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Blueberry-Pineapple Buckle
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Prep Time:
30 minutes
Total Time:
1 hour 20 minutes
Indulge in a nostalgic fruit crumble with a sweet cinnamon topping and decadent brown sugar-pineapple sauce.
Ingredients:
  • 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 can (8 oz) crushed pineapple in juice, drained, juice reserved for sauce
  • 1 cup fresh blueberries
  • 1/3 cup Gold Medal™ all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons packed brown sugar
  • 1 teaspoon cornstarch
  • Juice reserved from crushed pineapple
  • 1/4 teaspoon lemon juice
Instructions:
  • Preheat the oven to 350°F. Combine all filling ingredients, excluding pineapple and blueberries, in a large bowl until thoroughly mixed. Gently fold in the pineapple and blueberries. Transfer the mixture to an ungreased 8-inch square pan.
  • Combine all topping ingredients in a small bowl, except for the butter. Use a pastry blender or 2 table knives to cut in the butter until the mixture resembles fine crumbs. Sprinkle over the blueberry mixture.
  • Bake for 45 to 50 minutes, or until the top is a beautiful golden brown and a toothpick inserted into the center comes out clean.
  • In a 1-quart saucepan, combine brown sugar and cornstarch. Pour in enough water to the reserved pineapple juice to make 2/3 cup; add this to the brown sugar mixture. Cook over medium heat, stirring constantly, until it boils. Let it boil and stir for 1 minute. Remove from heat and mix in lemon juice. Serve over a warm dessert.

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