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Blueberry-Pineapple Buckle

Strap on your seatbelt and get in gear for this blast-from-the-past dessert. Succulent fruit covered with a cinnamon crumb topping and brown sugar-pineapple sauce is comfort food at its best.

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( 25 Ratings)

25 Ratings

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Prep Time 30 min
Total Time 1 hr 20 min
Servings 9

Ingredients

Filling

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

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 margarine, softened

Pineapple Sauce

3: tablespoons packed brown sugar

1: teaspoon cornstarch

: Juice reserved from crushed pineapple

1/4: teaspoon lemon juice

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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.

EXPERT TIPS

Expert Tips

If you have time, garnish this home-style dessert with fresh blueberries and small wedges of fresh pineapple.

One cup of frozen blueberries, thawed and well drained, can be substituted for the fresh blueberries.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 360
Calories from Fat: 155 ),

% Daily Value

Total Fat: 17 g; 17 %
(Saturated Fat 8 g, 8 % ),
Cholesterol: 50 mg; 50 %;
Sodium: 230 mg; 230 %;
Total Carbohydrate: 52 g; 52 %
(Dietary Fiber 1 g 1 % ),
Protein: 4 g; 4 %

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 2%;
Calcium: 8%;
Iron: 8%;

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 3/2/2013 8:47:34 AM REPORT ABUSE flonelpa said:

Rating:

I bought a new Betty Crocker, loose-leaf notebook cookbook to replace my well-worn 1951 that I received when I was married. I loved the plain blueberry buckle recipe but now it is not in the new one and I don't want the one with the pineapple. How can I get this great old recipe of the plain blueberry buckle that I've used for 60 years.

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