Huckleberry Buckle
Many berries may be interchanged in recipes. Try blueberries, marionberries, blackberries, cranberries, mulberries, or elderberries in this delicious buckle that does double duty as dessert or as a coffee cake.
INGREDIENTS | SERVES 10 to 12
- 3¼ cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1¼ cups (2½ sticks) unsalted butter, softened
- 1¼ cups sugar
- 2 teaspoons vanilla extract
- 3 eggs
- 1½ cups sour cream
- 3 cups frozen huckleberries
Streusel Topping
- ½ cup (1 stick) unsalted butter
- ½ cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1⅓ cups light brown sugar, firmly packed
- 1⅓ cups pecans, chopped
Preheat the oven to 350°F. Butter a 9″ × 13″ baking pan and set aside.
In a small bowl, sift the flour, baking powder, salt, and baking soda together and set aside.
In a medium bowl, cream together the butter, sugar, and vanilla extract. Beat in the eggs. Add the sifted dry ingredients, alternating with the sour cream, and blend well. Set aside.
In a small bowl, blend together the streusel topping ingredients with your fingers to make clumps.
Pour half the batter in the prepared baking pan. Sprinkle the huckleberries over the batter. Then top with the remaining batter and sprinkle with the streusel topping.
Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
