Blueberry-Pineapple Buckle

Name: Blueberry-Pineapple Buckle
Prep time: 30 min
Total time: 1 h 20 min
Yield: 9
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

30 Minutes Prep1 Hour 20 Minutes Total
9 Servings
360 Calories per Serving

Strap on your seatbelt and get in gear for this blast-from-the-past dessert. Succulent fruit covered with a cinnamon crumb topping and brown sugar-pineapple sauce is comfort food at its best.

Ingredient List

Filling

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

Cinnamon Crumb Topping

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

Pineapple Sauce

3 tablespoons packed brown sugar
1 teaspoon cornstarch
Juice reserved from crushed pineapple
1/4 teaspoon lemon juice

Preparation

Heat oven to 350°F. In large bowl, mix all filling ingredients except pineapple and blueberries with spoon until well blended. Fold in pineapple and blueberries. Spread in ungreased 8-inch square pan.
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.
Bake 45 to 50 minutes or until golden brown and toothpick inserted in center comes out clean.
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.

Tips

If you have time, garnish this home-style dessert with fresh blueberries and small wedges of fresh pineapple.
One cup of frozen blueberries, thawed and well drained, can be substituted for the fresh blueberries.

Nutrition Information

Daily Values (Amount per serving)

Vitamin A 8%, Vitamin C 2%, Calcium 8%, Iron 8%, Vitamin D 4%, Folic Acid 8%

Other Nutrients (Amount per serving)

Calories 360 , Calories from Fat 155 , Total Fat 17 g, Saturated Fat 8 g, Cholesterol 50 mg, Sodium 230 mg, Potassium 110 mg, Total Carbohydrate 52 g, Dietary Fiber 1 g, Protein 4 g