Blubaugh’s Blueberry Buckle Shortcake

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.

Original recipe makes 12 servings

Ingredients

1 1/2 cups white sugar
1 cup margarine
4 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 (16 ounce) can blueberry pie filling

  • PREP

    10 mins

  • COOK

    25 mins

  • READY IN

    35 mins

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.

Nutrition

Calories: 399 kcal
Carbohydrates: 57.8 g
Cholesterol: 70 mg
Fat: 16.8 g
Fiber: 1.5 g
Protein: 4.6 g
Sodium: 203 mg

Related Recipes:

Pumpkin Shortcakes with Blueberry Cream Filling Gluten-Free Strawberry Shortcake Congresbury Ginger Shortcake Blueberry Lemon Shortcake Blueberry Buckle Best Blueberry Buckle Blueberry Buckle II Apple-Blueberry Buckle Grandma’s Blueberry Buckle Maritime Blueberry Buckle