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Blueberry-Pineapple Buckle

Blueberry-Pineapple Buckle
  • Prep 30 min
  • Total 1 hr 20 min
  • Servings 9
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.
Updated August 14, 2006
Make With
Make With
Gold Medal Flour

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

Steps

  • 1
    Heat oven to 350°F. 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.

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
155
Total Fat
17 g
Saturated Fat
8 g
Cholesterol
50 mg
Sodium
230 mg
Potassium
110 mg
Total Carbohydrate
52 g
Dietary Fiber
1 g
Protein
4 g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
2%
2%
Calcium
8%
8%
Iron
8%
8%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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