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BUCKLE - Peach Blueberry Buckle :]>
Nb persons: 12
Yield:
Preparation time:
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| Salty's Seafood Restaurant Recipes By Pastry Chef Jane Gibson Cream Cheese Filling | |
| 1 pound | cream cheese, room temperature |
| ½ cup | sugar |
| 2 tablespoons | flour |
| 2 teaspoons | lemon peel |
| In a medium-size bowl combine sugar and flour. Add cream cheese and mix until well blended. Add lemon peel and mix until well blended. Set aside. Cake Batter | |
| 1 ½ cups | sugar |
| 12 tablespoons | butter |
| 4 cups | flour |
| 1 tablespoon | baking powder |
| 1 teaspoon | salt |
| 2 | eggs |
| 2 teaspoon | vanilla |
| 1 cup | milk |
| 4 cups | peaches, peeled and sliced thin |
| 1 cup | blueberries |
| Mint leaves, for garnish | |
| In medium-size mixing bowl cream sugar and butter together. Add eggs one at a time and mix until well blended and very creamy. Add vanilla and mix well. Mix dry ingredients in a separate bowl. Alternate adding dry ingredients and milk to creamy butter mixture. Gently stir in peaches and blueberries. Add cream cheese filling and stir until well combined. Pour batter into greased 9 X 13 pan. Bake 350* for 1 hour Streusel topping | |
| 1 cup | butter |
| 1 cup | flour |
| 1 cup | oats |
| ½ cup | brown sugar |
| ½ cup | sugar |
| ½ teaspoon | cinnamon |
| Pinch | salt |
In medium bowl combine all ingredients and mix with fork or fingers until crumbly. Top batter with streusel and bake at 350 degrees for 30 minutes or until toothpick inserted in center comes out clean. Remove from oven and cool. Serve warm with ice cream and a sprig of mint.
(Use 1/2 streusel mixture as a layer inside cake)
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