Blueberry-Pineapple Buckle

 

1 1/4

cups Gold Medal® all-purpose flour

1/2

cup granulated sugar

1/4

cup butter or 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

1

can (8 oz) crushed pineapple in juice, drained, juice reserved for sauce

1

cup fresh blueberries

1/2

cup granulated sugar

1/3

cup Gold Medal® all-purpose flour

1/2

teaspoon ground cinnamon

1/4

cup butter or margarine, softened

3

tablespoons packed brown sugar

1

teaspoon cornstarch

Juice reserved from crushed pineapple

1/4

teaspoon lemon juice

• 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.