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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

BLUEBERRY-PINEAPPLE BUCKLE - Sharon Combs Gillaspie Recipe

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This recipe for BLUEBERRY-PINEAPPLE BUCKLE - Sharon Combs Gillaspie is from SISTERS' HERITAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º. 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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