Huckleberry Buckle
If you can get your hands on some huckleberries, this cobbler-esque dessert is perfect for celebrating the end of summer, especially with a heap of fresh whipped cream.
Servings: 6
Calories: 276kcal
Equipment
- Measuring cups & spoons
- Medium mixing bowl
- 2 Small mixing bowls
- Electric mixer (optional)
- whisk
- rubber spatula
- 9" square baking pan
Ingredients
- 2 Tbs butter softened
- ¾ c white granulated sugar
- 4 Tbs unsalted butter softened
- 1 c all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup whole milk
- ½ pound huckleberries if frozen, weigh after thawing & draining excess liquid
- ¾ c white granulated sugar
- ½ cup boiling water
- 2 Tbs cold butter cubed
Instructions
- Preheat the oven to 375℉. Grease your 9" square pan with 2 Tbs softened butter.2 Tbs butter
- In a medium bowl, cream together 3/4 c white sugar and 4 Tbs (1/4 c) softened butter until light and fluffy.¾ c white, 4 Tbs unsalted butter
- In a separate small bowl, whisk together all dry ingredients (flour, baking powder, salt, cinnamon, nutmeg).1 c all-purpose flour, 1 tsp baking powder, ¼ tsp salt, 1 tsp ground cinnamon, ½ tsp ground nutmeg
- Add half of the flour mixture to the butter mixture and mix well. Add in the milk, mix well, and finish off with the rest of the flour mixture. The batter will be thick, but make sure it's smooth with no pockets of flour or butter.½ cup whole milk
- Spread the batter into the bottom of your buttered 9" pan.
- In the other small mixing bowl, stir together 3/4 c sugar and the berries. Pour boiling water over the berries and stir a few more times to combine.½ pound huckleberries, ¾ c white, ½ cup boiling water
- Pour the berries over the batter spread out in the pan. Dot the tops of the berries with small cubes of cold butter.2 Tbs cold butter
- Bake for 45-50 minutes, or until the top is golden brown.
- Allow to cool 5 minutes before serving. Eat with vanilla ice cream or fresh whipped cream!
Nutrition
Calories: 276kcal
