Huckleberry Buckle

Cake

  • 1/4 cup butter
  • 1/2 cup white sugar
  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup milk

Filling

  • 2 1/2 cups huckleberries
  • 3/4 cup white sugar
  • 1/2 cup boiling water
  • 1 tbsp. butter

Crisp

  • 1/3 cup whole wheat flour
  • 1/3 cup rolled oats
  • 1/3 cup brown sugar
  • 1 tsp. cinnamon
  • 1 tbsp. melted butter
  1. Preheat oven to 375 degrees F. Grease the bottom of a 9-inch square pan.
  2. In a large bowl, cream 1/4 cup butter and 1/2 cup sugar. In a separate small bowl, combine flour, baking powder and salt. Stir into butter mixture. Stir in milk; mixture will be thick and lumpy. Spread batter into the prepared pan.
  3. In a large bowl, combine berries, 3/4 cup sugar and 1/2 cup boiling water. Pour over the batter in the pan. Dot the top with remaining 1 tbsp. of butter.
  4. In a medium bowl, combine flour, oats, brown sugar, and cinnamon. Add melted butter. Pour over the filing.
  5. Bake in the preheated oven for 45-50 minutes.

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