Huckleberry Buckle Or Cobbler Cake Recipes

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.

HUCKLEBERRY BUCKLE II

Steps:

• Preheat oven to 375 degrees F (190 degrees C.) Grease the bottom of a 9 inch square pan.
• In a large bowl, cream 1/4 cup butter and 1/2 cup sugar. In a separate small bowl, combine flour, baking powder and salt. Stir into butter mixture. Stir in milk; mixture will be thick and lumpy. Spread batter into the prepared pan.
• In a large bowl, combine berries, 3/4 cup sugar and 1/2 cup boiling water. Pour over the batter in the pan. Dot the top with remaining 1 tablespoon of butter.
• Bake in the preheated oven for 45 to 50 minutes.

CAST-IRON HUCKLEBERRY COBBLER

Steps:

• Heat oven to 350 degrees. Melt butter in a 10-inch cast-iron skillet in oven, about 5 minutes.
• Meanwhile, toss huckleberries with 2 tablespoons sugar in a medium bowl. Whisk together flour, cornmeal, baking powder, salt, and remaining 1 cup sugar in a large bowl. Add milk and vanilla. Remove skillet from oven and add melted butter to flour mixture; whisk until just combined. Pour batter into skillet; top with huckleberries and juices.
• Bake until golden brown and fruit is bubbling, 40 to 45 minutes. Let stand 10 minutes before serving.

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.