Blueberry-Peach Buckle

This is a delicious and healthy springy dessert... lots of fruit and berries combine to make a easy sweet treat.... that's not only good for dessert, but breakfast too!

Blueberry-Peach Buckle - Modified from Taste of Home's Berry Nectarine Buckle

6 T light butter, softened {or 3 T butter, 3 T applesauce}
2 eggs
1 C whole wheat flour
1 1/4 C all purpose flour
1/2 tsp. salt
3/4 C sugar
1 1/2 tsp. vanilla
2 1/2 tsp. baking powder
1/2 C skim milk
1 C fresh blueberries
1/2 C fresh raspberries (or frozen)
1 lb. peaches (canned work fine, just drain, rinse and pat dry) -- or nectarines
1/2 C blackberries

Topping:
1/3 C flour
1/3 C brown sugar
1 tsp. cinnamon
3 T cold butter

Combine all topping ingredients together in a bowl until crumbly.

In a large bowl, cream butter and 3/4 C sugar together. Add eggs one at a time and beat well after each egg. Beat in vanilla. Combine flour, baking powder and salt and mix well. Add to creamed mixture alternating with milk. Set aside 3/4 C of batter.

Fold blueberries into remaining batter. Spoon batter into a 9x13 greased glass pan. Arranged peaches on top.

Drop remaining batter by teaspoon-fulls over the peaches. Sprinkle with raspberries, blackberries and topping.

Bake at 350 for 35-40 minutes. Serve warm.

Linked to: Scrumptious Sunday Recipe Swap, Ingredient Spotlight