1 can (8 ounces) crushed pineapple in juice
1 1/4 cups Gold Medal® all-purpose flour
1/2 cup sugar
1/4 cup butter or margarine, softened
1/4 cup shortening
1/2 cup milk
1 1/2 teaspoons baking powder
1 teaspoon grated lemon peel, if desired
1/2 teaspoon vanilla
1/4 teaspoon salt
1 egg
1 cup fresh blueberries
Cinnamon Crumb Topping (below)
Pineapple Sauce (below)
1.Heat oven to 350ºF. Drain pineapple, reserving juice for Pineapple Sauce.
2.Mix flour, sugar, butter, shortening, milk, baking powder, lemon peel,
vanilla, salt and egg in large bowl with spoon. Fold in blueberries and
pineapple. Spread in ungreased square pan, 8x8x2 inches. Make Cinnamon
Crumb Topping. Sprinkle over blueberry mixture.
3.Bake 45 to 50 minutes or until golden brown and toothpick inserted in
center comes out clean. Serve warm with Pineapple Sauce.
Cinnamon Crumb Topping
1/2 cup sugar
1/3 cup Gold Medal® all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine, softened
Mix sugar, flour and cinnamon in small bowl. Cut in butter, using pastry
blender or crisscrossing 2 knives, until mixture looks like fine crumbs.
Pineapple Sauce
3 tablespoons packed brown sugar
1 teaspoon cornstarch
Juice reserved from crushed pineapple
1/4 teaspoon lemon juice
Mix brown sugar and cornstarch in 1-quart saucepan. Add enough water to
reserved pineapple juice to measure 2/3 cup; stir into brown sugar mixture.
Cook over medium heat, stirring constantly, until mixture boils.
Boil and stir 1 minute; remove from heat. Stir in lemon juice. Serve warm.
Recipe Courtesy Kraft.com
