Topping:

1/3 cup all-purpose flour

1/3 cup packed brown sugar

1 tsp. ground cinnamon

3 Tbsp. cold butter

Batter:

6 Tbsp. butter, softened

3/4 cup plus 1 Tbsp. sugar, divided

2 eggs

1 1/2 tsp. vanilla extract

2 1/4 cups all-purpose flour

2 1/2 tsp. baking powder

1/2 tsp. salt

1/2 cup fat-free milk

1 cup fresh blueberries

1 pound medium nectarines, peeled, sliced and patted dry or 1 package (16 oz.) frozen unsweetened sliced peaches, thawed and patted dry

For topping, in a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Set aside.

In large mixing bowl, cream the butter and 3/4 cup sugar. 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 alternatively with milk. Set aside 3/4 cup batter. Fold blueberries into remaining batter.

Spoon into a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Arrange nectarines on top; sprinkle with remaining sugar. Drop remaining batter by teaspoon-fulls over nectarines. Sprinkle with raspberries, blackberries and reserved topping.

Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Serve warm.

Ingredients from Indiana Grown members: Naturipe Farms– blueberries,  Tyner Pond Farm– eggs