These huckleberries surprised me when they popped back up in my garden this summer. I planted some seeds for them last year and didn't even pick them as I didn't really know what to do with them. I learned later that they can't be eaten raw and must me cooked with added sugar. So after I found them this year I decided to work on a recipe to use them in. I found several that sounded good, but finally decided on combining several ideas from each and coming up with my version of a buckle.
INGREDIENTS (Printable Recipe)
Topping
4 Tbsp. butter, softened
6 Tbsp. flour
1/2 cup sugar
1/4 tsp. salt
3/4 tsp. ground cinnamon
1/8 tsp. nutmeg
Batter
4 Tbsp. butter, softened
1 3/4 cup flour
1 cup sugar
1/4 tsp. salt
2 tsp. baking powder
2 tsp. vanilla extract
1 egg
1/2 cup milk
1 lb. huckleberries (you can use blueberries if you can't find huckleberries)
1.
Heat oven to 350˚. Butter and flour a 9" springform cake pan; set
aside. Make the topping by mixing all the ingredients together in a medium bowl, set
topping aside.
2. For the batter, in a medium bowl, whisk together the flour, salt, and baking powder; set flour mixture
aside. In a large bowl, beat the butter and sugar with a mixer on medium speed until pale and fluffy, about 1 minute.
Add vanilla and egg and beat until smooth. Add the flour mixture and
milk and mix for 1 minute.
Add the huckleberries and, using a rubber
spatula, fold them into the batter.
Pour batter into prepared pan
and
sprinkle with reserved topping.
Bake until a toothpick inserted into
center of the buckle comes out clean, about 1 1/2 hours.
Let cool before
serving.
SERVES 8 – 10
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