Huckleberry Pudding Recipes

LEOPOLD'S HUCKLEBERRY SAUCE

Steps:

• In a saucepan over medium heat, add huckleberries, granulated sugar and lemon juice. Bring to a boil reduce heat and simmer for 5 to 8 minutes.
• In a small bowl, combine the cornstarch and water. Slowly stir into the huckleberry sauce and heat until thoroughly combined and thickened.

BLUEBERRY PUDDING CAKE

Steps:

• Preheat oven to 350°. Toss blueberries with cinnamon and lemon juice; pour into a greased 8-in. square baking dish. In a small bowl, combine flour, sugar and baking powder; stir in milk and butter. Spoon over berries. , Combine sugar and cornstarch; sprinkle over batter. Slowly pour boiling water over all. Bake until a toothpick inserted into the cake portion comes out clean, 45-50 minutes. Serve warm. If desired, top with whipped cream and additional blueberries.

HUCKLEBERRY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Mix together the all-purpose flour, whole wheat flour, baking soda and salt. Set aside.
• Combine the egg, vanilla, 1/2 cup melted butter, buttermilk, and 1 1/2 cups brown sugar in a bowl. Add the flour mixture and stir until combined. Gently fold in the huckleberries. Pour batter into prepared pan.
• To make the topping, combine 1/2 cup brown sugar, the white sugar, oats, and cinnamon. Toss with 1 tablespoon melted butter. Sprinkle the topping evenly over the cake batter.
• Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely before serving. Serve garnished with whipped cream and sliced almonds, if desired.

RICH AND BUTTERY HUCKLEBERRY BUNDT CAKE

Steps:

• 1. Add flour, salt, cinnamon and baking powder into your flour sifter, sift into large bowl. (If you don't have one, add ingredients to a large bowl and whisk together, then "sift" with whisk for awhile lifting ingredients from bottom of bowl and sprinkling on top. Repeat, repeat....but you really need to get a flour sifter! LOL ;) ) (*This is for the young ones that think "flour sifters" are old fashioned and aren't needed...uhm, yeah, ya need one.)So anyways...In mixing bowl, cream sugar and butter. Add eggs, vanilla, lemon juice and milk to creamed mixture. Add dry ingredients to creamed mixture. Beat for 2 minutes. Gently fold in frozen huckleberries. Bake in greased (I use butter-flavored crisco), and floured bundt cake pan for 20 minutes at 400 degrees, then reduce heat to 350 and bake 40 more minutes. Cool in pan 10 minutes. (If it apears to be sticking anywhere, loosen with sharp knife.) Turn out onto plate. When cooled, sprinkle heavily with powdered sugar. Good for at LEAST 3 days. (Covered.)

HUCKLEBERRY PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
• Combine huckleberry juice, 1/2 cup sugar, and 2 tablespoons flour in a saucepan; bring to a boil. Cook and stir until thickened, about 5 minutes. Stir in huckleberries; cook until tender, about 5 minutes. Pour into the greased baking dish.
• Mix 1 1/2 cup flour, 3 tablespoons sugar, baking powder, and salt together in a bowl. Cut in shortening until mixture forms coarse crumbs. Mix in milk and egg until dough comes together. Spread dough over huckleberry layer.
• Bake in the preheated oven until top is golden brown, 35 to 40 minutes.