Blueberry Pineapple Buckle

From Betty Crocker

Ingredients:
1 1/4 cups 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 (optional)
1/2 teaspoon vanilla
1/4 teaspoon salt
1 egg
1-8oz can crushed pineapple in juice, drained.  Reserve juice for sauce
1 cup fresh blueberries
Cinnamon Crumb Topping
1/2 cup granulated sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine, softened
Pineapple Sauce
3 tablespoons packed brown sugar
1 teaspoons cornstarch
Juice that was reserved from crushed pineapple
1/4 teaspoon lemon juice

Directions:

• 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.

Tips & Tricks:

One cup of frozen blueberries, thawed and well drained, can be substituted for the fresh blueberries.