-
Preheat the oven to 350°F. Lightly grease a 9" round cake pan.
-
To make the cake: In a medium-sized mixing bowl, beat together the butter and sugar.
-
Beat in the egg and vanilla.
-
Stir in the baking powder, salt, and nutmeg.
-
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.
-
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.
-
To assemble the buckle: Spread half the batter (about 10 ounces) in the prepared pan. Layer with the peach slices.
-
Fold the blueberries into the remaining batter, and dollop it on top; a tablespoon cookie scoop works well here.
-
Sprinkle the topping over the batter.
-
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.
-
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.
