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Juicy Berry Huckleberry Buckle

Juicy Berry Huckleberry Buckle

This easy huckleberry buckle recipe is bursting with juicy berries and a tender crumb topping. Perfect for breakfast, brunch, or dessert!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Baking, Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

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)
  • 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

Equipment

  • 9x13 inch baking pan
  • Mixing Bowls
  • Whisk
  • Wooden Skewer

Method
 

Instructions
  1. Preheat oven to 375°F (190°C). Grease and flour a 9x13 inch baking pan.
  2. In a medium bowl, gently toss the huckleberries with 1/2 cup sugar, cornstarch, and cinnamon. Set aside.
  3. In a large bowl, whisk together the flour, 1 cup sugar, baking powder, baking soda, and salt.
  4. In a separate bowl, whisk together the melted butter, buttermilk, vanilla extract, and eggs.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  6. Pour the batter into the prepared baking pan. Spoon the huckleberry filling evenly over the batter.
  7. 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.
  8. 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 handful of chopped nuts to the batter for extra crunch. Leftovers can be stored in an airtight container at room temperature for up to 3 days.