Indulge in the sweet and tangy flavors of huckleberries with this irresistible Huckleberry Buckle II recipe. This easy-to-follow recipe is perfect for showcasing the natural sweetness of huckleberries in a soft and crumbly cake. Enjoy a slice with a cup of coffee or as a dessert after dinner.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter, softened
- 1 cup white sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 2 cups fresh huckleberries
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/2 tsp ground cinnamon
- 1/4 cup butter, softened
Directions
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x9 inch baking pan.
- In a medium bowl, combine 2 cups flour, baking powder, and salt. Set aside.
- In a large bowl, cream together 1/2 cup butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Fold in the huckleberries. Pour batter into prepared pan.
- In a small bowl, combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and 1/4 cup butter. Crumble over the top of the batter.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
