Best Huckleberry Buckle Or Cobbler Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HUCKLEBERRY BUCKLE



Huckleberry Buckle image

This is a simple cake filled with wild huckleberries and a crunchy crumb topping. If huckleberries are hard to find in your area, blueberries make a fine substitution.

Provided by Annalise

Categories     Dessert

Time 45m

Number Of Ingredients 13

¾ cup granulated sugar ((150 grams))
¼ cup unsalted butter (, at room temperature (56 grams))
1 large egg
2 cups all-purpose flour ((240 grams))
2 teaspoons baking powder
½ teaspoon salt
Zest of 1 lemon
1 cup whole milk ((237 ml))
2 cups huckleberries or blueberries ((340 grams))
½ cup packed light or dark brown sugar ((106 grams))
½ cup all-purpose flour ((60 grams))
½ teaspoon cinnamon
¼ cup unsalted butter (, melted (56 grams))

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.

Nutrition Facts : Calories 209 kcal, Sugar 19 g, Sodium 87 mg, Fat 7 g, SaturatedFat 4 g, Carbohydrate 35 g, Fiber 1 g, Protein 3 g, Cholesterol 27 mg, ServingSize 1 serving

HUCKLEBERRY BUCKLE ( OR COBBLER CAKE)



Huckleberry Buckle ( or cobbler cake) image

When huckleberries are in season, we buy at least 6 bags and freeze them! My favorite berry in the world! And even better for you than blueberries! This is just one of my favorite ways to fix them. A sweet cobbler/cake-like recipe which is HEAVEN served warm with vanilla bean ice cream! Enjoy!!! (photo by jaylaulau)

Provided by Kelly Williams

Categories     Fruit Desserts

Time 55m

Number Of Ingredients 13

1/4 cup butter, softened
1/2 cup sugar
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/2 cup milk
1 tsp. vanilla
2 1/2 cups huckleberries, fresh or frozen (unthawed)
3/4 cup sugar
1/2 cup boiling water
1 Tbl. butter, cut into small pieces

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 II



Huckleberry Buckle II image

This is a family recipe from my husband's mom and grandma. I like it better than the traditional cobbler. This works well with blueberries and blackberries also!

Provided by Roni

Categories     Desserts     Crisps and Crumbles Recipes

Time 1h

Yield 8

Number Of Ingredients 10

¼ cup butter
½ cup white sugar
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup milk
2 ½ cups huckleberries
¾ cup white sugar
½ cup boiling water
1 tablespoon butter

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.

Nutrition Facts : Calories 275.8 calories, Carbohydrate 50.7 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 1.7 g, Protein 2.5 g, SaturatedFat 4.8 g, Sodium 178.6 mg, Sugar 37.4 g

HUCKLEBERRY ( OR BLUEBERRY) COFFEE CAKE



Huckleberry ( or Blueberry) Coffee Cake image

Cooking Light published this in their book, Five Star Recipes--The Best of 10 Years, and their staff voted this as one of their top five recipes from the first 10 years. It is very, very good, either for breakfast, brunch, or as dessert, warm out of the oven with a scoop of vanilla ice cream.

Provided by GaylaJ

Categories     Breads

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 11

1/4 cup stick margarine, softened (I used real butter)
0.5 (8 ounce) package fat free cream cheese (I used neufchatel)
1 cup sugar
1 egg
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups huckleberries (fresh or frozen, unthawed(I used blueberries) or 2 cups blueberries (fresh or frozen, unthawed(I used blueberries)
2 tablespoons sugar
1 teaspoon ground cinnamon

Steps:

  • Beat margarine and cream cheese at medium speed of an electric mixer until creamy; gradually 1 cup sugar, beating well. Add egg, and beat well.
  • Combine flour, baking powder, and salt; stir into margarine mixture. Stir in vanilla, then fold in berries.
  • Pour batter into a 9-inch round cake pan coated with cooking spray (I also lined bottom with parchment).
  • Combine 2 tablespoons sugar and cinnamon; sprinkle over batter.
  • Bake at 350F for 1 hour; cool on a wire rack.

Nutrition Facts : Calories 194.3, Fat 5.3, SaturatedFat 1.2, Cholesterol 20, Sodium 234.9, Carbohydrate 33.4, Fiber 0.5, Sugar 23.2, Protein 3.8

HUCKLEBERRY BUCKLE



Huckleberry Buckle image

Easy and Delicious. Batter makes a fluffy cake with pretty purple berries on top. Serve with good vanilla ice cream - huckleberries deserve nothing less, and so do you!

Provided by Chris L.

Categories     Cakes

Time 1h25m

Number Of Ingredients 10

2 1/2 c huckleberries (frozen ok)
1/4 c soft butter
1/2 c sugar
1 c all purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 c milk
3/4 c boiling water
3/4 c sugar
1 Tbsp butter

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.

Related Topics