Blueberry Pineapple Buckle Recipes

BLUEBERRY-PINEAPPLE BUCKLE

Steps:

• 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.

BLUEBERRY BUCKLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease one 8x8 inch pan.
• Cream together 3/4 cup sugar, shortening, and egg.
• In a separate bowl mix together 2 cups flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into greased 8x8 inch pan.
• To make topping: Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter. Sprinkle over cake batter.
• Bake at 375 degree F (190 degrees C) for 25-30 minutes.

BLUEBERRY-PINEAPPLE BUCKLE

Steps:

• Heat oven to 350°F.
• Drain pineapple, reserving juice for pineapple sauce.
• Mix flour, sugar, butter, shortening, milk, baking powder, lemon peel, vanilla, salt and egg in large bowl with spoon. Fold in blueberries and pineapple.
• Spread in ungreased square pan (8 x 8). Make cinnamon crumb topping and sprinkle over mixture.
• Bake 45 to 50 minutes or until golden brown and toothpick inserted comes out clean. Serve warm with pineapple sauce.
• Cinnamon Crumb Topping:.
• Mix sugar, flour and cinnamon in small bowl. Cut in butter, using pastry blender or 2 knives, until mixture looks like fine crumbs.
• Pineapple Sauce:.
• 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.
• Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 1 minutes. Remove from heat. Stir in lemon juice. Serve warm.

BLUEBERRY PINEAPPLE BUCKLE

Steps:

• Heat oven to 350ºF. 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.