Sure do love your peaches!

Strawberry and red raspberry season has faded, but you can’t complain when there is such an abundance of peaches and blueberries.  Early one foggy morning, I visited Blueberry Hill Farm and within about an hour and a half, picked two gallons of blueberries.  I gave away a gallon, ate a bunch over the week and froze the rest.  Now, the most delicious peaches are in season.  A juicy tree ripened peach gets you pretty darn close to heaven.  Here’s a great spot to get some.

Flipping through an issue of Real Simple, I found a recipe that combines blueberries and peaches.  Have you ever noticed how fruits and vegetables that pair well together also are in season at the same time?  I don’t think it’s a coincidence.  Peach and Blueberry Buckle — recipe is here.  Culinarily, buckle is an old American term for a simple, single-layered cake usually made with blueberries, although it can be other berries.  Most recipes also have a crumb topping.

What I love about this recipe is the ratio of fruit to batter.  There is at least twice as much fruit as batter.  Yum!


When I mixed the fruit into the small amount of batter, it crossed my mind that it might not work.


Seeing the blueberries bubbling in the oven, gave me hope.

ovenNotice that in this recipe the sugar laden crumb topping is replace with sliced almonds and a dusting of powdered sugar.


How yummy is this!  The lack of sweetness gives it a very European taste.  A scoop of good vanilla ice cream would push it more into the American dessert category.  Regardless, I’m adding this recipe to my summer favorites.