Peachberry Buckle

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

To make the cake: Working with a stand mixer fitted with the flat beater attachment, or in a large bowl with an electric hand mixer, beat together the butter and sugar until well combined, 2 to 3 minutes.

Beat in the egg and vanilla until combined, scraping down the sides of the bowl as necessary.

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, until no dry streaks remain. Set the batter aside while you make the topping.

To make the topping: In a medium bowl, combine the flour, sugar, cinnamon and salt. Add the butter and extract and mixed until crumbly (stop before you get to a smooth paste).

To assemble the buckle: Spread half the batter (about 1 cup or 300 grams) in the prepared pan; it will be a thin layer. Top with the peach slices.

Fold the blueberries into the remaining batter, and dollop it on top; a Tablespoon Scoop works well here. Spread into an even layer.

Sprinkle the crumb topping over the batter.

Bake the buckle for 50 to 60 minutes, 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.