Blueberry Pineapple Buckle

photo by Ceezie

- Ready In:
- 1hr 20mins
- Ingredients:
- 20
- Serves:
-
9-10
ingredients
-
Filling
- 1 1⁄4 cups Gold Medal all-purpose flour
- 1⁄2 cup granulated sugar
- 1⁄4 cup butter or 1/4 cup margarine, softened
- 1⁄4 cup shortening
- 1⁄2 cup milk
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon grated lemon peel, if desired
- 1⁄2 teaspoon vanilla
- 1⁄4 teaspoon salt
- 1 egg
- 8 ounces crushed pineapple, drained, juice reserved for sauce
- 1 cup fresh blueberries
-
Cinnamon Crumb Topping
- 1⁄2 cup granulated sugar
- 1⁄3 cup Gold Medal all-purpose flour
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 cup butter or 1/4 cup margarine, softened
-
Pineapple Sauce
- 3 tablespoons packed brown sugar
- 1 teaspoon cornstarch
- pineapple juice
- 1⁄4 teaspoon 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.
Questions & Replies

Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
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!!