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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 - Stillwater Wine & Spirits
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
Not Available
1/2 cup granulated sugar
Not Available
1/4 cup butter or margarine, softened
Not Available
1/4 cup shortening
Not Available
1/2 cup milk
Not Available
1 1/2 teaspoons baking powder
Not Available
1 teaspoon grated lemon peel, if desired
Not Available
1/2 teaspoon vanilla
Not Available
1/4 teaspoon salt
Not Available
1 egg
Not Available
1 can (8 oz) crushed pineapple in juice, drained, juice reserved for sauce
Not Available
1 cup fresh blueberries
Not Available
1/2 cup granulated sugar
Not Available
1/3 cup Gold Medal™ all-purpose flour
Not Available
1/2 teaspoon ground cinnamon
Not Available
1/4 cup butter or margarine, softened
Not Available
3 tablespoons packed brown sugar
Not Available
1 teaspoon cornstarch
Not Available
Juice reserved from crushed pineapple
Not Available
1/4 teaspoon lemon juice
Not Available

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.