Juicy Berry Huckleberry Buckle
A delightful dessert brimming with juicy huckleberries (or a mix of berries) nestled in a sweet and tender buttery buckle. Perfect for a summer gathering or a cozy night in.
Equipment
- 9x13 inch baking pan
- Mixing bowls
- Whisk
- Wooden spoon or spatula
Ingredients
Buckle Ingredients
- 1 1/2 cups All-purpose flour
- 1 cup Granulated sugar
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1/2 cup Unsalted butter, melted (1 stick), cooled slightly
- 1 cup Buttermilk
- 1 teaspoon Vanilla extract
- 2 Large eggs
Huckleberry Filling Ingredients
- 4 cups Fresh or frozen huckleberries (or mixed berries)
- 1/2 cup Granulated sugar
- 1 tablespoon Cornstarch
- 1/4 teaspoon Ground cinnamon
Instructions
Instructions
- Preheat oven to 375°F (190°C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, gently toss the huckleberries with 1/2 cup sugar, cornstarch, and cinnamon. Set aside.
- In a large bowl, whisk together the flour, 1 cup sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the melted butter, buttermilk, vanilla extract, and eggs.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Pour the batter into the prepared baking pan. Spoon the huckleberry filling evenly over the batter.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs attached. The top should be golden brown.
- Let the buckle cool in the pan for at least 10 minutes before serving. Serve warm or at room temperature.
Notes
For a richer flavor, use brown sugar instead of granulated sugar. You can also add a streusel topping for extra crunch. If using frozen berries, do not thaw them before adding to the filling.