Sunday, August 4, 2013

Buckle up!

BF's boss is heavily involved in a great organization called Ride For AIDs ( This year, his team of cyclists raised a little under $50,000 for AIDs research. BF and I are thinking of riding with them next year. If you're in the Chicago area, you should too!

His boss had a BBQ yesterday to celebrate the ride, and of course I seized upon the opportunity to try one of the gazillion recipes I'm hoarding on the bookshelf and came across this peach and blueberry buckle from Real Simple. It seemed like a great summertime option to cart on the bus all the way up to the Edgewater area, which is so far north it practically feels like the suburbs...

On a side note, I totally bought the blueberries and peaches from TJs instead of trekking down to the farmers' market. And I kind of feel that normal? With heading out of town for work again on Wednesday, I just didn't have the time....don't judge me.

Peach and Blueberry Buckle

TRT: 2 hours, 15 min.
1 3/4 c. all-purpose flour, spooned and leveled
2 teaspoons baking powder
1/2 teaspoon fine sea salt or table salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup packed light brown sugar
large egg, at room temperature
1/2 teaspoon pure vanilla extract
1/2 cup sour cream
peaches, each cut into 8 wedges (about 4 cups)
1 pint blueberries
1/3 cup sliced almonds
confectioners’ sugar, for dusting

Heat oven to 350° F. Whisk together the flour, baking powder, and salt in a medium bowl; set aside.

In a separate bowl, beat the butter and brown sugar with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Beat in the egg and vanilla, scraping down the sides of the bowl as necessary.

Reduce mixer speed to low. Add half the flour mixture, then the sour cream, and then the remaining flour mixture, mixing well between additions. Fold in the peaches and blueberries. (Don’t worry if there seems to be too much fruit in proportion to batter. The batter will rise around it while baking.)

Transfer the batter to an 8-by-8-inch or other 2-quart baking dish and sprinkle with the almonds. Bake until a toothpick inserted in the center comes out clean (aim for the batter, not the fruit), 1½ hours to 1 hour, 45 minutes. Let cool slightly. Dust with the confectioners’ sugar and serve warm

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