Salty's Seafood Restaurant Recipes

Peach Blueberry Buckle

By Pastry Chef Jane Gibson

Serves 12

This is a classic dessert recipe requested by Salty’s guests in Seattle time and again. Now it will also be available in Portland and at Redondo Beach in March, April and May, 2009. It’s a single layer butter cake made with cream cheese, peaches and blueberries and topped with a streusel. We serve it with vanilla ice cream. If you can’t make it into Salty’s, here’s the recipe for home cooking.

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.

Streusel topping

1 cup butter
1 cup flour
1 cup oats
½ cup brown sugar
½ cup sugar
½ teaspoon cinnamon
Pinch of 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.