Sweeten Up Memorial Day Weekend With This Delicious Recipe from John Barricelli

Blueberry Nectarine Buckle

Master baker John Barricelli has shared this delicious recipe with HamletHub. John is the author of the award winning Sono Baking Company Cookbook and owner of The Sono Bakery & Cafe in South Norwalk, Darien, and Westport. He was a longtime host of Martha Stewart's Everyday Baking.

Ingredients

For the streusel topping:

  • 1 cup all-purpose flour
  • 1 cup light brown sugar
  • 1 teaspoon coarse salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • For the blueberry nectarine buckle:
  • 1 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1/2 teaspoon coarse salt
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups blueberries
  • 2 cups diced (1/2-inch) nectarines (about 2 nectarines)
  • Confectioners' sugar
Preparation

To make the streusel: In a medium bowl, use a fork to stir together the flour, brown sugar, salt and cinnamon. Add the butter and, using your fingertips, quickly work it into the dry ingredients until pea-size crumbs form; set aside in the refrigerator.

To make the blueberry nectarine buckle: In a medium bowl, whisk together the flour and baking powder; set aside.

Set the oven rack in the middle position. Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish; set aside. Line a baking sheet with a nonstick silicone baking mat; set aside.

In the bowl of a standing mixer fitted with the paddle attachment, beat the butter, sugar and salt on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the eggs one at a time, and then the vanilla. On low speed, beat in the dry ingredients just until absorbed. Fold in the fruit. Transfer to the prepared baking dish. Sprinkle the streusel over the top.

Set the baking dish on the prepared baking sheet. Bake, rotating the sheet about two-thirds of the way through the cooking time, until a cake tester inserted into the thickest part of the buckle comes out clean and the topping is nicely browned and crisp, 30 to 35 minutes. Transfer to a wire rack to cool for 10 minutes. Dust with confectioners’ sugar and cut into squares.

Serving Size

Serves 8-10

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Submitted by Wilton, CT

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