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
- ½ cups white sugar: 1 piece
- margarine: 1 cup
- eggs: 4 piece
- vanilla extract: 1 tsp
- all-purpose flour: 2 cups
- blueberry pie filling: 1 can (16 ounce can)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
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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.
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Bake in preheated oven until top is light brown, about 25 minutes. Cool on pan, and cut into 12 squares.
