberries. Drizzle the reserved tablespoon of lemon juice on top.
• Now, create the streusel. Melt the butter in a small, microwave-safe bowl, then stir in the flour, oats, cinnamon, and brown sugar until a crumbly dough forms.
• Sprinkle the streusel on top of the cake, and scatter the sliced almonds on top.
• Bake 40-45 minutes, until golden brown, and a toothpick inserted in the center comes out clean with a few moist crumbs.
• Let cool slightly before removing from pan, and enjoy!