Blubaugh's Blueberry Buckle Shortcake

Blubaugh's Blueberry Buckle Shortcake

5 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
MELLY
Recipe by  MELLY

“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.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  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.
  3. Bake in preheated oven until top is light brown, about 25 minutes. Cool on pan, and cut into 12 squares.

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Reviews (5)

Rate This Recipe
lovechristmas
11

lovechristmas

I like this recipe a lot and so does the family but the blueberry filling really has no taste once the shortcake is cooled off. I would recommend that you add about 1/4 cup of melted butter and 1/4 cup of sugar to the filling before putting it into the well.

tessia
6

tessia

Really good, the texture I found was kind of pound-cakey, but a delicious pound cake anyways! I topped it with jam instead of pie filling and it was even better, in my opinion. I will definetly make again ! EDIT- ok the next day they were GROSS :( not even a 2 star. Maybe I won't make them afterall...

MELLY
6

MELLY

THIS IS SO YUMMY!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 399 cal
  • 20%
  • Fat
  • 16.8 g
  • 26%
  • Carbs
  • 57.8 g
  • 19%
  • Protein
  • 4.6 g
  • 9%
  • Cholesterol
  • 70 mg
  • 24%
  • Sodium
  • 203 mg
  • 8%

Based on a 2,000 calorie diet

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