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Blueberry-Pineapple Buckle
While it takes cues from the traditional dessert, this isn’t the same old-fashioned buckle your grandma might’ve made though we can promise it tastes just as good! A pineapple sauce and cinnamon crumb topping makes this version a little extra fancy.
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Recipe - Cottage Grove
blueberry-pineapple-buckle.png
Blueberry-Pineapple Buckle
Prep Time30 Minutes
Servings9
Cook Time80 Minutes
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 egg
1 can (8 oz) crushed pineapple in juice, drained, juice reserved for sauce
1 cup fresh blueberries
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
3 tablespoons packed brown sugar
1 teaspoon cornstarch
Juice reserved from crushed pineapple
1/4 teaspoon lemon juice
Directions
  1. Heat oven to 350°F. In large bowl, mix all filling ingredients except pineapple and blueberries 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 45-50 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.
30 minutes
Prep Time
80 minutes
Cook Time
9
Servings

Shop Ingredients

Makes 9 servings
1 1/4 cups Gold Medal™ all-purpose flour
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Gold Medal Flour, All Purpose, 5 Pound
$5.39$1.08/lb
1/2 cup granulated sugar
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Essential Everyday Sugar, Granulated, Pure, 4 Pound
$1.99 each with My Cub Rewards
$2.99 was $2.99$0.75/lb
1/4 cup butter or margarine, softened
an image
Essential Everyday Butter, Salted, 4 Each
$4.29$1.07 each
1/4 cup shortening
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Essential Everyday All Vegetable Shortening, 48 Ounce
$6.29$0.13/oz
1/2 cup milk
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Cub Milk, Reduced Fat, 2% Milkfat, 0.5 Gallon
3 for $5 with My Cub Rewards
$2.49 was $2.49$4.98/gal
1 1/2 teaspoons baking powder
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Clabber Girl Baking Powder, Double Acting, 8.1 Ounce
$3.19$0.39/oz
1 teaspoon grated lemon peel, if desired
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Produce Lemon, 1 Each
$0.99
1/2 teaspoon vanilla
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Essential Everyday Vanilla Extract, Pure, 2 Fluid ounce
$7.99$4.00/fl oz
1/4 teaspoon salt
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Essential Everyday Salt, Iodized, 26 Ounce
$0.99$0.04/oz
1 egg
an image
Cub Eggs, Large, 12 Each
$4.59$0.38 each
1 can (8 oz) crushed pineapple in juice, drained, juice reserved for sauce
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Dole Pineapple, Crushed, 20 Ounce
$2.19$0.11/oz
1 cup fresh blueberries
Not Available
1/2 cup granulated sugar
an image
Essential Everyday Sugar, Granulated, Pure, 4 Pound
$1.99 each with My Cub Rewards
$2.99 was $2.99$0.75/lb
1/3 cup Gold Medal™ all-purpose flour
an image
Gold Medal Flour, All Purpose, 5 Pound
$5.39$1.08/lb
1/2 teaspoon ground cinnamon
an image
Essential Everyday Cinnamon, Ground, 2.37 Ounce
$1.99$0.84/oz
1/4 cup butter or margarine, softened
an image
Essential Everyday Butter, Salted, 4 Each
$4.29$1.07 each
3 tablespoons packed brown sugar
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Essential Everyday Sugar, Light Brown, Pure, 32 Ounce
$2.49$0.08/oz
1 teaspoon cornstarch
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Everyday Essential Corn Starch, 12 Ounce
$1.99$0.17/oz
Juice reserved from crushed pineapple
Not Available
1/4 teaspoon lemon juice
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Produce Lemon, 1 Each
$0.99

Directions

  1. Heat oven to 350°F. In large bowl, mix all filling ingredients except pineapple and blueberries 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 45-50 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.