You will enjoy the combination of blueberries, raspberries, blackberries and nectarines, particularly when the cake is served warm with low-fat frozen yogurt.
Ingredients: (Yield: 20 servings)
¹⁄3 cup all-purpose flour
¹⁄3 cup packed brown sugar
1 teaspoon ground cinnamon
3 tablespoons cold butter
6 tablespoons butter, softened
¾ cup plus 1 tablespoon sugar, divided
1½ teaspoons vanilla extract
2-1/4 cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon salt
½ cup fat-free milk
1 cup fresh blueberries
1 pound medium nectarines, peeled, sliced and patted dry or 1 package (16 ounces) frozen unsweetened sliced peaches, thawed and patted dry
½ cup fresh raspberries
½ cup fresh blackberries
For topping, in a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Set aside.
In a large bowl, cream the butter and ¾ cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Set aside ¾ cup batter. Fold blueberries into remaining batter.
Spoon into a 13-in. x 9-in. baking dish coated with cooking spray. Arrange nectarines on top; sprinkle with remaining sugar. Drop reserved batter by teaspoonfuls over nectarines. Sprinkle with raspberries, blackberries and reserved topping.
Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Serve warm.