Blubaugh's Blueberry Buckle Shortcake |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Blubaugh's Blueberry Buckle Shortcake is a family favorite that's been handed down from generation-to-generation. It's an easy-to-make recipe with German/Pennsylvania origins. My family cannot get enough of these squares, and we eat them for dessert or breakfast. Ingredients:
1 1/2 cups white sugar |
1 cup margarine |
4 eggs |
1 teaspoon vanilla extract |
2 cups all-purpose flour |
1 (16 ounce) can blueberry pie filling |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. Cream the sugar and margarine together in a mixing bowl. Stir in the eggs, one at a time, beating thoroughly after each. Stir in the vanilla and flour, and mix well. Spread the batter over the prepared baking sheet to form a rectangle. Use a knife to mark off 12 squares. Use a spoon to make a small well in each square. Place 1 tablespoon pie filling in each well.
3. Bake in preheated oven until top is light brown, about 25 minutes. Cool on pan, and cut into 12 squares.
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