Sweet and Easy Huckleberry Buckle Recipe
By angelamontana

Posted: March 10, 2015

For those huckleberry hunters looking for something to do with the leftover huckleberries in the freezer from last year, we found something for you!   Whether you’re trying to impress your significant other or give the kiddos something special to smile about, make more room in your freezer by using those berries and spoil your family’s tastebuds with this recipe from saveur.com:

Huckleberry Buckle

8 tbsp. unsalted butter,
softened, plus more for pan
6 tbsp. plus 1 3/4 cups flour,
plus more for pan
1 1/2 cups sugar
3/4 tsp. kosher salt
3/4 tsp. ground cinnamon
1/8 tsp. freshly grated nutmeg
2 tsp. baking powder
2 tsp. vanilla extract
1 egg
1/2 cup milk
1 lb. huckleberries or blueberries

122-web-huckleberry-buckle31. Heat oven to 350˚. Butter and flour a 9″ springform cake pan; set aside. Make the topping: In a medium bowl, stir together 4 tbsp. butter, 6 tbsp. flour, 1/2 cup sugar, 1/4 tsp. salt, cinnamon, and nutmeg; set topping aside.

2. In a medium bowl, whisk together the remaining flour and salt, along with baking powder; set flour mixture aside. In a large bowl, beat the remaining butter and sugar with a handheld 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 cake comes out clean, about 1 1/2 hours. Let cool before serving.

SERVES 8 – 10