At the height of summer, in that part of the US between the Rockies and the PNW, small, dark berries grace us with their presence every year. So purple they’re almost black, wild huckleberries pack a huge punch of flavor relative to their tiny size. One of the best way to take advantage of this delightful berry? A huckleberry buckle.
This cobbler-esque dessert can be thrown together quickly and easily in just about an hour. Most ingredients can be found in your pantry, and the simple flavors and minimal technique mean this dessert suits beginner bakers really well.
This recipe is part of my comfort food from every state series. Check out all the state comfort food recipes!
Tips for Making Huckleberry Buckle
What’s the difference between a buckle and a cobbler?
No huge difference exists between this buckle and a traditional southern cobbler. Frankly, the main reason I kept the “buckle” title when developing this recipe is because it rhymes. Essentially, both a buckle and a cobbler are composed of a fruit filling in a cake-like batter that’s allowed to bake and fill organically.
However, you may notice 2 distinct differences:
- In a cobbler, you melt the butter in the pan before adding the batter. In a buckle, you lightly grease a pan with butter then top the berries with more butter.
- A cobbler’s batter is thinner and fluffier, like a cake batter, while a buckle’s batter is thicker, like a muffin.
Where can I find huckleberries?
If you live in an area where huckleberries grow wild, congratulations! You can find them in grocery stores, at farm stands, and at farmers markets during the peak of wild huckleberry season (the height of summer, July & August). You can even pick them if you want! Huckleberry bushes tend to grow in single plants, rather than big rangey thickets like other berries.
Huckleberries have three distinct genera found in two main places:
- Solanum – “garden” huckleberries, domestically cultivated
- Vaccinium – the genus typically found wild in Montana, Idaho, and other parts of the northern Rockies
- Gaylussacia – the genus found in the southeastern US, from roughly South Carolina to Louisiana.
If you don’t live anywhere with access to huckleberries, you will have to spend some real time and money tracking them down. As a last resort, you can find huckleberries online for exorbitant prices (up to nearly $50/pound).
Do huckleberries have seeds?
Yes, huckleberries have seeds! Often if you buy frozen or otherwise packaged huckleberries, the seeds have been removed. However, if you’re lucky enough to use fresh huckleberries, there’s no need to remove the seeds. Similar to raspberries, huckleberries have crunchy, edible seeds. Make note, however, if you use “garden huckleberries” from the genus Solanum, you want to cook your huckleberries thoroughly, as seeds from that genus can be toxic.
Can I use frozen huckleberries?
You sure can! I wrote the recipe with weight, not volume, for this very reason. Whether you use fresh or frozen berries, you’ll need 1/2 a pound. If using frozen berries, however, make sure you’ve thawed the berries and drained most of the liquid before weighing, as the process of freezing and thawing can decrease the weight.
How to Make Huckleberry Buckle
Huckleberry Buckle
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!
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