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

BATTER:

• 6 tablespoons butter, softened
• ¾ cup plus 1 tablespoon sugar, divided
• 2 eggs
• 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

Method:

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.