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.
Equipment
- 9x13 inch baking pan
- Large mixing bowls
- Pastry blender or fork
- Measuring cups and spoons
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
Instructions
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13 inch baking pan.
- In a large bowl, gently combine huckleberries (or mixed berries), ¾ cup sugar, 2 tablespoons flour, and lemon juice. Set aside.
- In a separate large bowl, whisk together 1 ½ cups flour, ¾ cup sugar, baking powder, baking soda, and salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in the buttermilk until just combined. The dough will be slightly crumbly.
- Pour the berry filling into the prepared baking pan. Drop spoonfuls of the topping evenly over the berries. Do not spread.
- Bake for 40-45 minutes, or until the topping is golden brown and the filling is bubbling.
- 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.