Blueberry Pineapple Buckle
photo by Ceezie
- Ready In:
- 1hr 20mins
- Ingredients:
- 20
- Serves:
-
9
ingredients
-
Filling
- 295.73 ml Gold Medal all-purpose flour
- 118.29 ml granulated sugar
- 59.14 ml butter or 59.14 ml margarine, softened
- 59.14 ml shortening
- 118.29 ml milk
- 7.39 ml baking powder
- 4.92 ml grated lemon peel, if desired
- 2.46 ml vanilla
- 1.23 ml salt
- 1 egg
- 226.79 g crushed pineapple, drained, juice reserved for sauce
- 236.59 ml fresh blueberries
-
Cinnamon Crumb Topping
- 118.29 ml granulated sugar
- 78.78 ml Gold Medal all-purpose flour
- 2.46 ml ground cinnamon
- 59.14 ml butter or 59.14 ml margarine, softened
-
Pineapple Sauce
- 44.37 ml packed brown sugar
- 4.92 ml cornstarch
- pineapple juice
- 1.23 ml lemon juice
directions
- Heat oven to 350ºF. In large bowl, mix all filling ingredients except pineapple and blueberries with spoon until well blended. Fold in pineapple and blueberries. Spread in ungreased 8-inch square pan.
- In small bowl, mix all topping ingredients except butter. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles resemble fine crumbs. Sprinkle over blueberry mixture.
- Bake 45 to 50 minutes or until golden brown and toothpick inserted in center comes out clean.
- Meanwhile, in 1-quart saucepan, mix brown sugar and cornstarch. Add enough water to reserved pineapple juice to measure 2/3 cup; stir into brown sugar mixture. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 1 minute; remove from heat. Stir in lemon juice. Serve over warm dessert.
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RECIPE SUBMITTED BY
I am going to use this spot to put some of my favorite cooking tips and tricks that don't really warrant going in as a recipe and so I don't lose them!!