This dessert (or breakfast, depending on who you ask) is a great way to use the beautiful fresh peaches and blueberries we seem to stockpile in July!  The “buckle” is created by the fruit sinking into the dough, creating pockets of fruity goodness.

Peach Blueberry Buckle

1/2 cup (1 stick) unsalted butter, softened, plus more for skillet
3/4 cup plus 2 tablespoons sugar
3 large eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour (spooned and leveled)
1/4 teaspoon baking powder
1/2 teaspoon salt
a bit more than 1 pound fresh peaches, pitted, peeled, and cut into 1/2-inch slices (about 3 cups)
3/4 cup fresh blueberries
1/2 teaspoon ground cinnamon

Preheat oven to 350  degrees.  Butter a 10-inch cast-iron skillet, 9-inch square baking pan, or 2-quart shallow baking dish.  In a large bowl, cream butter and 3/4 cup sugar with an electric mixer until fluffy.  Add eggs, one at a time, and vanilla; beat to combine.

In a medium bowl, whisk together flour, baking powder, and salt.  With mixer on low speed, gradually add flour mixture to butter mixture; beat until incorporated.  Fold in peaches and blueberries.

Spread batter in prepared skillet. In a small bowl, mix together remaining 2 tablespoons sugar and cinnamon.  Sprinkle mixture over top; bake until a toothpick inserted in center comes out clean and topping is golden, 45 to 50 minutes.  Let cool 20 minutes before serving.