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Juicy Berry Huckleberry Buckle: A Delicious Slice of Rustic Summer Bliss

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  • Author: Vergie Hough

Ingredients

Scale

For the cake:

  • ½ cup unsalted butter, softened

  • ¾ cup sugar

  • 1 egg

  • 2 tsp vanilla extract

  • 2 cups all-purpose flour

  • 2 tsp baking powder

  • ½ tsp salt

  • ½ cup milk

  • 2 cups fresh or frozen huckleberries (or mix with blueberries if needed)

For the crumble topping:

  • ½ cup sugar

  • ⅓ cup all-purpose flour

  • ½ tsp cinnamon

  • ¼ cup cold butter, cubed

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch square baking dish.

  2. Make the cake batter: In a bowl, cream together butter and sugar until light and fluffy. Beat in egg and vanilla.

  3. Combine dry ingredients: In another bowl, whisk flour, baking powder, and salt. Add to the wet mixture alternately with milk. Stir until just combined.

  4. Fold in berries: Gently stir in huckleberries. Spread batter evenly into the prepared dish.

  5. Make the topping: Mix sugar, flour, and cinnamon in a small bowl. Cut in cold butter with a fork or fingers until crumbly. Sprinkle over the batter.

  6. Bake for 40–45 minutes or until the top is golden and a toothpick inserted in the center comes out clean.

  7. Cool slightly before serving. Great warm or at room temperature.

Find it online: https://cookstored.com/juicy-berry-huckleberry-buckle-a-delicious-slice-of-rustic-summer-bliss/