Blueberry Pineapple Buckle
(from BearNakedBaker’s recipe box)
Double Recipe and make in a 9 × 13″ pan
Source: BNB
Prep time: 30 minutes
Cook time: 40 minutes
Serves 12 people
Categories: DESSERT/PASTRY
Ingredients
- 1 1/4 cups Gold Medal™ all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup butter, softened
- 1/4 cup shortening
- 1/2 cup milk
- 1 1/2 tsp. baking powder
- 1 tsp. grated lemon peel, if desired
- 1/2 tsp. vanilla
- 1/4 tsp. salt
- 1 egg
- 1 can (8 oz) crushed pineapple in juice, 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 tsp. ground cinnamon
- 1/4 cup butter , softened
- Pineapple Sauce
- 3 T. packed brown sugar
- 1 tsp. cornstarch
- Juice reserved from crushed pineapple
- 1/4 tsp. 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.