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.

Prep Time

Minutes

Total Time

1:20

Hr:Mins

Makes

servings

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

teaspoon grated lemon peel, if desired

1/2

teaspoon vanilla

1/4

teaspoon salt

egg

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

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

tablespoons packed brown sugar

teaspoon cornstarch

Juice reserved from crushed pineapple

1/4

teaspoon lemon juice

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.

Makes 9 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Special Touch

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

Substitution

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

Nutrition Information:

1 Serving (1 Serving)

Calories 360

(Calories from Fat 155 ),

Total Fat 17 g

(Saturated Fat 8 g,),

Cholesterol 50 mg;
Sodium 230 mg;
Total Carbohydrate 52 g

(Dietary Fiber 1 g,

Protein 4 g;

Percent Daily Value*:

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

Blueberry-Pineapple Buckle

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens