Blueberry-Pineapple Buckle

Ingredients

• 1.3 cups flour all-purpose
• 0.5 cup granulated sugar 
• 0.3 cup butter softened
• 0.3 cup shortening 
• 0.5 cup milk 
• 1.5 teaspoons double-acting baking powder 
• 1 teaspoon lemon zest grated
• 0.5 teaspoon vanilla 
• 0.3 teaspoon salt 
• 1  eggs 
• 8  pineapple crushed drained for sauce canned
• 1 cup blueberries fresh
• 0.5 cup granulated sugar 
• 0.3 cup flour all-purpose
• 0.5 teaspoon ground cinnamon 
• 0.3 cup butter softened
• 3 tablespoons brown sugar packed
• 1 teaspoon cornstarch 
• 1  pineapple crushed
• 0.3 teaspoon juice of lemon 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• blender
• toothpicks

Directions

1. Heat oven to 350°F. In large bowl, mix all filling ingredients except pineapple and blueberries with spoon until well blended. Fold in pineapple and blueberries.
2. Spread in ungreased 8-inch square pan.
3. In small bowl, mix all topping ingredients except butter.
4. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles resemble fine crumbs.
5. Sprinkle over blueberry mixture.
6. Bake 45 to 50 minutes or until golden brown and toothpick inserted in center comes out clean.
7. Meanwhile, in 1-quart saucepan, mix brown sugar and cornstarch.
8. 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.
9. Serve over warm dessert.