Crumbly Huckle Buckle Recipes

HUCKLEBERRY CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking pan.
• Place huckleberries and lemon juice in a bowl. Combine sugar, cornstarch, and 1 teaspoon cinnamon in a small dish; mix until well combined. Pour over the huckleberries; toss until completely coated. Pour into the prepared pan.
• Combine brown sugar, flour, oats, nutmeg, and 1 1/2 teaspoons cinnamon in a bowl; toss together until completely mixed. Add butter; stir until mixture begins to form clumps. Spread over the huckleberries.
• Bake in the preheated oven until golden brown, about 30 minutes. Allow to cool 15 minutes before serving.

HUCKLEBERRY BUCKLE

Steps:

• Preheat oven to 375°F. Line an 8-inch square baking pan with parchment paper.
• In the bowl of a stand mixer fitted with a paddle attachment, beat the sugar and butter together until combined and creamy. Beat in the egg.
• In a bowl, combine the flour, baking powder, salt and lemon zest. Add to the mixer in 3 additions, alternating with the milk and mixing after each. Fold in the huckleberries. The batter will be thick. Spread into the prepared baking pan.
• To prepare the topping, combine the brown sugar, flour, cinnamon, and melted butter in a small bowl. Sprinkle over the cake batter.
• Bake until a toothpick inserted into the center comes out clean with a few moist crumbs and the topping is golden brown, 30-35 minutes. Let cool completely, then slice and serve.

BLUEBERRRY BUCKLE CAKE-MARIE'S HUCKLE BUCKLE

Steps:

• Preheat oven to 375 degrees,
• Grease and flour an 8 inch sq. pan9 if you double it you can use a 9x13 pan
• Mix 1/2 C sugar and 1 egg and Crisco(or butter) together in a med-large bowl. I started using butter because I like it better but I went back to Crisco because the huckle Buckle comes out better, I think. Then mix in 1/2 -1 t vanilla, if using .It wasn't in original recipe but I do it. then add milk. Marie mixed all the ingredients together except Blueberries and that works also.
• Then mix in 1 c flour 1/3 t salt(or less, I use usually less then 1/2 of that) and 1 1/2 t baking powder.My BF's (George's) late Mom, Marie, put all these ingredients, in the same bowl at once, except Blueberries in at once.I use to, but do it this way now.
• Fold in 1 heaping(big) C blueberries. I put in a little more. One recipe I follow says to put 2 t of flour in with blue berries before you add them and shake.I have been doing it that way.If the flour is extra and doesn't stick I usually don't use that.
• Put batter in pan,make sure batter is even in the pan
• Mix topping, I usually use my hands until it is crumbly and put (sprinkle) it on top Try to get it on the whole cake without having really big pieces of topping, in areas.Marie use to melt the butter,I don't any more,just get it soft.
• Bake 375 for 30 min or until it comes out dry when you put a knife, tooth pick in. Lately I felt it was not cooked enough and left it in 45 min/50 min, or so.Look at it and see if bottom is browned and it looks done. For me it was not cooked all the way at 30 min. . Ovens differ.. If the knife/toothpick comes out wet, make sure the wetness is from cake batter not from the blueberries If you Double it you can use a 9x 13 but it needs to cook a bit longer since it's a thicker cake
• Let it cool, I put the pan on a cooling rack, or something like that. You can eat it room temperature or warm Enjoy

HUCKLEBERRY BUCKLE ( OR COBBLER CAKE)

Steps:

• 1. Turn oven on to 375. Grease bottom only of a 9" square pan with butter-flavored crisco. (My 9" pan has somehow "walked", so this last time I had to use my 2 1/2 quart deep round baking dish. It worked pretty well. Just had to add 5 minutes to the baking time.) In a large mixer bowl, cream 1/4 cup batter and 1/2 cup sugar. In small bowl, whisk flour, baking powder, salt and spices to mix. Slowly beat into butter mixture just til added. Stir in milk and vanilla til just mixed. *Batter will be thick and lumpy. Spread batter into the prepared pan. In large bowl, combine berries and 3/4 cup sugar. Pour boiling water over and fold lightly til mixed. Pour evenly over the batter in the pan. Dot top with 1 Tbl. butter pieces. Bake 45-50 minutes. Serve warm with vanilla bean ice cream! SO GOOD!!! :D

HUCKLEBERRY BUCKLE

Steps:

• 1. If you are working with frozen berries: place in strainer and let them partially thaw. Pour off extra juice.
• 2. Mix 1/4 c. soft butter with 1/2 sugar until blended.
• 3. In separate bowl combine 1 c. flour, 1 teaspoon baking powder, 1/4 teaspoon salt.
• 4. Add 1/2 cup of milk to your butter / sugar mixture and mix just a bit. Add your flour mixture. Don't mix too much, batter will be a little lumpy.
• 5. Butter the bottom of an 8x8 inch pan (for a thinner dessert use a 9x9).
• 6. Spread batter in bottom of pan.
• 7. Combine boiling water and 3/4 cup sugar. Add berries, stir. Pour over top of batter - DO NOT MIX!
• 8. Dot top with 1 tablespoon butter, cut into pieces.
• 9. Bake @ 350 degrees (I use a glass pan and this is perfect). Bake for 45-50 minutes, until center is done. Serve warm with ice cream.