Huckleberry Buckle

Fat of the Land: The Great FOTL Huckle Buckle CONTEST!

If the latter, it should be recognizable as a sort of coffee cake (because I like coffee cake) and use either huckleberries or blueberries. I’ll award two prizes, which will be a jar of pickled sea beans or fiddleheads for the lucky

My So-So Huckle Buckle


1/2 cup shortening
3/4 cup sugar
1 egg
2 cups sifted all-purpose flour
2 1/2 tsp baking powder
1/4 tsp salt
1/2 cup milk


2 cups huckleberries or blueberries *
1/2 cup sugar
1/2 cup sifted all-purpose flour
1/2 tsp ground cinnamon
1/4 cup butter

In large bowl cream shortening and 3/4 cup sugar. Add egg and beat until light. In separate bowl mix together flour, baking powder, and salt; add to creamed mixture along with milk. Spread in greased 11 X 7-inch pan. Top with berries. Mix 1/2 cup sugar, 1/2 cup flour, and cinnamon; cut in butter until crumbly. Sprinkle over berries. Bake at 350 degrees for 45 minutes or until done. Let cool for several minutes, then slice. Serve warm.

* We use two different techniques when using frozen berries. If the berries are frozen in a clump, we thaw and drain them; if individually frozen we add them to the batter without thawing.


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