Blueberry Pineapple Buckle
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.
INGREDIENTS
NutritionFilling
- 1 1⁄4
- 1⁄2cup granulated sugar
- 1⁄4cup shortening
- 1⁄2cup milk
- 1 1⁄2teaspoons baking powder
- 1
- 1⁄2teaspoon vanilla
- 1⁄4teaspoon salt
- 1
- 8
- 1
Cinnamon Crumb Topping
- 1⁄2cup granulated sugar
- 1⁄3
- 1⁄2teaspoon ground cinnamon
Pineapple Sauce
- 3tablespoons packed brown sugar
- 1teaspoon cornstarch
- pineapple juice
- 1⁄4teaspoon lemon juice
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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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