This recipe from Gourmet magazine takes traditional blueberry buckle to a new level with the addition of nectarines.  Peaches also work well.  Whipped cream makes a nice accompaniment.  Though the name buckle refers to the appearance of the dessert, it could just as easily refer to one’s belt buckle which will surely need adjustment following a few helpings of this dessert. 

Ingredients:

2 sticks butter, divided
1 and 1/4 cups sugar, divided
1 and 2/3 cups flour, divided
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla
1/4 teaspoon baking powder
1/2 teaspoon salt
3 large eggs
2 cups blueberries
2 nectarines, pitted and cut into 1-inch wedges

Directions:

Cut 1/2 stick butter into pieces and blend together with 1/2 cup sugar, 1/3 cup flour, the cinnamon, and the nutmeg until mixture resembles coarse meal.  Chill.  Cream remaining 1 and 1/2 sticks butter with remaining 3/4 cup sugar and beat in vanilla.  Stir together baking powder, remaining 1 and 1/3 cups flour, and salt and beat into butter mixture alternately with eggs.  Fold in fruit.  Spread batter in 10-inch cake pan, sprinkle topping over, and bake at 350 degrees for 45-50 minutes until tester comes out clean and topping is crisp and golden.

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