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Juicy Berry Huckleberry Buckle

Juicy Berry Huckleberry Buckle

A delightful dessert featuring a sweet and crumbly topping over a juicy berry filling. Perfect for a summer gathering or a cozy night in.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Topping Ingredients
  • 1.5 cups All-purpose flour
  • 0.75 cups Granulated sugar
  • 1 teaspoon Baking powder
  • 0.5 teaspoon Baking soda
  • 0.25 teaspoon Salt
  • 0.5 cups Unsalted butter, cold (1 stick)
  • 0.5 cups Buttermilk
Filling Ingredients
  • 4 cups Fresh or frozen huckleberries (or mixed berries)
  • 0.75 cups Granulated sugar
  • 2 tablespoons All-purpose flour
  • 1 tablespoon Lemon juice

Equipment

  • 9x13 inch baking pan
  • Large mixing bowls
  • Pastry blender or fork
  • Measuring cups and spoons

Method
 

Instructions
  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking pan.
  2. In a large bowl, gently combine huckleberries (or mixed berries), ¾ cup sugar, 2 tablespoons flour, and lemon juice. Set aside.
  3. In a separate large bowl, whisk together 1 ½ cups flour, ¾ cup sugar, baking powder, baking soda, and salt.
  4. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  5. Stir in the buttermilk until just combined. The dough will be slightly crumbly.
  6. Pour the berry filling into the prepared baking pan. Drop spoonfuls of the topping evenly over the berries. Do not spread.
  7. Bake for 40-45 minutes, or until the topping is golden brown and the filling is bubbling.
  8. Let cool in the pan for at least 15 minutes before serving. Enjoy warm or at room temperature with a scoop of vanilla ice cream or whipped cream (optional).

Notes

For a richer flavor, use brown sugar instead of granulated sugar in either the topping or filling. You can also add a sprinkle of cinnamon to the topping for extra warmth.