Blueberry Pineapple Buckle

Submitted by Ceezie

"I was searching around for a recipe to use my Molly's Recipe#376373 and found this great recipe on Betty Crocker website. It tasted great with the faux pineapple and I bet would taste great with regular pineapple as well. The pineapple sauce is a bit thin so feel free to add more cornstarch to thicken it up."

 

• 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

1. 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.
2. 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.
3. Bake 45 to 50 minutes or until golden brown and toothpick inserted in center comes out clean.
4. 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.