Blubaugh’s Blueberry Buckle Shortcake is a family favorite that’s been handed down from generation-to-generation. It’s an easy-to-make recipe with German/Pennsylvania origins. My family cannot get enough of these squares, and we eat them for dessert or breakfast.
Ingredients
- 1 ½ cups white sugar
- 1 cup margarine
- 4 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 (16 ounce) can blueberry pie filling
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Step 2
Cream the sugar and margarine together in a mixing bowl. Stir in the eggs, one at a time, beating thoroughly after each. Stir in the vanilla and flour, and mix well. Spread the batter over the prepared baking sheet to form a rectangle. Use a knife to mark off 12 squares. Use a spoon to make a small well in each square. Place 1 tablespoon pie filling in each well.
Step 3
Bake in preheated oven until top is light brown, about 25 minutes. Cool on pan, and cut into 12 squares.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 399 | |
% Daily Value * | |
Total Fat17g | 22% |
Saturated Fat3g | 16% |
Cholesterol62mg | 21% |
Sodium204mg | 9% |
Total Carbohydrate58g | 21% |
Dietary Fiber2g | 5% |
Total Sugars40g | |
Protein5g | |
Vitamin C0mg | 2% |
Calcium28mg | 2% |
Iron2mg | 9% |
Potassium96mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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