"Those who forget the pasta are condemned to reheat it."--Unknown

BLUEBERRY-PINEAPPLE BUCKLE - Sharon Combs Gillaspie Recipe

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This recipe for BLUEBERRY-PINEAPPLE BUCKLE - Sharon Combs Gillaspie, by , is from SISTERS' HERITAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, March 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 Can Crushed Pineapple in syrup [8 oz.]
1-1/4 c. Flour
1/2 c. Sugar
1/4 c. Butter, Softened
1/4 c. Shortening
1/2 c. Milk
1-1/2 tsp. Baking Powder
1 tsp. Grated Lemon Peel
1/2 tsp. Vanilla
1/4 tsp. Salt
1 Egg
1 c. Blueberries Fresh or Frozen
[thawed and well drained]

Crumb Topping:
1/2 c. Sugar
1/3 c. Flour
1/4 c. Butter, softened
1/2 tsp. Cinnamon

Pineapple Sauce:
2 Tbsp. Packed Brown Sugar
1 tsp. Cornstarch
Reserved Pineapple Syrup
1/4 tsp. Lemon Juice

Directions:
Directions:
Heat oven to 350. Drain pineapple, reserving syrup for sauce. Mix flour, sugar, butter, shortening, milk, baking powder, lemon peel, vanilla, salt and egg in large bowl. Fold in blueberries and pineapple. Spread in ungreased square pan, 8x8x2. Prepare Crumb Topping; sprinkle over batter. Bake 45 to 50 minutes or until golden brown and toothpick inserted in center comes out clean. Prepare Pineapple Sauce. Serve warm buckle with warm sauce.

Number Of Servings:
Number Of Servings:
9
Preparation Time:
Preparation Time:
45 Minutes

 

 

 

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