"The Buckle is an old-fashioned coffee cake that is perfect for wild huckleberries and summer blueberries. During baking, the berries release warm juices into the cake. The streusel topping adds texture and buttery, brown sugar flavor to our Huckleberry Buckle."
Huckleberry Buckle
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Prep time 10mins
Cook time 45mins
Serves or Makes: 6
Recipe Card
ingredients
- 1/2 cup shortening
- 3/4 cup granulated sugar
- 1 egg
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- 2 cups huckleberries, sub. blueberries
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 6 tablespoons cold butter
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Method
Step 1
Heat the oven to 350. Spray a 9" x 9" metal baking pan with non-stick spray.
Step 2
In a mixer, add the shortening and sugar and mix until combined and creamy. Add the egg and mix to blend. In a separate bowl, whisk together the flour, baking powder and salt then add to batter. Add the milk and mix the batter until combined.
Step 3
Spread about ½" of the batter in the bottom of the baking pan then sprinkle 1 cup of the berries on top. Spread in the rest of the batter and sprinkle the remaining cup of berries on top.
Step 4
In a small food processor, add the sugar, brown sugar, flour, butter, and spices. Pulse quickly until the streusel topping is the size of small peas. Sprinkle the streusel topping evenly on top of the berries and batter.
Step 5
Bake for 40-45 minutes until the buckle is risen and the streusel topping is melted and bubbling. Let cool 10 minutes before cutting into squares.