Blubaugh's Blueberry Buckle Shortcake Recipe - Allrecipes.com
Blubaugh's Blueberry Buckle Shortcake Recipe
  • READY IN 35 mins

Blubaugh's Blueberry Buckle Shortcake

Recipe by  

"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 Edit and Save

Original recipe makes 12 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 25 mins
  • READY IN 35 mins
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Reviews More Reviews

Sep 30, 2008

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.

 
Dec 14, 2008

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...

 
Jun 23, 2008

THIS IS SO YUMMY!

 
Jun 16, 2012

Made this using homemade blueberry pie filling instead of the canned kind. Turned out amazingly well and it was SO delicious with a nice scoop of double vanilla ice cream on top while still warm.. keeper!

 
Jun 17, 2013

Followed the recipe except didn't put blueberries in it. Used it for strawberries instead. It was really good and soaks up strawberry juice very well. I would like it a little thicker for strawberry shortcake though. :-)

 

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Nutrition

  • Calories
  • 399 kcal
  • 20%
  • Carbohydrates
  • 57.8 g
  • 19%
  • Cholesterol
  • 70 mg
  • 24%
  • Fat
  • 16.8 g
  • 26%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 203 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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