Peachberry Buckle

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Hands-on time:
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Yield: 9 to 12 servings

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So OK, we know "peachberry" isn't really a word. But we just couldn't resist making it up, since it evokes so perfectly the wonderful harmony of peaches with any type of berry. This dense-yet-tender cake, with layers of both peaches and berries right in the batter, is topped with cinnamon-y streusel. Enjoy it warm, as a breakfast coffeecake; or à la mode, for dessert. It's a winner any time of the day.

Peachberry Buckle

star rating (19) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 9 to 12 servings
Published: 06/07/2013




  • 1 cup berries, chopped if large (e.g., strawberries)
  • 1 cup sliced peaches, peeled or not, your choice



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1) Preheat the oven to 350°F. Lightly grease a 9" round cake pan.

2) To make the cake: In a medium-sized mixing bowl, beat together the butter and sugar.

3) Beat in the egg and vanilla.

4) Stir in the baking powder, salt, and nutmeg.

5) Add the flour in three additions, stirring it in alternately with the milk, and beginning and ending with the flour. Set the batter aside while you make the topping.

6) To make the topping: Mix all of the ingredients until crumbly. Don't over-mix, or you'll get a smooth paste, rather than crumbs.

7) To assemble the buckle: Spread half the batter (about 10 ounces) in the prepared pan. Layer with the peach slices.

8) Fold the blueberries into the remaining batter, and dollop it on top; a tablespoon cookie scoop works well here.

9) Sprinkle the topping over the batter.

10) Bake the buckle for 50 minutes to 1 hour, or until it's a deep golden brown and a cake tester or toothpick inserted into the center comes out clean.

11) Remove the buckle from the oven, and cool it on a rack. Serve warm, or at room temperature. Store at room temperature, wrapped in plastic, for several days; freeze for longer storage.

Yield: 9 to 12 servings.

Nutrition information

Serving Size: 119g Servings Per Batch: 9 Amount Per Serving: Calories: 322 Calories from Fat: Total Fat: 12g Saturated Fat: Trans Fat: Cholesterol: 53mg Sodium: 357mg Total Carbohydrate: 29g Dietary Fiber: 2g Sugars: 22g Protein: 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 04/14/2015
  • April6363 from KAF Community
  • Made with frozen peach slices and blueberries, thawed and drained. All my eaters loved it.
  • star rating 03/28/2015
  • Panda baker from CA
  • Definitely a favorite recipe for us. We have a peach tree harvest every summer so this and peach blueberry crisps are go to recipes. Two cups of peaches never quite seems enough, maybe because the cup is not packed down. Frozen peaches work well, just thaw them and drain off the juice. It cooks for me in around 50 minutes and gets a tad dry when I go longer.
  • star rating 10/01/2014
  • lisa from murrieta
  • Tastes delish. I used gluten free flour. A crumbly mess but tasty. I would recommend doing it with rev flour
  • star rating 09/04/2014
  • Allo from
  • This was excellent! Very easy to make and quite flexible as far as how much fruit you have. I made this for a neighborhood picnic and got rave reviews. I had a random amount of blueberries and peaches left in our freezer from last year that I needed to use up. Worked well with frozen fruit. Would definitely recommend this recipe.
  • star rating 08/07/2014
  • Leslieileen from KAF Community
  • I am seriously in love with this recipe. I'd been using one from another site for blueberry cobbler all season but haven't been totally pleased. I made this yesterday and it's stupendous. A bit more work (and we won't tell my husband it uses a whole stick of butter) but seriously worth it. I'm thinking that next time I might try using applesauce in the cake instead of butter but know better than to try to do anything to that strusel topping.
  • star rating 08/05/2014
  • Mollieko from KAF Community
  • This recipe is so forgiving. I mixed fresh peaches (from my tree) and organic strawberries for this recipe. The peaches and strawberries flavors intertwined together perfectly without being overly sweet. My teenaged son even commented how moist this buckle was. Looks like this buckle will be the cake to go around to the neighbors later today.
  • star rating 08/01/2014
  • dirtroadbaker from KAF Community
  • Faced with too many fresh blueberries and peaches to eat yesterday, I decided to try your Peachberry Buckle recipe, and I'm so glad I did! The taste is amazing--buttery and not too sweet, reminiscent of a European cake--and the recipe came together easily. It took a bit longer than I had estimated, but nothing, from peeling the peaches with the help of boiling water, to folding in my overripe blueberries, was difficult. I might add a few more peach slices to the next one I make--today--because I have so many peaches, but since my first attempt went so well, I might not. Today's cake will go into the freezer to see how that works out (and to keep me from eating it). Thanks for a great recipe!
  • star rating 07/06/2014
  • Miche from Belmont, CA
  • Fantastic recipe. I used all peaches. I was worried that 2 cups of peaches would be too juicy and put in 1.5 cups but I should have put it all in. It came out looking beautiful and tasty. If I didn't know better I would have thought someone bought it from the bakery. It is tasty and not super sweet which went over well with the retired family. I will be making this regularly when fresh fruit is available.
  • star rating 06/29/2014
  • Heather from NC
  • I first tried this recipe in desperation a few years ago, trying to use up an overabundance of farmers market peaches and blueberries. I now make it several times during the long fresh peach/blueberry season in NC. It is spectacular! The batter amount seems scant at first, but trust the recipe. It will work out perfectly.
  • star rating 06/26/2014
  • ObieGirl from Buffalo, NY
  • DELICIOUS. Foolproof. This coffee cake is as good as it gets. I followed the directions to a "t" and not only was it delicious and moist, but A++ for appearance, as well. I used peaches and blueberries and got great feedback at the farmer's market where I sold it. Per the recommendation in the blog, I used a kitchen scale to divide the batter in half, and while it does seem "scant" at first, it rises up beautifully. Definitely make this dessert (or for breakfast!) and impress company!
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