Name: Blubaugh's Blueberry Buckle Shortcake recipe
Ingredients: 1 ½ cups white sugar;1 cup margarine;4 eggs;1 teaspoon vanilla extract;2 cups all-purpose flour;1 (16 ounce) can blueberry pie filling

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Ingredients

1 ½ cups white sugar 1 cup margarine 4 eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1 (16 ounce) can blueberry pie filling

Nutrition Info

398.6 calories carbohydrate: 57.8 g cholesterol: 62 mg fat: 16.8 g fiber: 1.5 g protein: 4.6 g saturatedFat: 3.2 g servingSize: - sodium: 203.5 mg sugar: 39.5 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
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.
Bake in preheated oven until top is light brown, about 25 minutes. Cool on pan, and cut into 12 squares.

Recipe Yield

12 servings

Recipe Note

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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