Blueberry Buckle Shortcake

This easy-to-make recipe, with German/Pennsylvania origins, has been handed down from generation-to-generation. These squares can be eaten for dessert or breakfast.


12 servings


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


Preheat oven to 350°F (177°C). Lightly grease a baking sheet.

In a mixing bowl, cream the sugar and butter together. Stir in the eggs, one at a time, beating thoroughly after each addition. 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 for about 25 minutes or until top is light brown. Cool on pan, and cut into 12 squares.

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