Family favorites Blubaugh’s Blueberry Buckle Shortcake have been passed down from one generation to the next. It is a straightforward recipe with German and Pennsylvanian roots. These squares are a staple in my family’s breakfast and dessert rotation.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
| Yield: | 12 servings |
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
Instructions
- 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.
Nutrition Facts
| Calories | 399 kcal |
| Carbohydrate | 58 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 204 mg |
| Sugars | 40 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Finally …. this is real shortcake ! Damn this is unbelievably deliscous!!! If i ever came across what i would call a perfect taste this would be the ONE!
I made no changes. It was perfect. I bet canned strawberries would be great also!!
I have used the shortcake part of this recipe several times. I roll it out on a pan and put fresh raspberries on top. The shortcake is sweet enough to be good on its own but the raspberries definitely shine in my version.
Followed the recipe except didn’t put blueberries in it. Used it for strawberries instead. It was really good and soaks up strawberry juice very well. I would like it a little thicker for strawberry shortcake though. 🙂
Made this using homemade blueberry pie filling instead of the canned kind. Turned out amazingly well and it was SO delicious with a nice scoop of double vanilla ice cream on top while still warm.. keeper!
Really good, the texture I found was kind of pound-cakey, but a delicious pound cake anyways! I topped it with jam instead of pie filling and it was even better, in my opinion. I will definetly make again ! EDIT- ok the next day they were GROSS 🙁 not even a 2 star. Maybe I won’t make them afterall…
I like this recipe a lot and so does the family but the blueberry filling really has no taste once the shortcake is cooled off. I would recommend that you add about 1/4 cup of melted butter and 1/4 cup of sugar to the filling before putting it into the well.