Blueberry-Pineapple Buckle

Blueberry Pineapple Buckle

Servings: Serves 9

Recipe: Betty Crocker

Ingredients

    Filling
  • • 1 ¼ cups all-purpose flour
  • • ½ cup granulated sugar
  • • ¼ cup butter or margarine, softened
  • • ¼ cup shortening
  • • ½ cup milk
  • • 1 ½ teaspoons baking powder
  • • 1 teaspoon grated lemon peel, if desired
  • • ½ teaspoon vanilla
  • • ¼ teaspoon salt
  • • 1 egg
  • • 1 can (8 oz) crushed pineapple in juice, drained, juice reserved for sauce
  • • 1 cup fresh blueberries or One cup of frozen blueberries, thawed and well drained
    Cinnamon Crumb Topping
  • • ½ cup granulated sugar
  • • 1/3 cup all-purpose flour
  • • ½ teaspoon ground cinnamon
  • • ¼ cup butter or margarine, softened
    Pineapple Sauce:
  • • 3 tablespoons packed brown sugar
  • • 1 teaspoon cornstarch
  • • Juice reserved from crushed pineapple
  • • ¼ teaspoon lemon juice

Instructions

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 un-greased 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.

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