Recipe by Melanie Ostrowski-Callen
"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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1 1/2 cups
1 (16 ounce) can
blueberry pie filling
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.
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...
THIS IS SO YUMMY!
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!
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. :-)
* Percent Daily Values are based on a 2,000 calorie diet.
Blubaugh's Blueberry Buckle Shortcake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 151
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