huckleberry buckle

huckleberry buckle

When we moved to Oregon, I was hoping we’d be able to catch more of berry season black raspberries, marionberries, boysenberries, huckleberries, and other mystery berries I’ve never had before, but we missed it. Well, for the most part. I did manage to snag a bag of huckleberries at my first trip to the PSU Farmers Market. After sneaking a few, I deemed them too precious to eat and decided to do something special with them. AllRecipes to the rescue! I found a recipe for a huckleberry buckle, a moist cake with a crunchy streusel topping that’s bursting with huckleberry sweetness and tartness. I decided to have a go at it, despite the 90+ degree weather. I hated life the whole time the oven was on, but once I had that first bite with vanilla ice cream, all was well again.

So, what the heck is a buckle? According to the HuffPo article, a buckle is a cake where fruit is layered above the batter, which causes the cake to rise around the fruit, the fruit to sink to the bottom, and the whole thing just ends up buckling inwards. Mayyyybe this isn’t a buckle, it’s probably a crisp. But huckleberry buckle (or hucklebuckle, as I’ve been calling it) is a lot of more fun to say than huckleberry crisp, so huckleberry buckle it is.

Note: the recipe calls for a 8″ x 8″ pan. My 8″ x 8″ pan was a casualty of the Second (yes, second!) Pyrex Explosion of 2014, so I used a 10.5″ pie pan and the cake was ready after about 22 minutes of baking. Huckleberries are similar to blueberries, so if you don’t have huckleberries in your area, feel free to substitute blueberries for this recipe.

huckleberry buckle

Huckleberry Buckle
(adapted from AllRecipes)

For the cake:
1/2 cup white sugar
1/4 butter, softened
1 egg
2 teaspoons vanilla
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup milk
2 cups huckleberries or blueberries

For the streusel:
1/2 cup white sugar
1/3 cup all purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter, softened

Preheat oven to 375 degrees and grease your baking pan.

In a bowl, cream together sugar, butter, vanilla, and egg. In a larger bowl, mix together flour, baking powder, salt, and cinnamon. Mix in milk, the sugar/egg/butter mixture and combine thoroughly. Stir in the huckleberries (or blueberries). Pour mixture into the baking pan.

Make the streusel by combining sugar, flour, cinnamon and butter in a bowl. Sprinkle the mixture over the cake batter and bake for 25-30 minutes.

Check with a toothpick to see if the cake is ready. Once ready, let it cool for a bit before serving. Serve with ice cream.

Serves 10-12

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  1. Huckle buckle! Love it!
    I found some precious wild blueberries this week but just eating them as-is. Sadly, I wouldn’t have enough to make a decadent dessert

    Reply