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
- 1.5 cups white sugar
- 1 cup margarine
- 4 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 can blueberry pie filling , 16 ounce
Instructions
-
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.
Nutrition Facts
Per serving
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