1/3 cup all-purpose flour
1/3 cup packed brown sugar
1 tsp. ground cinnamon
3 Tbsp. cold butter
6 Tbsp. butter, softened
3/4 cup plus 1 Tbsp. sugar, divided
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.