Blueberry Pineapple Buckle
Bursting with juicy blueberries and sweet, tangy pineapple chunks, this Blueberry Pineapple Buckle is the ultimate treat for fruit lovers. Perfectly moist and tender, this coffee-cake-style dessert is crowned with a buttery cinnamon-sugar crumble topping that adds a delightful crunch to every bite. The recipe combines the tropical sweetness of pineapple with the tartness of blueberries, creating a flavor harmony that’s both refreshing and indulgent. With just 20 minutes of prep time, this crowd-pleaser bakes up golden and irresistible in under an hour. Whether served warm with a scoop of vanilla ice cream or enjoyed alone as a mid-morning snack, this buckle is a versatile dessert that’s ideal for brunches, gatherings, or weeknight treats. Don’t miss this easy-to-make dessert recipe that offers a fresh twist on a classic buckle!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 0.75 cups Granulated sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cups Milk
- 1 cup Blueberries
- 1 cup Pineapple chunks (fresh or canned, drained)
- 0.5 cups Brown sugar
- 1 teaspoon Ground cinnamon
- 0.33 cups All-purpose flour (for topping)
- 3 tablespoons Unsalted butter (cold, cubed)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan, or line it with parchment paper.
In a medium mixing bowl, whisk together 2 cups of all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the milk. Begin and end with the flour mixture, mixing just until combined.
Gently fold in the blueberries and pineapple chunks, being careful not to overmix.
Pour the batter into the prepared pan and spread it evenly with a spatula.
In a small bowl, prepare the crumble topping by combining brown sugar, ground cinnamon, and 1/3 cup of flour. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Sprinkle the crumble topping evenly over the batter.
Bake the buckle in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the pan from the oven and let it cool on a wire rack for at least 15 minutes before serving.
Slice and serve the Blueberry Pineapple Buckle warm or at room temperature. It's delicious on its own or paired with a scoop of vanilla ice cream!
Nutrition Facts
Calories |
3464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.8 g | 188% | |
| Saturated Fat | 87.7 g | 438% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 734 mg | 245% | |
| Sodium | 1729 mg | 75% | |
| Total Carbohydrate | 498.4 g | 181% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 264.1 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 398 mg | 31% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1038 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
