Blueberry-Pineapple Buckle |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 9 |
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Another recipe that I've been saving and finally decided to put it on Zaar for safe-keeping. Ingredients:
1 (8 ounce) can crushed pineapple, in juice |
1 1/4 cups all-purpose flour |
1/2 cup sugar |
1/4 cup butter or 1/4 cup margarine, softened |
1/4 cup shortening |
1/2 cup milk |
1 1/2 teaspoons baking powder |
1 teaspoon lemon peel, grated |
1/2 teaspoon vanilla extract |
1/4 teaspoon salt |
1 egg |
1 cup fresh blueberries |
1/2 cup sugar |
1/3 cup all-purpose flour |
1/2 teaspoon ground cinnamon |
1/4 cup butter or 1/4 cup margarine, softened |
3 tablespoons brown sugar, packed |
1 teaspoon cornstarch |
pineapple juice, reserved from crushed pineapple |
1/4 teaspoon lemon juice |
Directions:
1. Heat oven to 350°F.
2. Drain pineapple, reserving juice for pineapple sauce.
3. Mix flour, sugar, butter, shortening, milk, baking powder, lemon peel, vanilla, salt and egg in large bowl with spoon. Fold in blueberries and pineapple.
4. Spread in ungreased square pan (8 x 8). Make cinnamon crumb topping and sprinkle over mixture.
5. Bake 45 to 50 minutes or until golden brown and toothpick inserted comes out clean. Serve warm with pineapple sauce.
6. Cinnamon Crumb Topping:.
7. Mix sugar, flour and cinnamon in small bowl. Cut in butter, using pastry blender or 2 knives, until mixture looks like fine crumbs.
8. Pineapple Sauce:.
9. Mix brown sugar and cornstarch in 1-quart saucepan. Add enough water to reserved pineapple juice to measure 2/3 cup; stir into brown sugar mixture.
10. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 1 minutes. Remove from heat. Stir in lemon juice. Serve warm.
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