2 cups self-rising flour
1 egg
1 cup sugar
1 stick butter
1 cup milk
1 teaspoon vanilla extract
2 cups huckleberries, fresh or frozen (thaw slightly to separate)

Cream eggs, butter and sugar in large bowl.

Gently stir flour, milk and vanilla to the mixture.

Sprinkle extra flour on the huckleberries to keep them from sticking together (helps them stay up in the batter, without dropping to the bottom of the pan, too)!

Fold the berries into the mixture and pour into small loaf pan.

Bake at 350 degrees for 40 minutes.  DO NOT OVERBAKE!

Turn out of pan and slice when cool.

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